Swede

Swedes originated from the wild turnip, native to Central Asia, the Mediterranean and the Near East. They are a root vegetable - also called turnip. They are a cylindrical shape with a flat top and a root which tapers to a point. Their skin is almost smooth and can be green, or white with green or purple bands at the top. Turnip flesh is white or yellow with a slightly sweet flavour.

To Buy:

Select firm bulbs that feel heavy for their size and with a sweet smell.

To Store:

Store in the crisper section of the refrigerator for up to 2 weeks.

Tips & Tricks:

Turnip leaves can be cooked like spinach - wash and drop into a pot of salted boiling water - cook for 2 minutes. Turnips bulbs should be peeled and chopped. A serve of swede is equal to half a cup chopped.

Cooking Tips:

Boil, bake, or stir-fry until tender, about 6-10 minutes if chopped, 15-20 minutes if left whole. Delicious in winter soups.

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Nutrition per 0.5 Cup:

Weight (grams):

Carbohydrates, g:

3.1

Protein (g):

0.8

Saturated Fat, g :

0.0

Vitamin C:

Potassium:

Salicylates:

Safe/negligible amount

Energy (kJ):

High GI > 70 :

Fat (g):

0.0

Monosaturated Fat , g:

0.0

Folic Acid:

Amines:

Low

Glutamates:

n/a

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.