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Did you know that turnip isn’t rutabaga? The turnip has white flesh and a purple collar and its leaves are rough, whereas the flesh of the rutabaga is yellow and its leaves are smooth.

Did you know that turnip, which was traditionally used in peasant and farm cooking, has earned its letters of nobility and is now included in gourmet menus throughout the province?

Do you know the nutritional value of turnip?
Per 125ml (½ cup) of cooked vegetable:
Energy: 20kcal; Carbohydrates: 4g; Fibre: 2g (source of fibre)
Vitamin C: 15% of RDI (excellent source of Vitamin C)
 

 
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