Know what’s on your plate
Turnip
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 28 kcal —
- Protein 0.9 g 2%
- Carbohydrate 4.6 g 2%
- Fat 0.1 g 0%
- Saturated fat 0 g 0%
- Fibre 1.8 g 6%
- Sugars 3.8 g —
- Sodium 67 mg 3%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 21 mg 23%
- Vitamin D 0 µg 0%
- Vitamin E 0.03 mg 0%
- Vitamin K 0.1 µg 0%
- Thiamin (B1) 0.04 mg 3%
- Riboflavin (B2) 0.03 mg 2%
- Niacin (B3) 0.4 mg 3%
- Pantothenic acid (B5) 0.2 mg 4%
- Vitamin B6 0.09 mg 5%
- Folate (B9) 15 µg 4%
- Vitamin B12 0 µg 0%
- Choline 11.1 mg 2%
Minerals
- Calcium 30 mg 2%
- Iron 0.3 mg 2%
- Magnesium 11 mg 3%
- Phosphorus 27 mg 2%
- Potassium 191 mg 4%
- Zinc 0.27 mg 2%
- Copper 0.09 mg 9%
- Manganese 0.13 mg 6%
- Selenium 0.7 µg 1%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 28 | 0.9 g | 4.6 g | 0.1 g |
| 1 × cup, cubes | 130 g | 36 | 1.2 g | 6 g | 0.1 g |
| 1 × large | 183 g | 51 | 1.6 g | 8.5 g | 0.2 g |
| 1 × medium | 122 g | 34 | 1.1 g | 5.6 g | 0.1 g |
| 1 × slice | 15 g | 4 | 0.1 g | 0.7 g | 0 g |
| 1 × small | 61 g | 17 | 0.5 g | 2.8 g | 0.1 g |
| 2 × cup, cubes | 260 g | 73 | 2.3 g | 12 g | 0.3 g |
| ½ × cup, cubes | 65 g | 18 | 0.6 g | 3 g | 0.1 g |
| 3 × cup, cubes | 390 g | 109 | 3.5 g | 18 g | 0.4 g |
| 4 × cup, cubes | 520 g | 146 | 4.7 g | 24 g | 0.5 g |
Similar foods
Questions about Turnip
How do you roast turnips so they brown rather than steam?
Cut them into even chunks, dry them well and spread them in a single layer with oil, leaving space between pieces. Roast at 200°C for 25–35 minutes, turning once, until browned and easily pierced with a knife.
How long should you boil turnips for mash?
Peel and cut the turnips into similar-sized chunks, then simmer in salted water for about 15–20 minutes, until tender. Drain thoroughly before mashing with butter and black pepper; a potato or a little cream makes the mash milder.
How do you choose a good turnip?
Choose one that feels firm and heavy for its size, with smooth skin and no soft patches. Smaller turnips tend to be more tender and mild; very large ones can be woody or stronger-tasting.
How should you store turnips?
Keep unwashed turnips in a perforated bag in the fridge, and use them within a couple of weeks. If they have leaves attached, remove the leaves first so they do not draw moisture from the root; store the leaves separately and use them promptly.
Can you eat turnips raw?
Yes. Peel and finely slice or grate them for a crisp, peppery addition to salads and slaws; young, small turnips are usually the most tender for eating raw.
What goes well with turnips?
Turnips pair well with butter, mustard, thyme and black pepper, and their slight sharpness balances rich roast meats or lentils. They are also used in Scottish neeps and tatties, traditionally mashed with potatoes and served alongside haggis.
Are turnips and swedes the same thing?
No. They are closely related root vegetables, but swedes are generally larger, with yellow flesh and a sweeter, denser texture; turnips are usually smaller and have white flesh, often with a purple shoulder.
Does turnip provide vitamin C?
Yes. A medium turnip provides 25.6 mg of vitamin C, and turnip is a source of this vitamin.
Source: USDA FoodData Central 170465 · per 100 g · carbohydrate per EU label, fibre excluded
