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)
Energy | 20kcal |
Protein | 0.7g |
Lipid | 0.1g |
Carbohydrate | 4.6g |
Vitamin A | – |
Vitamin D | – |
Vitamin E | – |
Vitamin K | – |
Vitamin B1 | 0.03mg |
Vitamin B2 | 0.03mg |
Vitamin B6 | 0.08mg |
Vitamin B12 | – |
Vitamin C | 19mg |
Niacin | 0.6mg |
Folic acid | 48㎍ |
Pantothenic acid | 0.25mg |
Biotin | – |
Sodium | 5mg |
Potassium | 280mg |
Calcium | 24mg |
Magnesium | 8mg |
Rin | 28mg |
iron | 0.3mg |
Zinc | 0.1mg |
Copper | 0.03mg |
Manganese | 0.06mg |
Lodine | – |
Selenium | – |
Chromium | – |
Molybdenum | – |
Dietary fiber | 1.5g |
*Vitamin A indicates the amount of β-carotene
*Vitamin E displays tocopherol α