Swedish turnip is also called rutabaga or Swede. It is a bulbous root similar to turnip, containing a small amount of sugars and being a good source of fibre.

It is a large vegetable of yellowish pulp; according to the external colour of the skin there are green swedes and purple swedes. The only difference is the colour of the skin, since they have an identical nutritious value.

Swedish turnips can be included in the diet of people with cardiovascular problems and hypertension, thanks to their content in potassium, phosphorus and magnesium, as well as the low sodium content. It is also a diuretic food, so it is highly recommendable for renal patients.

The leaves of the plant can be consumed and they have a greater nutritious value than the bulb, chiefly containing carotenes, vitamin C, calcium, phosphorus and iron; they may even double the amount of these substances in respect with the bulb.

Swedish turnip (Brassica napus var. napobrassica) is also called rutabaga or Swede. It is a bulbous root similar to turnip, containing a small amount of sugars and being a good source of fibre.

It is a large vegetable of yellowish pulp; according to the external colour of the skin there are green swedes and purple swedes. The only difference is the colour of the skin, since they have an identical nutritious value.

Swedish turnips are rich in water and have a low caloric content (only 21-35 kcal per 100 g of fresh produce), reason why they are usually included in hypocaloric diets, chiefly salads and stews. Apart from water, carbohydrates are the main nutrients. Potassium is the most outstanding mineral.

In order to buy tasteful Swedish turnips we must choose those products not exceeding 7 cm of diameter. At home we must separate the leaves from the bulb and keep them in the fridge in perforated plastic bags; under these conditions they will last for two weeks or so.

Red swedes are usually the ones preferred by the consumer, only because of their attractive colour. They are eaten boiled, fried and even raw, grated in salads. They are usually peeled, cut up and boiled to make purée. Besides, if the leaves of the plant are tender they are also consumed in stews; their nutritious value is higher than that of the bulbs.

The yield of this product oscillates between 40 and 60t/ha, being this higher than turnip.

The Swedish turnip plant belongs to the Cruciferae family and its scientific name is Brassica campestris, var. napobrassica D.C

This plant is morphologically very similar to turnip. The greater difference with the latter is than the roots are slender or round, ending in a cylindrical neck in which the leaves stick. Other morphologic differences might be a more bluish colour of the leaves and the larger size of the plant.

It is well adapted to grow in the most cold and humid conditions of the north of Europe, where it is widely cultivated for human consumption and cattle fodder.