Unfortunately, the rutabaga is unfairly almost forgotten, and today it is often confused with fodder beet. But, this is a completely different plant that belongs to the cabbage family. Externally, the rutabaga strongly resembles turnips. Inside the rutabaga has a juicy, sweetish flesh of yellow hue.
This root is used in the raw or cooked form combined it with the various products. The popularity of rutabaga remains widespread in several European countries, for example, between Germans or Swedes. Such a wide rutabaga distribution was obtained due to its useful properties and taste qualities.
In cultivation, this root crop is quite unpretentious − the rutabaga is very cold-resistant, capable of growing in the earth at low temperatures from 33.8 °F to 37.4 °F. In addition, the rutabaga is not at all afraid of extreme heats or drought, but in this case the concentration of its nutrients is somewhat reduced. That is why, in the southern regions, it is planted early in order to harvest before the hot weather.
Nutritional and Caloric Value of Rutabaga
The calorie's content of the rutabaga is about 37 Kcal per 100g of product. This is approximately 1.81% of required norm per a day. If you eat one root every day, weighing about 300g per day, a person gets about 110 Kcal.
As for the nutritional value, the rutabaga contains a moderate amount of carbohydrates and proteins. Data on the nutritional value, you can see in the table below.
Useful Composition of Rutabaga
The rutabaga is rich in dietary fibre and digestible carbohydrates. It contains the vegetable proteins, and very little fats in the form of mustard oil. The composition of this root is very useful because it contains the phosphorus, the magnesium and the sodium, a lot of potassium and ferrum, and, of course, there is a lot of calcium in the rutabaga.
The content of the vitamin C and other vitamins (in particular, the vitamins of group B, PP, H and A), the beta-carotene and other useful components also keeps at a high enough level. Below, we will present a table of useful components contained in the rutabaga.
In order for the rutabaga to be of benefit to the organism, it is necessary to learn how to choose it correctly. So, give the preference to the smooth and firm rutabaga's fetuses, which lack fibrous roots. If you buy a soft rutabaga, most likely, even after the cooking or other heat treatment, it will be tough and not tasty.
Useful Properties of Rutabaga
The moderate content of nutrients and vitamins in the rutabaga's composition, guarantees to it numerous useful properties. So, the rutabaga is considered an excellent source of strength and energy, it helps in fighting avitaminosis in cold winter and spring days. Particularly useful the rutabaga is in dealing with the diseases such as dysbiosis or constipation.
This root has a diuretic effect, helps get rid of puffiness, and is useful for the prevention of hypertension. For the children and the adults, during the cold, it is useful to use the rutabaga since it has an anti-inflammatory effect. During the bronchitis, the pneumonia and its forms, the vegetable is boiled and consumed with a honey. The same prescription is used to treat the chronic respiratory diseases.
In the fight against measles, sore throat and inflammation of the throat, the rubbed seeds are used to rinse it, boiled in the warm water. Since the rutabaga contains the mustard oil, it is used as an antimicrobial agent. With the burns, purulent wounds and the inflammation, compresses made of rutabaga will be useful. To prepare such a compress, just grate the root and put it on the gauze.
The composition of rutabaga contains a sufficient amount of carbohydrates, which in their content are fructose. Therefore, the product without problems can and should be used by diabetics.
Also, the rutabaga is useful for those who want to get rid of extra pounds. It removes excess fluids from the organism, accelerates the intestinal motility, and stabilizes its work. For those wishing to lose weight, it is worth paying attention to the recipes of ragout, salads and puree from the rutabaga. This root is perfectly combined with the mushrooms or the eggs.
Harm and Contraindications of Rutabaga
And now it is about the unpleasant thing − the harm of rutabaga for the organism. For the people with diseases of the digestive system, it is better to refrain from eating this root, especially during an exacerbation of chronic diseases. The product contains coarse dietary fibres, which lead to irritation of the mucous membrane.
The rutabaga's tip has the suction roots, which during their growth can accumulate carcinogens. Therefore, at the time of eating, cut off the root not sparing it. And, of course, the rutabaga cannot be individually tolerated by the organism.
Recipes from Rutabaga
The rutabaga is used extensively in cooking, dietary and baby food. We will tell you about several useful and simple recipes for the preparation of rutabaga.
Puree with rutabaga and carrots. To prepare you will need:
- rutabaga − 90g;
- carrots − 50g;
- leek − 10g;
- butter − 3g;
- milk − 25 ml.
Wash vegetables, peel, cut into slices. Put in a saucepan, pour over a small amount of boiling water and cook on a low heat for 10-15 minutes until the vegetables become soft. Finished vegetables crushed with a blender, add butter and diluted with the milk to the desired consistency. If the child has an allergy to milk, then we dilute a puree with a decoction.
Soup of rutabaga. Try to cook the rutabaga soup. It turns out a tasty and juicy, fragrant and satisfying dish for the whole family. For those who do not eat meat, you cannot find the better product than the rutabaga. For cooking, you need:
- young rutabaga − 1 pc. ;
- carrots − 1 pc. ;
- onions − 1 pc. ;
- salad celery − 100 g;
- peeled barley − 100 g;
- turmeric − 0.5 tsp;
- spices − to taste.
The rutabaga is washed, dried and cut by the pieces. Place in a saucepan, pour over the water and add the crushed onions and the carrots. If desired, they can be roasted separately. Then, add the celery (slices) and the greens. Bring to a boil on a small fire, then, add the well washed peeled barley, the turmeric and the spices. Cook on a low heat until the cereals are ready. When the rutabaga becomes transparent, the porridge adds a thickness to the soup, and the turmeric − a juicy hue, the soup can be turned off and served to the dining-table.
Preparation of Rutabaga for Winter
In order to prepare the rutabaga for winter and to preserve it, it is enough to prepare the ingredients:
- the rutabaga − 1-2 pc. ;
- carrots − 3 pc. ;
- onions − 1 pc. ;
- greens − to taste,
- zucchini − 1 pc. ;
- vinegar (9%) − 1 tablespoon;
- salt − to taste;
- sugar − to taste;
- vegetable oil −50g.
All vegetables clean and chop. Cut the onions very finely; everything else − in cubes. First, fry the carrots and the rutabaga, so that they soften a little. Then, add the zucchini, the greens, the onions and the sugar with the salt, fry, and then stew 40 minutes on a small fire. The rutabaga and the carrots should be very soft. Five minutes before the end of cooking, add the vinegar and mix. Spread the mixture over the prepared sterile cans and close for the winter.