January–December in Turkey (approximate harvest period)Turnip Nutrition Facts, Vitamins and Benefits
Turnip (Brassica rapa subsp. rapa) is included in the Topraktan Bilgiler vegetable library. Per 100 g it provides approximately 34 kcal and includes 60.2 µg folate, 26.8 mg vitamin C, 262 mg potassium. Values can vary with variety, ripeness, growing conditions and preparation.
Turnip benefits and place in a balanced diet
- A 100 g portion provides approximately 34 kcal; portion size and preparation affect total energy intake.
- Its approximately 91 g of water per 100 g contributes to total fluid intake.
- Its approximately 1.9 g of dietary fiber per 100 g contributes to fiber intake; a fiber-containing diet can support normal bowel function and fullness.
- About 26.8 mg of vitamin C per 100 g contributes to normal immune function, collagen formation and the absorption of iron from plant foods.
- Its recorded folate content contributes to normal blood formation, cell division and homocysteine metabolism.
- About 0.118 mg of vitamin B6 per 100 g contributes to normal protein and glycogen metabolism, nervous-system function and red blood-cell formation.
- About 32.7 mg of calcium per 100 g contributes to the maintenance of normal bones and teeth, muscle function and nerve transmission.
- About 262 mg of potassium per 100 g contributes to normal muscle and nervous-system function and the maintenance of normal blood pressure.
- About 10.4 mg of magnesium per 100 g contributes to normal energy metabolism and muscle and nervous-system function.
- About 31.3 mg of phosphorus per 100 g contributes to normal energy metabolism and the maintenance of normal bones and teeth.
- No single food prevents or treats disease. The nutritional value of turnip depends on portion size, variety, ripeness and the overall eating pattern.
Turnip nutrition facts
The table covers calories, macronutrients, vitamins, minerals, fatty acids and amino acids where a measured value is available. Values are shown per 100 g and for a 100 g reference serving.
| Nutrient | Per 100 g | 100 g serving |
|---|---|---|
| Core values and macronutrients | ||
| Energy | 34 kcal | 34 kcal |
| Water | 91 g | 91 g |
| Protein | 0.953 g | 0.953 g |
| Total fat | 0.119 g | 0.119 g |
| Carbohydrate | 7.3 g | 7.3 g |
| Dietary fiber | 1.9 g | 1.9 g |
| Total sugars | 5.1 g | 5.1 g |
| Ash | 0.633 g | 0.633 g |
| Minerals | ||
| Calcium | 32.7 mg | 32.7 mg |
| Iron | 0 mg | 0 mg |
| Magnesium | 10.4 mg | 10.4 mg |
| Phosphorus | 31.3 mg | 31.3 mg |
| Potassium | 262 mg | 262 mg |
| Sodium | 12.8 mg | 12.8 mg |
| Zinc | 0.156 mg | 0.156 mg |
| Copper | 0.022 mg | 0.022 mg |
| Manganese | 0.068 mg | 0.068 mg |
| Vitamins and vitamin-like compounds | ||
| Vitamin C | 26.8 mg | 26.8 mg |
| Vitamin B6 | 0.118 mg | 0.118 mg |
| Vitamin B7 (Biotin) | 0.956 µg | 0.956 µg |
| Vitamin B9 (Folate) | 60.2 µg | 60.2 µg |
| Types of sugar | ||
| Sucrose | 0.262 g | 0.262 g |
| Glucose | 2.7 g | 2.7 g |
| Fructose | 2.1 g | 2.1 g |
| Lactose | 0 g | 0 g |
| Maltose | 0 g | 0 g |
How many calories are in Turnip?
100 g (about 3.5 oz) provides approximately 34 kcal. A 100 g reference serving provides approximately 34 kcal. Values vary with variety, ripeness and preparation.
How to use Turnip in the kitchen
Turnip can be used raw when food-safe or prepared by steaming, roasting, sautéing, simmering or adding to soups and salads, depending on the ingredient.
Related vegetables
Direct USDA records are used where available; closest-profile entries are explicitly labelled and remain approximate. Blank fields mean that the source did not report a value. General information only; not medical advice. Primary composition reference: USDA FoodData Central.