Rutabaga (lat. Brassica napobrassica) is a biennial plant of the cabbage subfamily of the cruciferous family. This vegetable, quite cold-resistant, is cultivated mainly in areas with fertile loamy and sandy loam soils. Rutabaga was presumably bred by crossing cabbage and colza. It was brought to Russia at the end of the 18th century, and before the spread of potatoes it was one of the favorite vegetables on the Russian table. In other regions (in particular, in Ukraine), rutabagas are also called bushma, galanka, kalivka, German, earthlings.
Rutabaga is a vegetable with bluish-green leaves, a thick root vegetable with a yellowish-white flesh. The shape and color of the root crop, as well as its skin, is a varietal trait. There are many varieties of rutabagas; the differences depend primarily on the region and the growing conditions of the culture.
Swede composition
The calorie content of swede is only 34 kcal per 100 grams of product. The chemical composition is superior in its useful properties to other owaxes, in particular turnips and cabbage. Rutabaga consists of water, protein, carbohydrates, trace amounts of fat, fiber, ash, pectins, natural sugars, vitamins and minerals. It contains a lot of nitrogen-free extractive substances, glucosides, which give the root vegetable a peculiar taste and aroma.
Rutabaga is rich in the following substances: vitamin C, filic acid, rutin, calcium, potassium, sodium and sulfur salts, B vitamins, mustard oil, phosphorus, magnesium, iron, carotene, nicotinic acid. The composition contains mustard oil and allantoin, and the seeds contain up to 35% of the most valuable fatty oil.
Useful properties and application
Root vegetables have been used for medicinal purposes since ancient times – they are an indispensable vegetable for northern latitudes. Rutabaga is a fairly cold-resistant plant, contains a large amount of vitamin C, which always saved from scurvy and avitominosis when other vegetables and fruits were not available. Fresh rutabaga juice has regenerating and de-toning properties. The broth is used as an expectorant and anti-inflammatory agent that helps with bronchitis and tracheitis, relieves cough and makes breathing easier. The use of swede is indicated for colitis, enteritis, acute gastritis and ulcers.
The beneficial properties of rutabagas are especially evident when fresh. The pulp at this time is juicy and aromatic – with a subtle aftertaste and smell of mustard oil. It can be used to make salads, vegetable stews, soups, main courses, pie fillings and much more.
Also, due to the availability and low cost, rutabagas are used as a valuable and healthy food for pets, therefore it is not only a food, but also an industrial (fodder) crop.
