Turnip(蕪)かぶ

Japanese page
Nutrient content per 100 g

Delicious season

turnip

* Display the yearly calendar with each number

Commentary on vegetables

  • Sweet and delicious in winter
  • Also known as Suzuna, one of the spring seven herbs
  • When there is a leaf, cut it off immediately
  • Leaves are nutritious and delicious when used in miso soup and pickles
  • The leaves are rich in carotene, vitamins, etc. and have a beauty effect
  • White part (root) is good for relieving heartburn and stomach upset
  • Aroma and texture change depending on the strength of baking.

Good things to eat together

  • Intestinal regulation = Chinese cabbage, broccoli, carrot
  • Prevention of hypertension = burdock,japanese-pear,butterbur
  • Heartburn prevention = yamato-yam, honey, natto
  • Blood circulation promotion =wakame ,konjak , sweet potato

Preservation method

  • Wrap in wet newspaper and store in vegetable room
  • Leaves take away moisture, so cut off immediately and store separately

recipe

  • Steamed food
  • miso soup
  • pickles
  • salad
 

Food composition table

Per 100g edible portion

Turnip(raw)with skin

Waste rate 9%
Energy 20㎉
moisture 93.9g
Protein 0.7g
Lipid 0.1g
Carbohydrate 4.6g
Sodium 5㎎
Potassium 280㎎
Calcium 24㎎
Magnesium 8㎎
Rin 28㎎
iron 0.3㎎
Zinc 0.1㎎
Copper 0.03㎎
Manganese 0.06㎎
Lodine
Selenium
Chromium
Molybdenum
Vitamin A(Retinol)
Vitamin A(β-carotene)
Vitamin D
Vitamin E(Tocopherol α)
Vitamin K
Vitamin B1 0.03㎎
Vitamin B2 0.03㎎
Niacin 0.6㎎
Vitamin B6 0.08㎎
Vitamin B12
Folic acid 48㎍
Pantothenic acid 0.25㎎
Biotin
Vitamin C 19㎎
Dietary fiber(aggregate amount) 1.5g

Quoted from the Japanese food standard composition table 2015 edition