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    "title": {
        "rendered": "Turnip (Brassica napus subsp. rapifera)"
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        "rendered": "<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Turnip (Brassica napus subsp. rapifera)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Brassica napus subsp. rapifera<small>Cruciferous vegetables (Brassicaceae), a relative of rapeseed and cabbage<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The big turnip<small>raw, cooked, mashed or baked<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Mildly sweet, slightly cabbage-like<small>Yellow varieties are nutty, almost like carrots.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Northern and Central Europe<small>from a cross between cabbage and turnip rape<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">The \u201eturnip winter\u201c of 1916\/17<small>and plenty of vitamin C in winter<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">season<\/div>\n<div class=\"v\">September to November<small>from storage until spring<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>The swede \u2013 also known as rutabaga or turnip in northern Germany \u2013 is an undemanding winter vegetable with a bad reputation but good nutritional value: low in calories, quite high in vitamin C, potassium, and fiber, plus the typical glucosinolates of the cabbage family. It stores for months, tastes delicious mashed, in stews, or roasted, and is currently experiencing a small comeback.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>From emergency food to winter vegetables<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/steckruebe-brassica-napus-napobrassica.jpg\" alt=\"Steckr\u00fcben auf einem grauen Tuch\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">The swede is the offspring of two parents: it originated from a cross between cabbage and turnip rape.<\/p>\n<p class=\"ea-drop\">Botanically, the swede belongs to the rapeseed family (<em>Brassica napus<\/em>The variety with the thick storage root was likely selected in Northern Europe during the Late Middle Ages; from Scandinavia it came to Great Britain, where it is still called &quot;swede&quot;. In Scotland, &quot;neeps&quot; are an ingredient in haggis, while in Northern Germany they are known as turnips, rutabaga, or butter turnips.<\/p>\n<p>Its bad reputation stems from the First World War. After the naval blockade and a disastrous potato harvest in 1916, turnips had to replace potatoes during the &quot;turnip winter&quot; of 1916\/17 \u2013 as soup, bread, jam, and even a coffee substitute. They were hardly filling, and the daily intake of many people fell below 1,000 kilocalories. The next generation didn&#039;t want to see turnips again. Today, they are making a comeback as a regional winter vegetable in organic shops and restaurant kitchens.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What the turnip can do for you<\/h2>\n<p class=\"ea-drop\">100g of raw swede provides only about 37 kcal, but around 25 mg of vitamin D. <strong>Vitamin C<\/strong>, approximately 300 mg <strong>potassium<\/strong> and about 2.3 g <strong>Dietary fiber<\/strong>. Even when cooked, a good portion of the vitamin C is retained, especially if the fruit is cooked in a small amount of water or eaten in a stew with the broth. In winter, when fresh fruit was scarce, it was therefore an important source of vitamin C.<\/p>\n<p>Like all brassicas, the swede contains <strong>Glucosinolate<\/strong> (Mustard oil glycosides). When cut and chewed, these compounds are released into isothiocyanates and other breakdown products, which have been linked to protective effects on cells in laboratory and observational studies. However, a direct benefit of individual vegetables in humans has not been proven \u2013 it is more likely that the benefit lies in the regular consumption of cruciferous vegetables as a whole.<\/p>\n<p>Because it&#039;s low in calories and filling, swede is a lighter alternative to mashed potatoes or fries. Yellow-fleshed varieties contain some beta-carotene, but significantly less than carrots. It&#039;s not a miracle food, but it is an honest, local winter vegetable with short transport routes.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approx. 