Because they’re sometimes marketed as yellow turnips or wax turnips, rutabagas (right) are frequently confused with turnips (left). Both of these root vegetables are members of the Brassica family, which includes cabbages, but the rutabaga is probably a hybrid of a cabbage and a turnip.
Turnips are usually white-fleshed with white or white and purple skin. Rutabagas usually have yellow flesh and a purple- tinged yellow skin, and they’re bigger than turnips. (There are also yellow- fleshed turnips and white-fleshed rutabagas, but you won’t generally find them in supermarkets.) Both vegetables have a slightly sweet but snappy flavor reminiscent of cabbage. Rutabagas are sweeter than turnips.
Rutabagas are only called rutabagas in the U.S. Throughout the rest of the world, they're known as swedes. Of course like most vegetables they are good for you. All crucifers (brassicas or cole crops) are high in antioxidant and anti-cancer compounds. The anti-cancer properties of these vegetables are so well established that the American Cancer Society recommends that Americans increase their intake of cruciferous vegetables.
Rutabaga's most significant nutrient comes from vitamin C. One cup contains 53% of the daily recommended value, providing antioxidants and immune system-supporting functions that help protect the cells from free radical damage. Although rutabagas provide only 5% of the iron needed for healthy blood on a daily basis, vitamin C enhances its absorption, while helping to form both collagen and the thyroid hormone thyroxine, which protect cells against damage, encourage wounds to heal, fight infections, and promote healthy bones, teeth, gums, and blood vessels.
Source: Food Facts Mercola.com
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