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Swede: what it is, beneficial properties, harm and calorie vegetable

Swede — what kind of vegetable, healthy properties and calorie

Calories: 37 kcal.

Energy value of the product Rutabagas:
Proteins: 1.2 g.
Fat: 0.1 g
Carbohydrates: 7.7 g.

Swede — plant of the Cabbage family. Scientists say that she appeared because of the occasional crossing of cabbage and turnip. It is believed that this happened in the Mediterranean. This vegetable has another name — “Swedish turnip”. When in the country there was no potato yet its role, the rutabag completely fulfilled.

At the moment, the root crop is grown in almost all corners of the world.

In shape, this vegetable is very similar to beets, but it differs in color: so the swede is red-purple from above, and light and even slightly greenish from above (see photo). The flesh, which is under the thin skin, is light and has a pleasant sweet taste.

Swede, beet and turnip are vegetables of the same family, which have significant differences. In order to understand how these products differ from each other, we suggest reading the description of each of them for a start.

Rutabaga is a vegetable called a turnip and cabbage hybrid. Swede pulp is dense, has a sweetish taste and may be yellow or white. Yellow meat rutabaga is used in cooking, and white meat — as a feed product for livestock or poultry. There are several varieties of turnips, which differ in the shape of the vegetable, which can be flat, round, cylindrical and elongated oval.

Beetroot is the most popular vegetable of this family. Most often, beets are used to make borscht, beetroot soup, vinaigrette, as well as many other popular dishes. The shape of this vegetable can be spherical, flat, conical and cylindrical. The flesh of the beets is juicy and soft, has a rich burgundy color. This vegetable is used both raw and cooked or baked.

Turnip its shape resembles beets, but the color of the fruit is bright yellow. The taste of turnip is slightly bitter. This vegetable can also be used both raw and boiled or baked. It has two varieties: regular and fodder. Feed turnip is called turnip and is used exclusively for feeding animals.

Based on all of the above, we can conclude that the swede differs from beet and turnip in size, color of flesh and rind, as well as taste and aroma.

Useful properties of nice root crops for health are very diverse. So, the juice of swede has great benefits. It has a wound healing and antimicrobial effect on the body. Considering this, turnip juice is advised to use for the treatment of various purulent diseases, as well as for burns.

Vitamin C, which is part of the vegetable, is highly resistant to heat treatment. The rutabaga is also distinguished by a high content of calcium, which makes it possible for people who suffer from softening of the bone tissue to use it, and it can and should be eaten to strengthen the teeth.

Root crops have a positive effect on metabolic processes in the body, and they also excreted cholesterol, which can be deposited in the form of plaques on the walls of blood vessels. Based on this, we can say that it will be useful to use in atherosclerosis.

In cooking for cooking, swede is used in a completely different form: raw, fried, boiled, stewed and others.

In addition to the root vegetable food, the vegetable tops are also suitable, that is, its above-ground part, namely the leaves. It is added to salads or dried and then used as seasoning. After appropriate heat treatment, swede served as a side dish to meat or fish. In addition, many stuff a vegetable or use it as a filling for baking. Swede is widely used in Finnish cuisine. There it is added to almost all dishes, for example, soups, salads, side dishes.

There is swede right, both raw and cooked, baked, etc. The product is excellently combined with other vegetables, is used for preparation of salads and first courses. Previously, swede liked to soar and eat without various additives, but today there are many other ways to use it.

We suggest you take note of several recipes that will help you learn how to properly prepare and eat turnip, adding to various dishes.

Very tasty salad is obtained if you cook it from turnips and carrots. To cook it, you need to grate a small turnip on a coarse grater, two carrots, and send a handful of raisins to the same place. Stir in the ingredients, then chop some walnuts and add a tablespoon of nut shavings to the salad. You must fill the dish with low-fat mayonnaise. If possible, it is better not to add salt, but if you cannot, without it, use the finest grinding product.

