Turnips vs Rutabagas – Which One Should You Choose?

Which vegetable comes out on top when looking at turnips vs rutabagas?

Is there a large nutritional difference between them and are they prepared and used the same regardless of whether they are used raw in salads or cooked in any number of ways.

Turnips, also known as white turnips, are grown for their fleshy taproot while rutabagas are similar in shape but contain a slightly yellowish flesh that goes a darker shade when cooked.

Turnips and rutabagas are closely related, but turnip is actually a poor term for the vegetable we know as rutabaga. Rutabagas resemble turnips only in that both root vegetables have turniplike leaves, rough skin, and white flesh. The turnip’s flesh is white while the rutabaga’s flesh turns light yellow when cooked. Rutabagas are also known as Swedish turnips or neeps by the British (especially in Scotland).

The turnip is a cold-season vegetable, grown for its fleshy root and leaves. The root can vary in size from that of a turnip to that of a large radish and may turn green in the presence of sunlight. Turnips can be cultivated like radishes and turnips.

The turnip is known in many English-speaking countries as rutabaga, which comes from the Swedish dialectal word rotabaga, meaning “root bag” or “swede turnip”. This came from the turnip’s resemblance to a small bag or purse. In parts of Britain, the rutabaga is actually called Swede and it’s used in a variety of “turnip” recipes.

The fruit of the turnip is smaller than that of the rutabaga, which can grow up to one pound (500 g) and more, but turnip roots are usually eaten when they are still much smaller than rutabaga. Rutabagas can also be harvested when they are still quite small and turnip-like. There is even a variety of turnip popularly known as King Size that produces turnip up to 3 pounds (1.5 kg) at the expense of somewhat smaller roots than those of standard varieties.

Most turnips have white flesh, but there is a purple-turnip known as purple top white globe turnip or purple top turnip, which has become popular in recent years. Purple coloration is the result of natural pigments called anthocyanins, similar to those found in blackberries and red cabbage. Anthocyanins are water-soluble, so blanching turnip greens removes much of the color.

There are also golden turnips with yellow flesh, some turnip varieties turn white when cooked, while others turn yellow. If not overcooked, turnip roots have a pleasantly crisp texture. Turnips are commonly used as an ingredient in soups and stews or boiled and mashed like potatoes.

The turnip is rich in Vitamin C and moderate in sugar, containing more sugar than potatoes (white turnips contain twice the amount of sugar as white potatoes).

Turnip leaves are an excellent source of vitamin A, vitamin K, folic acid, calcium, iron, and fiber. Rutabagas are bigger, plumper, and denser than white turnips. They have yellow flesh instead of white because they are related to cabbage rather than turnips. Rutabagas contain vitamin C, and E, potassium, magnesium, calcium and fibre. Rutabagas are usually peeled before cooking, but turnips don’t need to be peeled if small or young. Rutabagas can be mashed like potatoes, roasted alone or with other root vegetables or steamed and served as a side dish. They can also be a substitute for turnips in soup or stews.

Nutritionally, turnips and rutabagas are similar, but turnip roots contain more carbohydrates while turnip greens have more calcium than rutabaga leaves.

Top five facts turnips vs rutabagas:
– turnips vs rutabagas: similar but different in many ways
– turnip is a poor term for the vegetable we know as rutabaga
– turnips are cultivated like radishes .
– they can be harvested when they are still quite small and turnip-like.
– turnip greens have more calcium than rutabagas

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