By KHYATI DAND
How To Eat Rutabaga And Why You Need To
Rutabagas often lay forgotten, but one of these root vegetables alone can make up for more than your daily recommended vitamin C intake. They’re easy to eat and cook, too.
Rutabaga can be prepped and cooked in pretty much the same way as you would any other root vegetable, which means they can be roasted, mashed, or even boiled.
A medium-sized rutabaga packs four grams of protein and nine grams of fiber. They make up for 7% vitamin E, 17% calcium, 18% manganese, and 35% potassium in daily intake.
Rutabaga can provide 107% of daily vitamin C intake. They are filled with antioxidants that can lower inflammation, fight diseases, and protect skin from UV damage and aging.
The potassium present in rutabagas can reduce the risk of high blood pressure and heart disease, and its rich fiber content can help promote gut health and help with weight loss.
Rutabaga tastes a lot like cabbage and is sweeter than a turnip. Turn the root vegetable into a mash or toss slices in oil and seasonings and turn them into fries.
Rutabaga also works well in salads, soups, stews, and casseroles. The leaves can be eaten as well, but it’s best to cook them in water to help soften them up.