Vegetable

Peeled Tuber

Turnip peeled tuber is a prepared form of the tuber, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Rest after high heat so juices redistribute before carving or plating.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFriedMashedRoastedStored Briefly Covered

Traits

HeartyPeeledPeeled TuberPortionReadyStaple

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 29.2

Amount per 100 g

Total Fat 0.3 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.15 g
Cholesterol 0 mg
Sodium 20.4 mg
Salt 0.05 g
Total Carbohydrate 7.25 g
Dietary Fibre 4.97 g
Total Sugars 2.82 g
Complex / starch 2.07 g
Protein 2.04 g
Water 80.1 g

Detailed nutrients

Energy 29.2 kcal
Water 80.1 g
Carbohydrates 7.25 g
- Sugars 2.82 g
- Starch 2.07 g
- Fibre 4.97 g
Protein 2.04 g
Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
  - Omega-3 0.02 g
Vitamins 68.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.56 mg
- Vitamin B5 — Pantothenic Acid 0.28 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 1.4 µg
- Vitamin B9 — Folate 26.9 µg
- Vitamin C 2 mg
- Vitamin E 0.35 mg
- Vitamin K 21.7 µg
Minerals 374 mg
- Major Minerals 372 mg
  - Calcium 61 mg
  - Sodium 20.4 mg
  - Potassium 291 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.56 · vitamin-b5-pantothenic-acid: 0.28 · vitamin-b6: 0.14 · vitamin-b7-biotin: 1.4 · vitamin-b9-folate: 26.9 · vitamin-e: 0.35 · vitamin-k: 21.7 ·

Minerals

Sodium: 20.41 · Potassium: 291 · Calcium: 61 · Iron: 1.5 ·

Peel and rind are fibre-rich outer tissues with concentrated pigments.

History

3000 BCE

Cooks bought prepped forms of turnip for speed while markets still sold whole produce, including named peeled tuber portions.

1700

Market gardeners and growers selected turnip for flavour, yield and keeping quality, including named peeled tuber portions.

2010

Cold storage and transport made turnip a year-round kitchen staple in many regions, including named peeled tuber portions.