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Rutabaga
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What is Rutabaga?
Rutabaga, often termed as yellow turnips, actually bears the
botanical name brassica napus, or brassica napobrassica. Also known by
the name of swedish turnip, this root vegetable is quite popular in
Northern European countries. Its leaves can also be eaten as a leaf
vegetable.
Rutabaga looks very much like a turnip with yellow-orange flesh and
ridges at its neck. It is a rich source of protein, vitamins and
carbohydrates; and contains higher concentrations of folic acid,
pantothenic acid, saturated and monounsaturated fats as well.
In Southern Europe, historical records and findings belonging to the
seventeenth century suggest
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that rutabaga was eaten as a vegetable as
well as used for animal fodder. In America, rutabagas were first
cultivated in the northern parts of the country in the early 1800s.
Canada is one of the largest producers of the rutabaga in the world.
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As a Fodder
For centuries, rutabagas have been cultivated as livestock feed in
Canada and European countries. Regarded as the healthiest foods, this
root vegetable is known for its delicate sweetness and flavor that hints
of the light freshness of cabbage and turnip. As a fodder, it is
commercially produced in Canada and the northern parts of the United States.
Since rutabagas are good sources of beta carotene, Vitamin A, and
Vitamin C, they are regarded as the healthiest livestock and animal
feeds. It also contains significant amount of monounsaturated fat,
polyunsaturated fat, folic acid and pantothenic acid, thus regarded as a
nutritious fresh fodder for livestock. Regular consumption of rutabaga
enhances the overall performance as well health of animals. It increases
milk production capacity, stamina and digestion.
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nutritious fresh fodder for livestock. Regular consumption of rutabaga enhances the overall performance as well health of animals. It increases milk production capacity, stamina and digestion. |
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Nutritional Value
A rich source of nutrients, rutabaga contains a considerable amount of
folic acid, pantothenic acid, saturated fat, monounsaturated fat and
polyunsaturated fat. Every 100 grams or 3 1/2 ounces of raw rutabaga
contains: |
- Calories: 36
- Protein: 1.2 g
- Carbohydrates: 8.1 g
- Fiber: 2.5 g
- Calcium: 47.0 mg
- Copper: 0.04 mg
- Iron: 0.52 mg
- Magnesium: 23.0 mg
- Manganese : 0.17 mg
- Phosphorous: 0.58 mg
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- Potassium: 337.0 mg
- Selenium: 0.7 mg
- Sodium:20.0 mg
- Zinc: 0.340 mg
- Vitamin A: 580.0 IU
- Vitamin B1 Thiamine : 0.090 mg
- Vitamin B2 Riboflavin: 0.040 mg
- Vitamin B3 Niacin: 0.7 mg
- Vitamin C: 25.0 mg.
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As a Vegetable
For the last 200 years, this beta carotene-rich vegetable has been grown
in many parts of the globe. It is actually a great tasting vegetable.
One of the most traditional use of rutabaga is in preparing mash, a dish
with potatoes, butter, and cream, made in both Scotland and Scandinavia.
With its easy preparation and versatility, great nutrition, and
excellent flavor, the rutabaga can easily become an endearing family
favorite. Its leaves can also be eaten as a leaf vegetable.
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