25 mg<\/b><span>Vitamin C per 100g raw<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 305 mg<\/b><span>Potassium per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 37 kcal<\/b><span>per 100 g - less than half the potato<\/span><\/div>\n<div class=\"ea-zahl\"><b>until April<\/b><span>available from stock<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in the turnip<\/h2>\n<p>The swede consists of approximately 89 percent water and contains carbohydrates (primarily sugars), fiber, some protein, vitamin C, vitamin B6, folate, potassium, calcium, magnesium, and phosphorus. It also contains glucosinolates such as progoitrin, glucobrassicanapin, and glucobrassicin; yellow varieties also contain carotenoids.<\/p>\n<p>The slightly cabbage-like taste comes from the mustard oils. These are located close to the skin \u2013 that&#039;s why the swede is peeled thickly; when cooked, it becomes milder and sweeter.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes the swede stronger<\/h2>\n<p>The swede loves fat, spices, and company in the pot.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">Fat<\/span><\/p>\n<div class=\"mit\">with <i>Butter or rapeseed oil<\/i><\/div>\n<p>It rounds things off and helps with beta-carotene.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Stamped<\/span><\/p>\n<div class=\"mit\">with <i>Potatoes &amp; Carrots<\/i><\/div>\n<p>The classic North German mix.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">wort<\/span><\/p>\n<div class=\"mit\">with <i>Nutmeg &amp; Pepper<\/i><\/div>\n<p>Makes the puree smooth.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">sweetness<\/span><\/p>\n<div class=\"mit\">with <i>Apple<\/i><\/div>\n<p>It brings freshness to vegetables.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">protein<\/span><\/p>\n<div class=\"mit\">with <i>lentils or beans<\/i><\/div>\n<p>Turn the stew into a meal.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Oven<\/span><\/p>\n<div class=\"mit\">with <i>Thyme &amp; Rosemary<\/i><\/div>\n<p>For swede fries.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Peel<\/span><\/p>\n<div class=\"mit\">not <i>peel thinly<\/i><\/div>\n<p>The outer layer tastes sharp and woody.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Cooking time<\/span><\/p>\n<div class=\"mit\">not <i>overcooking<\/i><\/div>\n<p>Otherwise it will overcook and become watery.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Water<\/span><\/p>\n<div class=\"mit\">not <i>cook in plenty of water<\/i><\/div>\n<p>Vitamin C migrates into the cooking water.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Size<\/span><\/p>\n<div class=\"mit\">not <i>the giant turnip<\/i> buy<\/div>\n<p>Smaller ones are more delicate.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">thyroid<\/span><\/p>\n<div class=\"mit\">not <i>daily in large quantities<\/i> in iodine deficiency<\/div>\n<p>Progoitrin can interfere with iodine uptake.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">storage<\/span><\/p>\n<div class=\"mit\">not <i>warm and dry<\/i><\/div>\n<p>Otherwise it will become soft and wrinkled.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where she belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Turnip stew<\/span><span class=\"w\">With potatoes, carrots and caraway seeds.<\/span><\/li>\n<li><span class=\"g\">mashed turnips<\/span><span class=\"w\">With butter and nutmeg.<\/span><\/li>\n<li><span class=\"g\">Swede fries<\/span><span class=\"w\">From the oven, with rosemary.<\/span><\/li>\n<li><span class=\"g\">Clapshot<\/span><span class=\"w\">Scottish dish with potatoes and chives.<\/span><\/li>\n<li><span class=\"g\">Raw vegetable salad<\/span><span class=\"w\">Finely grated with apple.<\/span><\/li>\n<li><span class=\"g\">Soup<\/span><span class=\"w\">Pureed with ginger.<\/span><\/li>\n<li><span class=\"g\">Oven-roasted vegetables<\/span><span class=\"w\">With parsnip and beetroot.<\/span><\/li>\n<li><span class=\"g\">Gratin<\/span><span class=\"w\">With cream or oat cream.<\/span><\/li>\n<li><span class=\"g\">Rotmos<\/span><span class=\"w\">Mecklenburgian style with carrots.<\/span><\/li>\n<li><span class=\"g\">curry<\/span><span class=\"w\">Diced with chickpeas.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Halve the swede, place it cut-side down, and peel it thickly from top to bottom with a large knife. Diced, it cooks in 15 to 20 minutes. Unwashed, it will keep for several weeks in a cool cellar or in sand; in the refrigerator, it will keep for about three weeks.