Autumn Beet / Turnip

The autumn beet / turnip is a close relative of the garden turnip / spring turnip and both are very similar in appearance.

The autumn beet / turnip gets its name from the late year harvest time: they are sown in summer and harvested in autumn.

The autumn beet / turnip is white on its lower part, while the green of its leaves turns purple in the sunlight. The autumn beet / turnip and the garden turnip / spring turnip are often confused, since they resemble some varieties of the garden turnip / spring turnip which also turn purple on the upper half. However, the tubers of the autumn beet / turnip are slightly larger and flatter at the root part. Lanterns are often made from hollowed-out autumn beets / turnips.

The flesh is white in both types of these root vegetables; although the autumn beet’s / turnip’s taste is tarter than that of the delicate garden turnip /spring turnip. In terms of substances, there are similarities between both of these root vegetables: both have a relatively high carbohydrate content for vegetables.

Season: from September to December


Nutritional Value Table

per 100 g edible portion
Energy Nutrients Minerals Vitamins
26 kcal Protein 1 g Sodium 58 mg Folate 20 µg
107 kJ Fat 0.2 g Potassium 238 mg B1 0.04 mg
  Carbohydrates 4.6 g Calcium 50 mg B6 0.08 mg
  Dietary Fibers 3.5 g Phosphorus 31 mg C 20 mg
    Magnesium 8 mg E 0.02 mg
       

Energy: 26 kcal, 107 kJ

Nutrients: Protein 1 g, Fat 0.2 g, Carbohydrates 4.6 g, Dietary Fibers 3.5 g

Minerals: Sodium 58 mg, Potassium 238 mg, Calcium 50 mg, Phosphorus 31 mg, Magnesium 8 mg

Vitamins: Folate 20 µg, B1 0.04 mg, B6 0.08 mg, C 20 mg, E 0.02 mg

Did you know...?

Autumn beets / turnips can be stored in cool, dark cellars or cold rooms and kept fresh until April.

1 portion a day corresponds to:

One to Two Autumn Beets / Turnips