United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Full Report (All Nutrients):  11435, Rutabagas, raw
Food Group: Vegetables and Vegetable Products
Scientific Name:  Brassica napus var. napobrassica
Carbohydrate Factor: 3.84   Fat Factor:8.37   Protein Factor: 2.78   Nitrogen to Protein Conversion Factor: 6.25  
Refuse: 15%   Refuse Description:   Parings
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
cup, cubes 140g

large 772g

medium 386g

small 192g
Proximates Water 1 g 89.43 8 0.334 125.20 690.40 345.20 171.71
Proximates Energy kcal 37 -- -- 52 286 143 71
Proximates Energy kJ 157 -- -- 220 1212 606 301
Proximates Protein 1 g 1.08 2 -- 1.51 8.34 4.17 2.07
Proximates Total lipid (fat) 1 g 0.16 2 -- 0.22 1.24 0.62 0.31
Proximates Ash 1 g 0.71 2 -- 0.99 5.48 2.74 1.36
Proximates Carbohydrate, by difference g 8.62 -- -- 12.07 66.55 33.27 16.55
Proximates Fiber, total dietary g 2.3 2 -- 3.2 17.8 8.9 4.4
Proximates Sugars, total g 4.46 -- -- 6.24 34.43 17.22 8.56
Proximates Sucrose 1 g 0.53 2 -- 0.74 4.09 2.05 1.02
Proximates Glucose (dextrose) 1 g 2.30 2 -- 3.22 17.76 8.88 4.42
Proximates Fructose 1 g 1.61 2 -- 2.25 12.43 6.21 3.09
Proximates Lactose 1 g 0.00 1 -- 0.00 0.00 0.00 0.00
Proximates Maltose 1 g 0.02 2 -- 0.03 0.15 0.08 0.04
Proximates Galactose g 0.00 -- -- 0.00 0.00 0.00 0.00
Proximates Starch 1 g 0.40 1 -- 0.56 3.09 1.54 0.77
Minerals Calcium, Ca 1 mg 43 3 -- 60 332 166 83
Minerals Iron, Fe 1 mg 0.44 3 -- 0.62 3.40 1.70 0.84
Minerals Magnesium, Mg 1 mg 20 3 -- 28 154 77 38
Minerals Phosphorus, P 1 mg 53 3 -- 74 409 205 102
Minerals Potassium, K 1 mg 305 3 -- 427 2355 1177 586
Minerals Sodium, Na 1 mg 12 2 -- 17 93 46 23
Minerals Zinc, Zn 1 mg 0.24 2 -- 0.34 1.85 0.93 0.46
Minerals Copper, Cu 1 mg 0.032 2 -- 0.045 0.247 0.124 0.061
Minerals Manganese, Mn 1 mg 0.131 2 -- 0.183 1.011 0.506 0.252
Minerals Selenium, Se µg 0.7 -- -- 1.0 5.4 2.7 1.3
Vitamins Vitamin C, total ascorbic acid mg 25.0 1 -- 35.0 193.0 96.5 48.0
Vitamins Thiamin mg 0.090 1 -- 0.126 0.695 0.347 0.173
Vitamins Riboflavin mg 0.040 1 -- 0.056 0.309 0.154 0.077
Vitamins Niacin mg 0.700 1 -- 0.980 5.404 2.702 1.344
Vitamins Pantothenic acid mg 0.160 -- -- 0.224 1.235 0.618 0.307
Vitamins Vitamin B-6 mg 0.100 1 -- 0.140 0.772 0.386 0.192
Vitamins Folate, total µg 21 4 2.595 29 162 81 40
Vitamins Folic acid µg 0 -- -- 0 0 0 0
Vitamins Folate, food 1 µg 21 4 2.595 29 162 81 40
Vitamins Folate, DFE µg 21 -- -- 29 162 81 40
Vitamins Choline, total mg 14.1 -- -- 19.7 108.9 54.4 27.1
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00 0.00 0.00
Vitamins Vitamin B-12, added µg 0.00 -- -- 0.00 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 0 -- -- 0 0 0 0
Vitamins Retinol µg 0 -- -- 0 0 0 0
Vitamins Carotene, beta 1 µg 1 1 -- 1 8 4 2
Vitamins Carotene, alpha 1 µg 0 1 -- 0 0 0 0
Vitamins Cryptoxanthin, beta 1 µg 1 1 -- 1 8 4 2
Vitamins Vitamin A, IU IU 2 -- -- 3 15 8 4
Vitamins Lycopene 1 µg 14 1 -- 20 108 54 27
Vitamins Lutein + zeaxanthin 1 µg 19 1 -- 27 147 73 36
Vitamins Vitamin E (alpha-tocopherol) mg 0.30 -- -- 0.42 2.32 1.16 0.58
Vitamins Vitamin E, added mg 0.00 -- -- 0.00 0.00 0.00 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0 0.0 0.0
Vitamins Vitamin D IU 0 -- -- 0 0 0 0
Vitamins Vitamin K (phylloquinone) µg 0.3 -- -- 0.4 2.3 1.2 0.6
