The ABC List Of The Healthiest Vegetables: R for RUTABAGA
Healthiest Foods on Earth: Vegetable Series Beginning with the Letter R
The ABC List Of The Healthiest Vegetables: R for RUTABAGA. What is a RUTABAGA, what does it taste like, and what is the difference between a rutabaga and a turnip?
Today’s post of the ABC’s Of Healthiest Vegetables, also known as the Healthiest Foods On Earth: Vegetable Series Beginning With The Letter R is all about a RUTABAGA. Rutabaga’s are nutritious, low in calories, are an excellent source of nutrients, high in potassium, high in antioxidants, promote bowel health, and may help with weight loss. How’s that for starters?
In this 150 Healthiest Foods on Earth Series, I’ll be featuring vegetables that are packed with nutrients, vitamins and antioxidants – all of which are great for your health. Based off the book by Jonny Bowden, these featured vegetables are a recipe for healthy living that hopefully everyone will take to heart like I have. You’ll be amazed at how eating the right foods is just like having a pharmacy in your fridge and pantry.
If you missed any of the previous vegetables, read up on them here at the ABC LIST OF THE HEALTHIEST FOODS. Enjoy
RUTABAGA
So what is a rutabaga? Called by different names, they’re also known as swede, neep, turnip or snagger. Rutabaga’s are a root vegetable that was derived from a crossing of a cabbage and the turnip. The roots are eaten many different ways, whereas the leaves can be eaten as a leaf vegetable.
Seeing they were crossed between a cabbage and a turnip, you can definitely taste the turnip – even tho it is a bit milder than a turnip when eaten raw, and buttery, sweet-savory, and a little bit bitter when cooked. Rutabaga’s can be roasted, cooked and mashed, and used in casseroles, stews and soups
Even tho they are also known as turnips, there is a difference. Rutabagas are larger, yellow and brown fleshed with a purple top, are usually waxed for winter storage, and are a bit sweeter tasting than a turnip. A turnip is a smaller cousin of the rutabaga, are usually white or white and purple. The most obvious visible difference between the two root vegetables is their size.
1 cup cooked rutabaga contains 782 mg of potassium, 115 mg of calcium, 55 mg of magnesium, 45 mg of vit C, 4 g of fiber and only 94 calories. They also strengthen the digestion and help detoxify the liver. Not too shabby for a pretty ugly looking veggie.