One of the forgotten agricultural plants, which was supplanted by the more famous today potatoes, is the rutabaga. Rutabaga is a root vegetable rich in fiber, vitamin C, low in calories and does not contain fat. It can be eaten both fresh and pickled, steamed, stewed, fried, in general, just like potatoes. Compared to potato tops, rutabaga leaves are edible and are added to salads and green soups.
Rutabaga what is this vegetable and what does it look like
When and where exactly this biennial plant from the Cabbage genus and the Cabbage family arose, no one knows. True, there are several versions of the origin:
- Siberian (according to it, the vegetable first appeared in Siberia as a result of crossing white cabbage and turnip, and then came to the Scandinavian countries);
- Swedish (appeared in 1620 thanks to the botanist Kaspar Baugin, describing biologically the rutabaga; later it got the corresponding name – the Swedish turnip);
- Antique (in this case, the fact of informing about the rutabaga is simply indicated in the days of Ancient Greece).
Rutabaga is better known as a highly nutritious plant forage plant.
In the first year of seed germination, it gives exclusively a root rosette. In the second year, the very valuable root crop appears, which can be eaten, as well as seeds and flowering shoots.
The stem of the plant is straight, completely leafy, has a bluish color at the root, and in the middle and above it is just green (from light green to dark green).
The rutabaga blooms with golden yellow flowers, collected in racemose inflorescences.
Fruits are formed in the form of poly-seeded elongated pods up to 10 cm long. The seeds are characterized by a dark brown color, spherical shape and up to 2 mm in diameter.
The shape of the root crop (usually one piece weighs about 300 grams) depends entirely on the variety (the most common varieties are Swedish and Krasnoselsky). Therefore, the shape of the root crop is spherical, elliptical, spherical-flattened and cylindrical rutabaga.
The color of the flesh also varies and is yellow or completely white.
The color of the skin of the ground part of the root crop is gray-green or red-violet. The underground part of the peel is yellow.
Dig ripe rutabagas at the beginning of autumn. Although the plant is cold-resistant.
Why is rutabaga useful?
It is not for nothing that rutabaga is considered a valuable food crop. Indeed, in this category, it surpasses carrots, beets and turnips, and it contains:
- Water (up to 88%);
- Protein fractions;
- Fats;
- Carbohydrates (sugars, mono- and disaccharides);
- Starch;
- A large amount of fiber (dietary fiber);
- Pectic substances;
- Organic acids;
- Ash product;
- Mustard oil;
- Nitrogenous substances;
- Retinol (vitamin A);
- Provitamin A (beta-carotene);
- A number of B vitamins (thiamine, riboflavin, pyridoxine, niacin, pantothenic and folic acids);
- Tocopherol (fat-soluble vitamin E);
- Ascorbic acid (vitamin C);
- Vitamin H (biotin);
- Minerals such as iron, magnesium, phosphorus, sodium, potassium, calcium and sulfur.
It is free from saturated fat and contains no cholesterol.
There are only 37 kilocalories in 100 grams of the product. In general, rutabagas can be called a dietary product. At the same time, the energy percentage of proteins, fats and carbohydrates is 13/2/83%.
All cruciferous vegetables are high in antioxidants and cancer-fighting compounds. Many doctors and nutritionists recommend increasing the consumption of these vegetables to prevent this disease of the century.
The most significant and nutritious substance in it is vitamin C. One medium serving contains almost half of the recommended daily value, which provides additional protection against the development of tumors, supports the immune system, and protects cells from damage by free radicals.
Although this root vegetable contains not so much iron, only 5 percent, the presence of vitamin C helps it to be well absorbed by the body. Vitamin C participates in the formation of collagen, thyroxine – a thyroid hormone, which affects many functions in the body.
Calcium is needed for a healthy skeletal system, B vitamins support the functioning of the nervous system, participate in metabolic processes. Fiber improves the functioning of the gastrointestinal tract. One serving contains about 3 grams of dietary fiber. Daily consumption of foods rich in dietary fiber helps prevent constipation and improves intestinal motility.
Rutabaga useful properties
Due to the rich chemical composition, the rutabaga vegetable also possesses many useful properties in relation to the human body, which include the following.
