Turnips, frozen, cooked, boiled, drained, with salt
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 3.9 MG | 4% | |
| Thiamin | 0.0 MG | 3% | |
| Riboflavin | 0.0 MG | 2% | |
| Niacin | 0.6 MG | 4% | |
| Pantothenic acid | 0.1 MG | 3% | |
| Vitamin B-6 | 0.1 MG | 4% | |
| Folate, total | 8 UG | 2% | |
| Choline, total | 8.7 MG | 2% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.0 MG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0.1 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 32 MG | 2% | |
| Iron, Fe | 1.0 MG | 5% | |
| Magnesium, Mg | 14 MG | 3% | |
| Phosphorus, P | 26 MG | 2% | |
| Potassium, K | 182 MG | 4% | |
| Sodium, Na | 272 MG | 12% | |
| Zinc, Zn | 0.2 MG | 2% | |
| Copper, Cu | 0.1 MG | 7% | |
| Manganese, Mn | 0.1 MG | 4% | |
| Selenium, Se | 0.6 UG | 1% |
Nutrition Highlights
- Very low in calories (21 kcal per 100g), suitable for weight management.
- Very low in fat (0.2g per 100g).
About Turnips, frozen, cooked, boiled, drained, with salt
These root vegetables, when harvested, cleaned, frozen, and then cooked through boiling, offer a nutrient-dense option with minimal caloric impact. A 100-gram serving contains just 21 calories, making it an excellent choice for those monitoring energy intake. The macronutrient profile is notably balanced for a vegetable: 1.5 grams of protein supports tissue maintenance, while 3.7 grams of carbohydrates provide a modest energy source. The 2 grams of dietary fiber aids digestive health and promotes satiety, which can be beneficial for weight management. With only 0.2 grams of fat and no cholesterol, this preparation method preserves the vegetable's naturally heart-healthy properties. The sodium content varies based on preparation, though the standard boiled version includes added salt for flavor enhancement.
In culinary applications, these prepared vegetables shine as both a standalone side dish and a versatile ingredient in more complex recipes. Their mild, slightly peppery flavor mellows through the cooking process, making them an excellent accompaniment to roasted meats or as part of a vegetable medley. They can be mashed with butter and herbs for a lighter alternative to potatoes, or incorporated into soups and stews where they absorb surrounding flavors while contributing their own subtle earthiness. Health-conscious cooks often use them in meal prep due to their excellent freezing qualities and ability to reheat well without significant texture degradation. The cooking method of boiling and draining helps maintain their nutritional integrity while ensuring food safety and convenience for quick meal assembly.
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