Rutabagas

Rutabagas

"Rutabaga" (from dialectal Swedish "rotabagge", root ram) is the common American English term for the plant, while "swede" is the preferred term used in much of England, Wales, Australia, New Zealand and India. In the U.S., the plant is also known as "Swedish turnip," "yellow turnip", or "wax turnip", (as it is sometimes sold with a waxy coating to preserve freshness) while in Ireland and Canada, where turnips are relatively unknown, it is called turnip. In Scots, it is either "tumshie" or "neep", and the turnip (Brassica rapa var. rapa) instead is called a "white turnip". Scots will refer to both types by the generic term "neep" (from Old English næp, Latin napus). Some will also refer to both types as just "turnip" (the word is also derived from næp). In North-East England, turnips and swedes are colloquially called "snaggers". They should not be confused with the large beet known as a mangelwurzel.

Details about Rutabagas

Crop Availability
JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
 
 
 
 
 
 
 
 
 
 
 
 
Product Characteristics
  • Purple tops with light yellow body
  • Generally smooth
  • Yellow fleshed
  • Heavy for their size
  • High in Vitamin C
Care and Handling
  • Ideal storage temperatures: 33°F / 0.5°C
  • Humidity between 90 - 95%
  • Maintain moisture level to minimize shriveling
Nutritional Information
per 120 g serving (3/4 cup / 175 mL cubed)
  • Energy
    47 Cal (200 kJ)
  • Protein
    1.4 g
  • Fat
    0.2 g
  • Carbohydrate
    10.0 g
  • Sodium
    24 mg
  • Potassium
    404 mg
Industry Benefits
  • Consistent high quality
  • Continuity of supply
  • Multiple pack alternatives
  • Delivered quotations anywhere
  • Excellent customer service
Preparation Tips
  • Slice off tops and lay the flat surface on the cutting board
  • Cut into sections, then peel
  • Boil, steam, microwave, bake, deep-fry or mash
  • Slice, dice or cut into sticks
Daily Recommended Intake %
  • Vitamin C
    5 %
  • Thiamin
    8 %
  • Vitamin B6
    7 %
  • Folacin
    11 %
  • Calcium
    5 %
  • Phosphorus
    6 %
  • Magnesium
    11 %
  • Iron
    4 %