You can eat turnips correctly without other ingredients, boiling it or baking it in the oven. In addition, based on this product, you can prepare sauces that fit the chicken and beef.

Sometimes there is a need to replace turnips in recipes for one reason or another. For example, you could not find this vegetable in the store, but you really want to make a delicious salad. In this case, vegetables such as daikon, turnip or radish come to replace swede.

When replacing turnips with other ingredients, you should know that not all vegetables fit any particular dishes. So, for salad it is better to use daikon or radish, and turnips are better for first courses. Based on these recommendations, you can safely replace the swede, not worrying about the taste of the finished dish.

It is not difficult to store and harvest swede for the winter. Root can be preserved fresh, dried, pickled, fermented. We suggest you to get acquainted with the options for harvesting swede for the winter at home.

  • In order to keep the vegetable fresh, it is necessary to start it properly from the garden. The tops are cut at the very base of the swede, after which the root crop is cleared from the ground (but not washed) and laid out on shelves in the basement. To keep swede as long as possible, it is sometimes placed in shallow trenches in the ground, covered with straw or dry sawdust from above.
  • To dry the swede for the winter you need to do the following: the vegetable should be cleared from the ground, thoroughly rinsed in running water, chopped as thin as possible and spread out on a small sheet of plywood or cardboard. Send the sheet to the sunny glade and wait until the swede is slightly submerged. Dried vegetables after that should be spread out on baking sheets and sent to the oven for five hours. It is necessary to preheat the oven to a temperature of sixty degrees and leave the door ajar if the cabinet is not equipped with the function of electric fan. Put the prepared dried swede into containers or bags and store in a dark, dry place.
  • Swede can also be pickled. To do this, the vegetable should be washed and peeled, cut into convenient pieces and pour boiling water for ten minutes. After this time, it is necessary to drain the water and add a new one, adding one hundred grams of sugar, salt to taste, then put the container with the ingredients on the fire and bring to the boil. When the liquid boils, add two tablespoons of vinegar, bay leaf and your favorite spices. Now you should cook the swede until it is soft enough. When ready, lay out the pieces of vegetables in sterile jars, cover with liquid, in which rutabagas were cooked, and roll up the jars with lids.
  • To ferment a root crop, it is cut into strips and poured with boiling water for ten to fifteen minutes. When the water has cooled, turn the swede into a glass bowl, add salt to taste, as well as a slice of black rye bread. All this should be poured with warm, but not hot water, set the pressure from above and remove the whole structure in a warm place for two days. When the dish is ready, you need to store it in a cool place.

Harvest rutabaga for the winter and store in this way can any hostess. The main thing is to follow the recommendations in order to prepare a tasty and healthy snack with your own hands at home.

The benefits of swede for human health are due to its vitamin and mineral composition. More often root vegetables are advised to include in the diet menu people who have atherosclerosis, obesity, constipation, and digestive problems.

Swede has many beneficial properties and acts as a wound healing, anti-inflammatory, anti-burn, diuretic, and laxative.

It is recommended to regularly use this root crop in the period of colds.

Because swede possesses mucolytic and expectorant action, that is, it can liquefy and flush sputum, it is recommended to use it during various respiratory diseases.

Cooked decoction of swede seeds can be used during the cold period to strengthen the body and with various inflammations.

Doctors advise to use a vegetable as a remedy for gastritis, enteritis and colitis.

Harm, it would seem, a root vegetable useful to an organism also can put. It is necessary to abandon the use of swede in the period of exacerbation of diseases of the stomach and intestines, since it contains a lot of fiber, and with these diseases, fiber will only be an additional irritant. In addition, the consumption of such fruits can lead to increased gas formation. Swede is contraindicated in individual allergic reactions.

There are a large number of varieties of rutabagas that are used by people for food (table varieties) and used for feeding farm animals (fodder varieties). We suggest that you familiarize yourself with the best and most popular of them by reading our article.

