Vegetables

Turnips Nutrition Facts

Turnips are a vegetable whose variety, edible portion, and raw or cooked state affect its composition. They provide potassium and vitamin C.

Calories34

Protein1 g

Carbs7.3 g

Fat0.1 g

ProteinCarbsFat

Nutrition for 100 g

Calories34 kcal

Protein1 g

Total Fat0.1 g

Carbohydrates7.3 g

Fiber1.9 g

Sodium13 mg

Total Sugars5.091 g

Source: USDA FoodData Central, record 2747674

Nutrients

Full nutrient profile

Proximates

Water91.02 g

Nitrogen0.1525 g

Protein0.953125 g

Total lipid (fat)0.1188 g

Ash0.6331 g

Carbohydrates

Carbohydrate, by difference7.274975 g

Fiber, total dietary1.915 g

Sugars, Total5.091 g

Sucrose0.2625 g

Glucose2.734 g

Fructose2.094 g

Lactose0 g

Maltose0 g

Sugars, Total3.8 g

Minerals

Calcium, Ca32.7 mg

Iron, Fe0 mg

Magnesium, Mg10.39 mg

Phosphorus, P31.3 mg

Potassium, K262.1 mg

Sodium, Na12.8 mg

Zinc, Zn0.1561 mg

Copper, Cu0.022 mg

Manganese, Mn0.06835 mg

Selenium, Se0.7 ug

Vitamins and other components

Vitamin C, total ascorbic acid26.78 mg

Vitamin B-60.1185 mg

Biotin0.9563 ug

Folate, total60.24 ug

Folic acid0 ug

Vitamin D (D2 + D3), International Units0 iu

Vitamin A, IU0 iu

Vitamin A, RAE0 ug

Vitamin K (phylloquinone)0.1 ug

Folate, food15 ug

Folate, DFE15 ug

Choline, total11.1 mg

Retinol0 ug

Thiamin0.04 mg

Riboflavin0.03 mg

Vitamin B-120 ug

Niacin0.4 mg

Pantothenic acid0.2 mg

Vitamin B-12, added0 ug

Vitamin E, added0 mg

Lutein + zeaxanthin0 ug

Vitamin E (alpha-tocopherol)0.03 mg

Carotene, beta0 ug

Carotene, alpha0 ug

Cryptoxanthin, beta0 ug

Lycopene0 ug

Vitamin D (D2 + D3)0 ug

Lipids

SFA 8:00 g

SFA 12:00 g

SFA 14:00 g

PUFA 22:6 n-3 (DHA)0 g

PUFA 20:5 n-3 (EPA)0 g

PUFA 22:5 n-3 (DPA)0 g

SFA 4:00 g

SFA 6:00 g

SFA 10:00 g

PUFA 20:40 g

PUFA 18:40 g

MUFA 20:10 g

MUFA 22:10 g

Fatty acids, total trans0 g

Cholesterol0 mg

Fatty acids, total saturated0.011 g

Phytosterols7 mg

MUFA 16:10.001 g

Fatty acids, total monounsaturated0.006 g

Fatty acids, total polyunsaturated0.053 g

SFA 16:00.01 g

SFA 18:00.001 g

MUFA 18:10.006 g

PUFA 18:20.012 g

PUFA 18:30.04 g

Amino acids

Tryptophan0.009 g

Threonine0.025 g

Methionine0.011 g

Phenylalanine0.017 g

Tyrosine0.013 g

Alanine0.035 g

Glutamic acid0.13 g

Glycine0.025 g

Proline0.026 g

Isoleucine0.036 g

Leucine0.033 g

Lysine0.036 g

Cystine0.005 g

Valine0.03 g

Arginine0.024 g

Histidine0.014 g

Aspartic acid0.063 g

Serine0.029 g

Other bioactive components

Alcohol, ethyl0 g

Caffeine0 mg

Theobromine0 mg

Interesting fact

Fiber Holds Through Cooking

A cooked cup of turnip carries about 3.1 grams of dietary fiber. Fiber is structural carbohydrate, so boiling softens the root without lowering the gram count.

Source: Dietary Guidelines for Americans

Practical guidance

How to choose and store Turnips

How to choose

Choose firm, unbruised produce with no soft spots or damage. If buying pre-cut or bagged, pick only packs kept refrigerated or on ice.

Storage

Refrigerate perishable produce at 40°F (4°C) or below, and refrigerate anything pre-cut or packaged. Wash under running water just before eating.

100 g

P 0.8gC 7.9gF 0.5g

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