The root vegetable swede, a member of the cabbage family, is also known as the yellow turnip, Swedish turnip, Russian turnip, rutabaga or neeps. Swedes resemble turnips and are purple-green on the outside and yellow-orange on the inside.
Though they are eaten raw in salads, swedes are also cooked similarly to other root vegetables. Like potatoes, swedes are sometimes peeled, cut into hunks and boiled, roasted or steamed. They tend to fall apart if overcooked.
The best swedes have smooth, clear skins. The smaller the vegetable, the sweeter and more tender it is. Swedes stay fresh in a brown paper bag in the refrigerator for up to one week.Learn More
The main difference between a swede and a turnip is the appearance of the vegetable. Turnips are white-fleshed, and swedes are yellow-fleshed. Swedes are slightly larger, rounder and firmer than turnips, and their leaves are smoother. The University of Illinois Extension states that swedes are a cross between cabbage and turnip. Swedes are called rutabagas in America, as stated by BBC Good Food.Full Answer >
As a member of the cabbage family, bok choy is high in nutrients such as vitamin C and beta carotene, which is converted to vitamin A in the body. It's also rich in other nutrients that other cruciferous vegetables lack, such as omega-3 fatty acids. These fatty acids help support cardiovascular health by regulating the levels of LDL and HDL cholesterol.Full Answer >
Cruciferous vegetables are those vegetables in the cabbage family including broccoli, cauliflower, Brussels sprouts, kale, cabbage and bok choy. Cruciferous vegetables contain fiber and important phytochemicals, vitamins and minerals.Full Answer >
From a scientific point of view, a tomato is a fruit, but it is treated as a vegetable in cooking. Biologically, tomatoes develop similarly to many fruits, but cooks use them like vegetables in dishes that are not sweet.Full Answer >