Vegetable

Whole Tuber

Turnip whole 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. Even thickness matters more than elaborate marinades for consistent doneness.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BoiledFreshFriedMashedRoastedStored Whole

Traits

HeartyIntactPortionRecipe UnitSkin OnStapleStorageWhole Tuber

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 36.1

Amount per 100 g

Total Fat 0.32 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.14 g
Cholesterol 0 mg
Sodium 19.7 mg
Salt 0.05 g
Total Carbohydrate 7.05 g
Dietary Fibre 2.44 g
Total Sugars 3.08 g
Complex / starch 2.08 g
Protein 2.01 g
Water 93.8 g

Detailed nutrients

Energy 36.1 kcal
Water 93.8 g
Carbohydrates 7.05 g
- Sugars 3.08 g
- Starch 2.08 g
- Fibre 2.44 g
Protein 2.01 g
Fat 0.32 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
  - Omega-3 0.01 g
Vitamins 73.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.62 mg
- Vitamin B5 — Pantothenic Acid 0.3 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 1.5 µg
- Vitamin B9 — Folate 29.6 µg
- Vitamin C 2 mg
- Vitamin E 0.39 mg
- Vitamin K 23.9 µg
Minerals 255 mg
- Major Minerals 254 mg
  - Calcium 27 mg
  - Sodium 19.7 mg
  - Potassium 207 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: 0.62 · vitamin-b5-pantothenic-acid: 0.3 · vitamin-b6: 0.15 · vitamin-b7-biotin: 1.5 · vitamin-b9-folate: 29.6 · vitamin-e: 0.39 · vitamin-k: 23.9 ·

Minerals

Sodium: 19.72 · Potassium: 207 · Calcium: 27 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

3000 BCE

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

1850

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

1980

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