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Fruit & vegetables

Turnip

Turnip nutrition per 100 g, based on the raw edible portion. Values vary naturally by variety and freshness.

Nutrition per100 g
28kcal
117 kJ

DETAILED OVERVIEW

Nutrition facts

Macros

Protein0.9 g
2% RI*
Carbohydrates6.4 g
2% RI*
Fat0.1 g
0% RI*
Saturated fat0.0 g
0% RI*
Fibre1.8 g
7% RI*
Sugars3.8 g
4% RI*

Vitamins

Vitamin C21.0 mg
26% RI*
Vitamin E0.0 mg
0% RI*
Vitamin K0.1 µg
0% RI*
Vitamin B60.1 mg
6% RI*
Folate15.0 µg
8% RI*

Minerals

Calcium30.0 mg
4% RI*
Iron0.3 mg
2% RI*
Magnesium11.0 mg
3% RI*
Phosphorus27.0 mg
4% RI*
Potassium191.0 mg
10% RI*
Sodium67.0 mg
3% RI*

* Reference intake for an average adult. Values may vary by variety, producer and preparation.

GOOD TO KNOW

The whole story
behind turnip

Nutrition is rarely simply “good” or “bad”. Here is the balanced picture to help you decide what fits your diet.

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THE UPSIDE

Why it can be a great choice

  • Contains 21.0 mg vitamin C per 100 g, supporting collagen formation and normal immune function.
  • Provides only 28 kcal per 100 g, adding volume to meals with relatively little energy.
  • Its high water content can help add volume and hydration to meals.
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THE DOWNSIDE

What to keep in mind

  • Large portions can cause gas or bloating because cruciferous vegetables contain fermentable carbohydrates.
  • Raw portions may cause digestive discomfort in sensitive people; cooking often improves tolerance.
  • Nutrient values vary by variety, freshness and cooking method.