- Strengthening the skeletal system (it is recommended for those who are prone to bone fractures, osteoporosis and the development of caries; juice with honey is an excellent folk remedy for polyarthritis);
- Wound healing effect (mustard oil has its anti-inflammatory effect; therefore grated rutabagas and lotions from its juice are often applied to burns and wounds);
- Increasing the body’s resistance (that is, increasing immunity; it is even recommended to gargle with swede juice for a cold);
- Prevention of vitamin deficiency in the spring and autumn (as well as in winter);
- Increased hemoglobin in the blood;
- Promoting faster fat burning;
- Decrease in body weight;
- Prevention of constipation;
- Mild laxative effect;
- With atonic constipation, it is advised to drink rutabaga juice;
- Diuretic action;
- Reducing swelling in kidney diseases and improving their functionality;
- Mucolytic (or expectorant) effect;
- Prevention of atherosclerosis;
- It is used as a diuretic that helps to reduce high blood pressure, “cardiac” edema.
These are not the only health benefits of rutabagas. Incorporating it into your diet can provide invaluable health benefits. This forgotten root vegetable:
- Helps prevent alopecia (baldness);
- Reduces the symptoms of premenstrual syndrome;
- Reduces the risk of developing type 2 diabetes;
- Protects against heart disease;
- Restores and protects DNA cells from damage;
- Increases endurance;
- Improves the production of breast milk;
- Reduces headaches and migraines;
- Regular inclusion of rutabagas in your diet helps prevent strokes and seizures;
- Reduces the level of bad cholesterol in the blood.
What to cook from rutabaga and how to eat it
If in the Slavic countries rutabaga almost completely replaced the potato, then the Europeans do not forget about it and even respect it. That is why in England and Germany this vegetable becomes not only the basis of many dishes, but also holidays are organized in its honor.
Culinary experts who know about the taste of rutabagas and the particularly dense consistency of the pulp:
- Make pie fillings;
- Combine the pulp with tomatoes, zucchini, eggplants, potatoes;
- Baked in the oven (in Russia, rutabaga with oven sugar is considered a delicacy);
- Cut into cubes or plates for salads (can be consumed raw);
- Fry;
- Stew with various vegetables.
The tops are added to salads (as herbs) and soups.
It is also worth noting that heat treatment for swede is not an obstacle to the preservation of all the contained nutrients.
The edible tuber root is eaten raw or cooked, pickled and preserved.
Rutabaga boiled, baked, fried is used as a flavor enhancer for soups and stews, served with meat dishes as a main ingredient in the popular Christmas dish “lanttulaatikko” (baked rutabaga) in Finland.
It is cooked together with potatoes and carrots as mashed potatoes, adding butter, cream or milk.
As a puree, it is an important addition to many festive dishes in Scandinavia, including herring dishes.
Rutabaga contraindications and harm
Despite the general picture of usefulness, rutabaga is a plant product, which can cause possible harm to the body, which can manifest itself:
- Worsening of the condition with exacerbation of diseases of the gastrointestinal tract.
- Bloating and increased gas formation in the intestines when overeating the product.
Rutabaga is a cruciferous vegetable that contains the complex sugar, raffinose. It is he who is responsible for such a perception of the fresh rutabaga organism. When cooked (when cooked), these side effects are less common.
In addition, it can be allergic, especially if you already have an allergic reaction to cabbage, spinach, turnips or other vegetables from this family.
How to choose and store
When buying a rutabaga, choose one that is yellow in color and also has smooth skin without any signs of spoilage or rot.
You need to store it in the refrigerator, putting it in a bag, for a week.
Before cooking, rinse the root vegetables first and then remove the skins. It can be treated with special substances that prolong its shelf life or covered with a thin layer of wax.
Rutabaga can be frozen. To do this, cut it into strips and blanch it in boiling water for 2 minutes. Then refrigerate and place in the freezer.
It is a pity that this root crop has disappeared from our tables and only not many gardeners and truck farmers know about it. In the store, rutabaga is practically not found. Perhaps the time will come when it will lie next to carrots and beets and most consumers will be aware of its beneficial properties and health benefits.
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