Are Rutabaga and Sweden the same vegetable?


Unfortunately, the vast majority of summer residents only know Rutabaga by hearsay, and children are generally deprived of this one of the most useful vegetables.

Rutabaga is one of the oldest vegetables that has always been "tamed" by humans. Their wild ancestors are unknown. It is believed that it arose as a result of the natural crossing of beet and cabbage.

But the Rutabagas were unlucky at first. If in ancient Rome the turnip was served on the table even to the emperor, then the turnip itself was neglected by the poor.

In the Middle Ages, Rutabaga spread across Europe as a very tasty and healthy vegetable. She was especially loved in Germany. Sweet Rutabaga became Goethe's favorite vegetable. If every Russian has known the story about the turnip from childhood, then the Germans also have a popular story about the Rutabaga and the mountain spirit of Ryubetsal. Rutabaga came to England in the 16th century and to this day rutabaga with meat is a national English dish there.

In Russia, Rutabaga appeared and became the most widespread in the late 18th century. With the introduction of the potato harvest, however, the area underneath decreased sharply. It's hard to say why this happened. But our ancestors treated this culture differently than we did and equated it with the most valuable food crops. And today, in the Baltic countries, not to mention in distant countries, significant cultivation areas are made available for rutabagas.

In terms of nutritional and medicinal properties, Rutabagas beets are very similar. The nutritional value of rutabagas is low, but it is famous for its very high vitamin content. It contains more - rich in antioxidants (40 mg%) than carrots, beets or cabbage. In addition, in Sweden this vitamin is well preserved during storage for a long time. In terms of vitamin B6 content, Sweden far surpasses any root vegetable, onion, cabbage or other vegetable.

Rich in rutabaga and mineral salts of potassium - 227 mg%, calcium - 47 mg%. And the content of iodine, which is scarce in the Urals (4 μg%), is one of the richest plants in the garden.

When properly prepared, Rutabaga retains almost all of the nutrients it contains and produces a delicious dish that can be compared to potatoes. However, the advantage of Rutabaga is that it can be stored for a very long time.

Rutabaga contains mustard oil, which has bactericidal properties that have a detrimental effect on harmful microflora, and gives dishes prepared from it a special taste and aroma. And its carbohydrates are mainly represented by fructose, which makes it useful for patients with diabetes.

In folk medicine, the uses of Sweden are diverse. Dishes made from rutabagas improve digestion, increase intestinal motility and are recommended for obese people. However, with constipation due to the richness of fiber, it is better not to use the root plant yourself, but to replace it with juice that has a laxative effect.

Rutabaga has a diuretic effect, so it is very useful for edema. It is included in the diet of patients with atherosclerosis. It is also effective as an expectorant. For medicinal purposes, rutabagas are consumed both raw and steamed in the oven.

It is not recommended to use rutabagas in acute inflammatory bowel disease and high blood pressure.

Biological characteristics of Sweden

Like the beet, Rutabaga belongs to the cruciferous family. This plant is biennial. In the first year it develops a rosette of leaves and a large fleshy root, in the second year it blooms and gives seeds.

The leaves of the Swedes are fleshy, dissected. The root plant is often flatly rounded, quite large, and rises above the surface of the soil. Its upper part is dirty green or purple-red and the lower part is yellow. The flesh is firm, yellow in various shades or white. A noticeable thickening of the root plant begins 35-40 days after germination.

Rutabaga is a very cold, hardy plant and can be grown in the northernmost agricultural areas. The seeds begin to germinate at a temperature of 2 to 4 degrees, and the seedlings appear at an average daytime temperature of 6 degrees. Seedlings can withstand frosts down to minus 4 degrees, and adult plants can withstand temperatures down to minus 6 degrees. The best temperature for the growth and development of root crops is 16 to 20 degrees. At higher temperatures, plants are inhibited and their taste deteriorates.

Rutabaga places high demands on lighting, prefers long hours of daylight and high soil moisture, but does not tolerate both a prolonged excess of moisture in the soil and its severe deficiency.

The selection of varieties of rutabagas on garden plots is still poor, but new great varieties of foreign selection have appeared on the market, which have excellent properties and completely change the idea of ​​rutabagas. It is not without reason that it is in great demand in European countries, especially among English and German gourmets.

Nutritional value per 100 g

  • % of RSP
  • Calorie content 37 kcal 2.41%
  • Proteins 1.2 g 1.3%
  • Fat 0.1 g 0.15%
  • Carbohydrates 7.7 g 5.5%
  • Dietary fiber 2.2 g 11%
  • Water 88 g 3.22%

Calorie content 37 kcal

So choose

When choosing a Sweden, you should pay attention to the appearance of the root plant. Medium-sized vegetables with an even, evenly colored rind without cracks, warts or other surface defects are of the best quality. Another factor of choice is the presence of green shoots, which indicate the youth of the plant and, consequently, the excellent organoleptic properties of its root plant.


Medium-sized root vegetables are best for long-term storage. In this case, they must be dried, and the tops must also be removed (about 2 cm left), as they feed on the moisture contained in the pulp. The optimal conditions for storage of Sweden are: good ventilation, humidity of about 90%, temperature from 0 to 4 degrees Celsius. If observed, root crops can be stored for up to 20 days. At room temperature, they become unusable in 7 days.

Advantageous properties

Beet is characterized by its low calorie content, yet it is an excellent source of an impressive list of biologically active substances that determine the presence of many useful properties in this vegetable. In particular, its chemical composition contains many powerful water-soluble antioxidants that enable it to exert anti-cancer, anti-inflammatory, and immune-stimulating effects on the human body. At the same time, the increased content of minerals allows the use of rutabagas to normalize the work of the cardiovascular system. These vegetables help bring your heart rate and blood pressure to normal levels.

Use restrictions

Individual intolerance, urolithiasis.




Prepare your ingredients. Cook the chicken fillet in advance. Choose an apple Sour varieties will better emphasize the taste of the salad. For dressing, choose mayonnaise or sour cream if you are on a diet.

Step 2. Cut the onion into half rings. Fry in a pan with garlic powder and chili powder. Let your taste guide you when adding spices

Step 3. Cut the rutabaga into thin strips. You can use a grater. Put the prepared product in the pan of the onion and let it burn for about a minute. By the way, you can use beets or radishes instead of rutabagas.

Step 4. Cut the finished chicken fillet into strips. Peel the apple and cut into thin strips

Step 5. Mix all the ingredients in a salad bowl. Salt if desired, but remember that the chicken has already been cooked in salted water. Don't get too salted

Step 6. The salad can now be seasoned and eaten!