Turnip(蕪)

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Nutrient content of 100 g

A delicious season in Japan

  • March
  • April
  • May
  • October
  • November
  • December

 

Explanation of vegetables

  • When you bought it with leaves, immediately separate it
  • Leaves have high nutritional value, such as miso soup and pickles
  • Leaves have abundant carotene, vitamins, etc. and have beauty effect
  • White part (root) to relieve heartburn and stomach breakdown

 

Good for the body to eat together

  • Heartburn prevention = yam, honey, natto
  • Blood circulation promotion = seaweed, konjac, sweet potato
  • Action to prepare intestines = Chinese cabbage, broccoli, carrots
  • Prevention of hypertension = Pear,butterbur,Burdock root

 

 

Preservation method

  • Wrap in wet newspaper and save in vegetable room
  • Cut the leaves

 

Recipe

  • Salad
  • Miso soup
  • Pickles

 

Nutrient content

Nutrient content of 100 g

Turnip(raw)

Energy20kcal
Protein0.7g
Lipid0.1g
Carbohydrate4.6g
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Vitamin B10.03mg
Vitamin B20.03mg
Vitamin B60.08mg
Vitamin B12
Vitamin C19mg
Niacin0.6mg
Folic acid48㎍
Pantothenic acid0.25mg
Biotin
Sodium5mg
Potassium280mg
Calcium24mg
Magnesium8mg
Rin28mg
iron0.3mg
Zinc0.1mg
Copper0.03mg
Manganese0.06mg
Lodine
Selenium
Chromium
Molybdenum
Dietary fiber1.5g

*Vitamin A indicates the amount of β-carotene
*Vitamin E displays tocopherol α