Difference Between Turnip and Rutabaga - Appearance and Health Benefits - Swede - Plus Turnip Greens

The turnip and rutabaga belong to the cabbage family, Brassicaceae (Cruciferae), however they belong to different species. Turnips belong to the same species (Brassica rapa L.) which include Chinese Cabbage and Bok Choy and rutabaga belongs to the species (Brassica napus var. napobrassica L.), which contain the Rapeseed and Siberian kale. Rutabaga is actually a cross between the turnip and the cabbage.

Turnip is usually just called turnip but rutabaga may also be called: Swedish Turnip, Swede, Neeps, or yellow turnip, and this can sometimes be confusing. In Canada the local stores market rutabaga as rutabaga so no confusion. However, in Scotland, North East England, Ireland, the Isle of Man and Cornwall the turnip is usually called “swede‘ so this can cause some confusion.

In general store-bought turnips are usually smaller in size, less than 5-inch diameter. On the other hand, rutabagas are usually slightly bigger in size, 5-6-inch in diameter.

Rutabagas are large and round, often with a rather lumpy and irregular shape and a pale yellow to brownish (tan) to purple skin. They have ridged scars forming concentric rings around their tops and a dark purple band at the crown.

Turnips are smaller, round and somewhat flattened. The most common commercial variety of turnip is white with a purple band at the crown, where it is exposed to light during growth. The band at the top may also be green or reddish pink in colour. Turnips on the other hand, lack the concentric rings found at the crown of the rutabaga. Completely yellow, red, or white turnips also exist but are not common in stores.

Most commercial turnips have a white flesh which is more moist compared to rutabaga. Yellow fleshed turnips are uncommon. The turnip skin is usually not waxed. If scrubbed well young fresh turnips can be cooked skin-on.

Rutabagas on the other hand have pale yellow flesh which tends to be firm and less moist, compared to turnips. The flesh of rutabaga turns deep yellow or orange when cooked and since it’s less moist it can be cooked and mashed without a problem. The rutabaga skin is usually waxed to help retain moisture and give it a longer shelf life. Store-bought rutabagas must be peeled to remove this wax before cooking.

Rutabagas have a stronger, somewhat peppery and sweeter flavor and turnips have are mild to slightly bitter in flavor.

Turnips and rutabaga contain some of the same health benefits which include, their ability to improve bone health, protect your heart, optimize digestion, boost the immune system and prevent certain forms of cancer.

Additionally, turnips reduce inflammation, regulate metabolism, and increase circulation. Whereas, rutabagas also act as an antioxidant, improve metabolic function, lower blood pressure and cholesterol levels, aid in cellular and enzymatic functions, and can even help lose weight.

More is known about the nutrient dense turnip greens than those of the rutabaga, but both leaves offer more nutritional value than the root vegetables themselves. It has been confirmed in a recent study that turnip leaves are a rich source of both beta-carotene and lutein, which are health-supportive carotenoids. Rutabaga greens resemble turnip greens but the leaves are less “hairy” and rather more cabbage-like and smooth. Rutabaga greens have less of a tangy bite than turnip greens.

Both turnips and rutabagas can be boiled, or baked, but larger rutabagas are best just boiled until tender and mashed. They can both be added to soups, stews or casseroles. They can be mixed with potatoes and mashed.

Turnips and rutabagas are nutritious vegetables that you should consider adding to your cart the next time you go grocery shopping or at the farmers market.

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Difference Between Turnip and Rutabaga - Appearance and Health Benefits - Swede - Plus Turnip Greens

[traxonwax]

in the province of Newfoundland & Labrador, what we call Turnup really is Rutabaga. Mash it with butter and a tiny big of sugar and sometimes pepper and it's a great thing.

[Lord.Kiltridge]

As far as I am concerned, turnips are large and orange. In Scotland, we serve mashed neeps and tatties with holiday meals. *_Neeps means turnips._* They are large and orange. We do not eat rutabaga. Every year my mum calls my wife and asked her to buy turnips to mash and she always buys bitter white inedible things that I have to throw out. It drives me mad.

[abc_cba]

Wow, this video was very helpful as we at India don't have Rutabaga available and I'm gonna grow them next winter.

Can you please do a video on Peppermint vs Spearmint vs Watermint.

[emigrantgap]

Rutabaga festival 2019 Blyth Ontario Canada