Turnip, per 100 g: 28 kcal, 0.9 g protein, 6.4 g carbohydrate, 1.8 g fibre, 0.1 g fat. Figures are the USDA reference values for “Turnips, raw”.
At 100 g it reaches the EU threshold to be called a source of vitamin c. The table below gives the full composition, and every claim listed underneath is quoted from the EU register rather than written by us.
Source of protein13% of the energy in this food is proteinFat-freeUnder 0.5 g fat per 100 gLow sugars3.8 g sugars per 100 gLow sodium67 mg sodium per 100 gLow energy28 kcal per 100 g
Nutritional value per 100 g
| Nutrient | Per 100 g | % NRV |
|---|---|---|
| Energy and macronutrients | ||
| Energy | 28 kcal | |
| Protein | 0.9 g | |
| Fat | 0.1 g | |
| of which saturates | 0.011 g | |
| of which monounsaturates | 0.006 g | |
| of which polyunsaturates | 0.053 g | |
| Carbohydrate | 6.43 g | |
| of which sugars | 3.8 g | |
| Fibre | 1.8 g | |
| Water | 91.9 g | |
| Cholesterol | 0 mg | |
| Minerals | ||
| Calcium | 30 mg | 3.75% |
| Iron | 0.3 mg | 2.14% |
| Magnesium | 11 mg | 2.93% |
| Phosphorus | 27 mg | 3.86% |
| Potassium | 191 mg | 9.55% |
| Sodium | 67 mg | |
| Zinc | 0.27 mg | 2.7% |
| Copper | 0.085 mg | 8.5% |
| Manganese | 0.134 mg | 6.7% |
| Selenium | 0.7 µg | 1.27% |
| Vitamins | ||
| Vitamin A | 0 µg | |
| Vitamin D | 0 µg | |
| Vitamin E | 0.03 mg | 0.25% |
| Vitamin K | 0.1 µg | 0.133% |
| Vitamin C | 21 mg | 26.3% |
| Thiamine (B1) | 0.04 mg | 3.64% |
| Riboflavin (B2) | 0.03 mg | 2.14% |
| Niacin (B3) | 0.4 mg | 2.5% |
| Pantothenic acid (B5) | 0.2 mg | 3.33% |
| Vitamin B6 | 0.09 mg | 6.43% |
| Folate | 15 µg | 7.5% |
| Vitamin B12 | 0 µg | |
% NRV is the nutrient reference value for an average adult, as set in Annex XIII of Regulation (EU) 1169/2011. A blank cell means no reference value is defined for that nutrient, not that it is unimportant.
What this food is a source of
This food reaches the legal threshold for the claims below. The wording is quoted exactly from the EU register of authorised health claims — we have not written or paraphrased any of it.
Source of Vitamin C26.3% NRV per 100 g
- Vitamin C contributes to the normal function of the immune system
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels
- Vitamin C increases iron absorption
Source of protein12.9% of energy from protein
- Protein contributes to a growth in muscle mass
- Protein contributes to the maintenance of muscle mass
Where these numbers come from. Composition data: USDA FoodData Central, SR Legacy release, entry Turnips, raw (FDC ID 170465). Values are per 100 g of the food as described, and real foods vary with variety, season, soil, storage and cooking. Claim thresholds: Regulation (EC) 1924/2006. Claim wording: Regulation (EU) 432/2012.
This is reference information, not personal advice. Nutrient content is one small part of a diet, and no single food prevents or treats disease. If you are pregnant, managing a medical condition, or taking medication — particularly anticoagulants, thyroid medication or immunosuppressants, where diet can interact — ask your doctor or pharmacist before making changes.