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