This variety is the most frost resistant. It is quite simple to grow it, and also the vegetable is not picky about the choice of soil. Easily tolerates sudden changes in temperature, does not require constant care. It has an average maturation rate (up to one hundred days).

Krasnoselskaya rutabaga ripens in ninety days and has a flat shape. Its color varies from greenish to yellow-green, and the flesh has a rich yellow color. It reaches a weight of up to six grams, and yet it can be stored for a long time.

This variety of rutabaga ripens in one hundred and thirty days, has a round shape and excellent yield. However, the taste of this variety of root vegetables is slightly inferior to the other varieties. From above, the fruit has a green color that fades into yellow downwards.

Rutabaga of this variety is the largest of its kind, reaching a weight of one and a half kilograms. It has juicy pulp with a rich taste, the main advantage of which is that there is no bitterness in it. Ripens in a hundred days.

This variety of swede has a greenish-purple color and matures in about one hundred and twenty days. Fruits with soft pulp, sweetish taste and rich aroma.

Also, in addition to the above varieties, which are the most popular, there are less common, but high-quality varieties. These include swede varieties «wilma», «child’s love», «lizi», «marian» and «bright dream.» Most varieties of turnip mostly belong to foreign selection, but there are also varieties bred directly in Russia. These include «Krasnoselskaya» swede.

Growing swede in the country, in the garden or at home, as well as its planting and care require some knowledge in the field of gardening. If you want to get a good harvest, we recommend you note our recommendations.

  • Fortunately, rutabaga is not too fastidious to the type of soil and grows well both in acidic soil and in neutral. The land in the place of planting of the root should be well pass moisture.
  • It is undesirable to plant swede next to plants such as radishes, cabbage, radish or turnips.
  • Before the autumn digging it is necessary to fertilize the soil with manure, evenly distributing it over the entire surface of the vegetable garden.
  • It is also desirable to fertilize the soil with lime dressing or phosphorus-potassium fertilizers.

Dates of sowing swede in open ground are determined by weather conditions. Traditionally, planting occurs at the end of April — the beginning of May. Growing a root vegetable from seeds is simple enough if proper care is provided for the crop. Seeds are sown to a depth of three centimeters, leaving a distance of at least half a meter between rows. When sprouts appear, it is necessary to thin them out, spreading turnips so that there is a distance of four centimeters between the bushes. Immediately after the plants release four leaves, they are seated again, this time leaving a distance of fifteen centimeters.

Plant rutabaga using seedlings should be the same as cabbage. To do this, prepare deep pots and soil, then pour the seeds to a depth of one and a half centimeters. This should be done forty days before the intended planting of seedlings in open ground. The best time to plant seeds in pots is the end of May or the beginning of June. Seedlings are planted when it releases three full leaves.

With regard to care, you should remember two basic rules: the swede should be watered and fertilized regularly. Watering should be carried out on the basis of the calculation: ten liters of water per square meter of the plot with seedlings. If the plant suffers from a lack of moisture, the crop will be bitter and tough. It is necessary to start fertilizing the swede after two weeks from the moment the seedlings are planted in the ground. For these purposes, they usually use slurry, and when a root crop appears, it is replaced with mineral fertilizers. The yield of swede directly depends on how well you will water it and how well the site is selected for disembarkation.

For winter storage swede begin to clean up before frosts, laying in boxes in the basement and pouring sawdust or sand.

It is necessary to choose the technology of cultivation of the root, based on the quality of the soil. If you have too many weeds in the garden, it is not recommended to sow turnip seeds immediately in open ground. It is better to use pots for seedlings and plant ready-made sprouts in the ground. In this case, you do not have to spend too much time weeding the beds and removing each weed.

Most experts agree that it is undesirable to dive the swede, as this may adversely affect the yield of the plant.

If you follow our recommendations and pay due attention to the care of turnips, you will receive a tasty and healthy vegetable that you can prepare for future use or use to prepare delicious dishes.

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