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Rutabaga is a vegetable whose healing properties and nutritional values ​​were appreciated in Poland until recently. However, recently rutabaga has returned to favor. More and more often guests at our tables, not only because of its culinary qualities, but also its he alth properties - swede is a treasury of many vitamins, minerals and more. Check what effect swede has, how many calories it has and who should not consume it.

Rutabaga , also known as carp, corpiel, kwacek or kwaczek, is a root plant of the cruciferous family whosehealing propertiesinutritional values ​​ are not widely appreciated. For centuries, rutabaga was considered the food of the poor. It does not evoke the best associations with World War II - it was the basic ingredient of soup in concentration camps. However, now it is back in favor and the taste and he alth benefits of swede are appreciated again.


  1. Rutabaga has anti-cancer properties
  2. Rutabaga for stomach problems
  3. Rutabaga for cough
  4. Rutabaga for beautiful and strong hair
  5. Rutabaga for weight loss
  6. Rutabaga - nutritional values ​​
  7. Rutabaga - contraindications
  8. Rutabaga - use in the kitchen

Rutabaga has anti-cancer properties

Rutabaga contains glucosinolates - chemical compounds with anti-cancer properties. Glucosinolates are assigned the role of supporting the synthesis of detoxifying enzymes responsible for the rapid excretion of carcinogenic substances from the body.

Scientific research has shown that glucosinolates lower the risk of lung, breast, prostate, stomach, and colon cancer. It is worth knowing that the highest concentration of these substances is contained in the swede leaves.

Rutabaga for stomach problems

Rutabaga is a stimulant for the intestines and biliary tract. Eating turnips is recommended for constipation.

Rutabaga for cough

Rutabaga also has an expectorant effect. To get rid of a persistent cough, drinkswede juice . Peel the swede, cut it into small pieces and put it into a blender cup. Then mix.

Put the ready-made pulp on a fine-mesh strainer above the bowl and squeeze the juice out of it with a spoon. Everything should be set aside for a few more minutes,let the rest of the juice run off and press it again with a spoon. Squeezed juice should be poured into glasses and drunk in small sips several times a day.

Rutabaga for beautiful and strong hair

Rutabaga, thanks to the presence of sulfur compounds, is helpful in skin diseases. It also allows you to maintain a beautiful complexion, shiny hair, as well as strong and he althy nails. Sulfur compounds are the basic component of keratin - proteins of skin, hair and nails as well as collagen, which condition their proper condition, appearance and elasticity.

Rutabaga for weight loss

Rutabaga is very filling and low in calories (37 kcal in 100 g), so it is recommended for people on a slimming diet.

Worth knowing

Swallow - nutritional values ​​(in 100 g)Energy value - 37 kcal Total protein - 1.08 g Fat - 0.16 g Carbohydrates - 8.62 g (including simple sugars 4.46 g) Fiber - 2.3 gVitaminsVitamin C - 25.0 Thiamine - 0.090 mg Riboflavin - 0.040 mg Niacin - 0.700 mg Vitamin B6 - 0.100 mg Folic acid - 21 µg Vitamin A - 2 IU Vitamin E - 0.30 mg Vitamin K - 0.3 µgMineralsCalcium - 43 mg Iron - 0.44 mg Magnesium - 20 mg Phosphorus - 53 mg Potassium - 305 mg Sodium - 12 mg Zinc - 0.24 mg

Fatty acids

saturated - 0.027 g monounsaturated - 0.025 g polyunsaturated - 0.088 gData Source: USDA National Nutrient Database for Standard Reference

Rutabaga - contraindications

Swedes should not be eaten too often as this can lead to hypothyroidism. Turnip cyanides are converted into thiocyanins that inhibit the transport of iodine in the thyroid gland. People with thyroid diseases should strongly limit the amount of swede in their diet.

Rutabaga is also not recommended for people with chronic inflammation of the gastrointestinal tract (in combination with diarrhea), as well as in the case of acute diseases of the stomach and intestines.

Rutabaga - use in the kitchen

Rutabaga does not grow wild, it is only a cultivated vegetable. It looks like a cross between turnips and cabbage. The taste is similar to the combination of kohlrabi with radish, with a cabbage aftertaste in the background.

Rutabaga can be an ingredient in soups, along with potatoes and carrots. Once upon a time, a popular turnip soup was a vegetarian. Apart from turnips, the ingredients of the soup were beetroot and lebioda. It was eaten especially often in Greater Poland. The rutabaga was also pickled.

In the past, swede was also baked like bread, which it was supposed to replace. Today it is served hot and is most often added to meat dishes. Its bitter aftertaste enhances the taste of the dishes and gives them expressiveness.

In Finland, swede is eaten roasted as an accompaniment to meat dishes. Usedit is also used as a flavor enhancer in soups.

On the other hand, rubbed together with boiled carrots and potatoes, with the addition of butter and cream or milk, it is an addition to many Christmas dishes.

Worth knowing

Rutabaga and turnips

What is the difference between turnips and turnips? Rutabaga is closely related to the turnip, believed to be a cross between turnips and cabbage. The rutabaga is larger and has a hard, thick, wrinkled skin. The turnip is smaller and has smooth skin.

Both vegetables also have a different color. The rutabaga is gray-green or purple in color. The turnip root is usually light in the lower part and red, dark red or almost black in the upper part.

The root of the swede is spherical, flattened or elongated, with a creamy-yellow flesh when cut. The turnip root can be cylindrical in shape and the flesh is white.

Rutabaga is harder than turnips and has a strong, sharp, bitter taste and a distinctive smell. Turnips are crunchy, slightly spicy, and even sweet, reminiscent of kohlrabi in flavor.

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