Turnip

[Debaroo]

I was reading the recipe section and someone posted a recipe on "mashed potatoes" but used turnip instead because they are lower in carbs - citing 4.4 g per cup. When I looked up the carbs for turnips, it gives me 7.8 per cup. Rutabaggas (sp?) as 11.2 per cup. So, is turnip ok to eat or not?

Confused:confused:

[tamarian]

It really depends on the source on information, and if the measurement was for raw or cooked etc.

Also, some sources subtract fiber, and some don't. What source were you using? I use the USDA database:

http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl

[Karen]

Hi Deb,

From the USDA Database:

http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl

Rutabaga
1 cup cubed, raw
Carbohydrate 11.382 gr
Fiber, total dietary 3.500 gr

Turnip
1 cup cubed, raw
Carbohydrate 8.099 gr
Fiber, total dietary 2.340 gr

But the best is this:

Daikon Radish
1 cup cubed, raw
Carbohydrate 5.75414 gr
Fiber, total dietary 2.24 gr

Your choice depends on what your maximum carb allowance is for a day.


Karen

[Debaroo]

I use a USDA data file. I downloaded them to my harddrive so I wouldn't have to go online to look up carbs. It was created by a CJ Keller and I think it is for people who are on Protein Power. It lists the following:

1. Name of food (each catagory is alphabetical)
2. first serving amount
3. Carbohydrate grams
4. Protein power carbohydrate grams
5. Second serving amount
6. Carbohydrate grams
7. Protein power carbohydrate grams

[Debaroo]

Karen:

When you talk about fibre, total dietary - does that mean that is the actual amount of carbs? Cooked turnip has more carbs than raw. I guess the chemistry of cooking somehow converts something into sugar...or there is less fibre due to cooking.

[tamarian]

I think it's because when you cook something, it becomes more concentrated due to loss of water (by evaporating) Nutritional count for something cooked would be more per volume.

[Karen]

Deb,

The fiber from the USDA data base and other carb counters is fiber that is not asimilated. It is part of the total carb count, but fiber can be subtracted from the total carb count. The ECC (effective carbohydrate count) of daikon minus fiber would be 3.51 per cup, raw. Some people count fiber as part of their carb allowance :eek: but the majority do not.

The change in carb counts from cooked to raw is because raw ingredients shrink when cooked. You can jam more cooked daikon into a cup then raw daikon.

Karen

[Elaine]

Hi all,
On the subject of turnips - has anyone heard of a veg called Swede? It is a very popular winter veg here in NZ but I cannot find any carb counter that mentions it. It is I believe a member of the turnip family but is about twice the size of a white turnip and has yellow flesh. Very nice raw or cooked.
Hope you can throw some light ...
Elaine

[r.mines]

Swede is rutabaga. I've copied part of Karen's post above:

Rutabaga
1 cup cubed, raw
Carbohydrate 11.382 gr
Fiber, total dietary 3.500 gr

It's a bit carby, though I suppose 1/2 cup would be OK. If your daily carb level is down around 20-25, I'd go for the small white and purple turnips, or try daikon (Japanese radish) instead.

Rachel

[Elaine]

Wow thanks for that Rachel. I was wondering what on earth rutabaga is!!!! We live and learn!!
Elaine