Autumn turnip
| Autumn turnip | ||||||||||||
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Globular autumn beet ( Brassica rapa subsp. Rapa subvar. Esculenta ) |
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| Systematics | ||||||||||||
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| Scientific name | ||||||||||||
| Brassica rapa subsp. rapa subvar. esculenta | ||||||||||||
The turnip or white turnip (also Krautrübe , Ackerrübe , turnip , turnips or Räben called) is a turnip that the turnip and the Bavarian turnip is related. It is harvested in the autumn months of October and November.
description
The autumn beet is available as a spherical and an elongated variety. The sunlit parts of the beet turn purple. Depending on the type of cultivation, the beet is completely white after harvest or it has a white-purple color. Spherical varieties consist almost entirely of the hypocotyl of the plant in contrast to elongated ones , where part of the stem axis becomes a turnip. This makes the spherical varieties more tasty; the elongated ones, on the other hand, have a tart taste.
| In addition to 90 g of water, 100 g of beetroot contain on average: | |||||
| Calorific value | protein | carbohydrates | fat | Fiber | |
| 100 kJ (24 kcal ) | 1 g | 5 g | traces | 3.5 g | |
| 100 g of beetroot contain an average of minerals and vitamins: | |||||||||||||
| sodium | potassium | Calcium | magnesium | phosphorus | iron | zinc | β-carotene | Vitamin E. | Vitamin B1 | Vitamin B2 | Vitamin B6 | Folic acid | vitamin C |
| 60 mg | 270 mg | 45 mg | 15 mg | 35 mg | 0.4 mg | 0.2 mg | 70 µg | 0.1 mg | 0.04 mg | 0.05 mg | 0.43 mg | 20 µg | 20 mg |
Cultural meaning
In the Middle Ages it was considered the main ingredient in food and was later almost completely supplanted by the potato . Today it is seldom grown. In Switzerland, it is mainly in the cantons of Zurich and Aargau grown mainly for Räbenlichter -Brauch in Switzerland, but also for the production of sour beets . In the Austrian Tyrol they distill a spirit, the Krautinger .
Autumn turnips
Autumn turnips as turnips
literature
- Fritz Keller, Jürg Lüthi, Kurt Röthlisberger: Vegetables. Agricultural teaching material center, Zollikofen 1996, ISBN 3-906679-52-7 .
Individual evidence
- ↑ Andrea Heistinger: The cabbage . A regional specialty. In: Lifestyle South Tyrol. Wine. Eat. Culture. Bolzano 2004. [1] ( Page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. .
- ↑ Fritz Keller, Jürg Lüthi, Kurt Röthlisberger: Vegetables. Agricultural teaching material center, Zollikofen 1996, ISBN 3-906679-52-7 .
- ↑ a b Helmut Heseker, Beate Hesker: The nutritional table . 2nd, completely revised edition. Neuer Umschau Buchverlag, Neustadt a. d. Weinstrasse 2012, p. 46.
- ↑ Agricultural Information Service: Archived copy ( memento of the original from September 22, 2013 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. .
