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Nutrient content per 100 g
Delicious season
turnip
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* 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