Calories in Rutabaga, peeled

What makes rutabaga so powerful?

The rutabaga is not simply a large turnip but a distinct hybrid species, a natural cross between a cabbage and a turnip that first appeared in Europe during the 17th century. Botanically known as Brassica napus, it is an allotetraploid, meaning it contains the complete chromosome sets of both parent species, which accounts for its larger size and vigorous growth. The vegetable's characteristic earthy, slightly bitter flavor comes from glucosinolates, sulfur-containing compounds that break down into isothiocyanates and goitrin when the plant's cells are damaged by chewing or cooking. These same compounds are responsible for the sharp taste of mustard and horseradish. In the United Kingdom and many Commonwealth nations, the vegetable is called a 'swede,' a nod to its Swedish origins. During World War II, rutabagas became a vital survival crop in occupied and war-torn Europe, as they thrived in poor soil and cold climates where other crops failed. Because it was often the only available food during harsh winters, many older Europeans developed a lasting aversion to it, associating the root with wartime hardship despite its excellent nutritional profile and culinary versatility.