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Warming swede turnip mash<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>mashed turnips<\/h3>\n<ol>\n<li>Peel and dice 500g of swede and 300g of floury potatoes.<\/li>\n<li>Cook covered in a little salted water or broth for 15 to 20 minutes until tender.<\/li>\n<li>Do not discard the cooking water, but add it to the beets along with a piece of butter or a dash of rapeseed oil.<\/li>\n<li>Roughly pound everything, season with nutmeg, pepper and a little chives.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>A light, easily digestible winter dish that keeps you warm and full. Eating the cooking water helps retain more vitamin C and potassium.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>A large portion can be served as a side dish or main course. Those prone to bloating should start with smaller amounts and cook some caraway seeds with it.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>The swede is not described in classical Ayurveda. According to modern classification, when cooked it is considered sweet, grounding and slightly cooling \u2013 balancing for Pitta; best eaten warm and with fat for Vata, and with hot spices for Kapha.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In classical Traditional Chinese Medicine (TCM), the swede plays no role. In Western TCM nutritional theory, it is classified, like other root vegetables, as neutral to slightly cooling and sweet, and is said to strengthen the digestive system.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Thyroid:<\/strong> If you have an iodine deficiency or thyroid disease, do not eat raw cabbage and turnip vegetables in very large quantities; cooked, they are fine.<\/li>\n<li><strong>Flatulence:<\/strong> Like other members of the cabbage family, it can cause bloating - cook it with caraway or fennel.<\/li>\n<li><strong>Potassium:<\/strong> If you have kidney disease and potassium restriction, consult your doctor about the amount.<\/li>\n<li><strong>Anticoagulants:<\/strong> Cruciferous vegetables contain vitamin K; if you have vitamin K antagonists, eat a consistent diet instead of fluctuating wildly.<\/li>\n<li><strong>Storage:<\/strong> Generously cut away rotten or moldy parts, and dispose of heavily infested beets.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/kartoffel-solanum-tuberosum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Potato<\/span><span class=\"d\">The partner in the stamping.<\/span><\/a><a href=\"\/en\/wiki-archiv\/karotte-daucus-carota\/\"><span class=\"art\">Archive<\/span><span class=\"n\">carrot<\/span><span class=\"d\">For Rotmos and stew.<\/span><\/a><a href=\"\/en\/wiki-archiv\/pastinake-pastinaca-sativa\/\"><span class=\"art\">Archive<\/span><span class=\"n\">parsnip<\/span><span class=\"d\">The other winter vegetable.<\/span><\/a><a href=\"\/en\/wiki-archiv\/petersilienwurzel-petroselinum-crispum-tuberosum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">parsley root<\/span><span class=\"d\">Season the winter soup.<\/span><\/a><a href=\"\/en\/wiki-archiv\/kohlrabi-brassica-oleracea-gongylodes\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Kohlrabi<\/span><span class=\"d\">The relative from the summer.<\/span><\/a><a href=\"\/en\/wiki-archiv\/muskatnuss-myristica-fragrans\/\"><span class=\"art\">Archive<\/span><span class=\"n\">nutmeg<\/span><span class=\"d\">The seasoning for the mashed potatoes.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>USDA FoodData Central: <em>Rutabagas, raw<\/em>.<\/li>\n<li>Scriba A. <em>The \u201eturnip winter\u201c of 1916\/17.<\/em> LeMO - Living Museum Online, German Historical Museum.<\/li>\n<li>Cartea ME, Velasco P. <em>Glucosinolates in Brassica foods: bioavailability in food and significance for human health.<\/em> Phytochemistry Reviews 2008 (online 2007): 213\u2013229.<\/li>\n<li>Federal Centre for Nutrition (BZfE): <em>Turnip makes a comeback.<\/em> Report, January 2025.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Steckr\u00fcbe (Brassica napus subsp. rapifera) Botanischer Name Brassica napus subsp. rapiferaKreuzbl\u00fctler (Brassicaceae), eine Verwandte von Raps und Kohl Verwendet wird Die dicke R\u00fcberoh, gekocht, gestampft oder gebacken Geschmack Mild-s\u00fc\u00dflich, leicht kohliggelbe Sorten nussig, fast wie M\u00f6hre Herkunft Nord- und Mitteleuropaaus einer Kreuzung von Kohl und R\u00fcbsen Bekannt f\u00fcr Den \u201eSteckr\u00fcbenwinter\u201c 1916\/17und viel Vitamin C im<\/p>",
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