Lipids Fatty acids, total saturated g 0.027 -- -- 0.038 0.208 0.104 0.052
Lipids 4:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 6:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 8:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 10:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 12:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 14:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 16:0 g 0.024 -- -- 0.034 0.185 0.093 0.046
Lipids 18:0 g 0.003 -- -- 0.004 0.023 0.012 0.006
Lipids Fatty acids, total monounsaturated g 0.025 -- -- 0.035 0.193 0.096 0.048
Lipids 16:1 undifferentiated g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 18:1 undifferentiated g 0.025 -- -- 0.035 0.193 0.096 0.048
Lipids 20:1 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids Fatty acids, total polyunsaturated g 0.088 -- -- 0.123 0.679 0.340 0.169
Lipids 18:2 undifferentiated g 0.035 -- -- 0.049 0.270 0.135 0.067
Lipids 18:3 undifferentiated g 0.053 -- -- 0.074 0.409 0.205 0.102
Lipids 18:4 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 20:4 undifferentiated g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 20:5 n-3 (EPA) g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 22:5 n-3 (DPA) g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 22:6 n-3 (DHA) g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0 0 0
Other Alcohol, ethyl g 0.0 -- -- 0.0 0.0 0.0 0.0
Other Caffeine mg 0 -- -- 0 0 0 0
Other Theobromine mg 0 -- -- 0 0 0 0
Flavones Apigenin 3, 4 mg 3.8 4 3.85 5.4 29.7 14.9 7.4
Flavones Luteolin 3, 4 mg 0.0 4 0 0.0 0.0 0.0 0.0
Flavonols Isorhamnetin 5 mg 0.0 3 0 0.0 0.0 0.0 0.0
Flavonols Kaempferol 3, 4, 5 mg 0.3 7 0.32 0.4 2.5 1.2 0.6
Flavonols Myricetin 3, 4 mg 2.1 4 2.13 3.0 16.4 8.2 4.1
Flavonols Quercetin 3, 4, 5 mg 0.0 7 0.05 0.1 0.4 0.2 0.1
Isoflavones Daidzein 6 mg 0.00 1 -- 0.00 0.00 0.00 0.00
Isoflavones Genistein 6 mg 0.00 1 -- 0.00 0.00 0.00 0.00
Isoflavones Total isoflavones 6 mg 0.00 1 -- 0.00 0.00 0.00 0.00
Proanthocyanidin Proanthocyanidin dimers 2 mg 0.0 1 -- 0.0 0.0 0.0 0.0
Proanthocyanidin Proanthocyanidin trimers 2 mg 0.0 1 -- 0.0 0.0 0.0 0.0
Proanthocyanidin Proanthocyanidin 4-6mers 2 mg 0.0 1 -- 0.0 0.0 0.0 0.0
Proanthocyanidin Proanthocyanidin 7-10mers 2 mg 0.0 1 -- 0.0 0.0 0.0 0.0
Proanthocyanidin Proanthocyanidin polymers (>10mers) 2 mg 0.0 1 -- 0.0 0.0 0.0 0.0

Sources of Data

1Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 10j , 2006  Beltsville MD  
2Hellström, Törrönen, A.R., and Matilla, P.H. Proanthocyanidins in common food products of plant origin , 2009 J. Agric. Food Chem. 57   pp.7899-7906
3Hertog, M. G. L., Hollman, P. C. H., and Katan, M. B. Content of potentially anticarcinogenic flavonoids of 28 vegetables and fruits commonly consumed in The Netherlands. , 1992 J. Agric. Food Chem. 40   pp.2379-2383
4Lugasi, A., and Hovari, J. Flavonoid aglycons in foods of plant origin I. Vegetables , 2000 Acta Alimentaria 29   pp.345-352
5Huang, Z., Wang, B., Eaves, D. H., Shikany, J. M., and Pace, R. D. Phenolic compound profile of selected vegetables frequently consumed by African Americans in the southeast United States. , 2007 Food Chemistry 103   pp.1395-1402
6Liggins, J., Bluck, L. J. C., Runswick, C., Atkinson, C., Coward, W. A., and Bingham, S. A. Daidzein and genistein content of vegetables. , 2000 Brit. J. Nutr. 84   pp.717-725