Turnips, frozen, cooked, boiled, drained, without salt

Plant foods · Vegetables · All vegetables

g
Macronutrients 77 / 100 How is this scored?

Composition

Energy

Protein 1.5 g · 6 kcal/100g
Fat 0.2 g · 2 kcal/100g
Carbs 4.4 g · 17 kcal/100g
Fiber 2.0 g
Water 94 g
Total energy 23 kcal

Energy is predominantly from carbs (68%); EFSA recommends 45–60% for a balanced diet

Fat quality 66 / 100 How is this scored?
Total fat
0.2g
Saturated
0.0g
Monounsat.
0.0g
Polyunsat.
0.1g
Omega-6
0.03g

Saturated fat is 1.0% of energy, within the WHO limit of 10%.

Protein quality 63 / 100 How is this scored?
Histidine 100%
Isoleucine 100%
Leucine 63%
Lysine 89%
Methionine + Cysteine 83%
Phenylalanine + Tyrosine 91%
Threonine 100%
Tryptophan 100%
Valine 86%

Limiting amino acid is Leucine (63% of FAO reference). Combining with complementary protein sources raises the overall score.

Micronutrients 16 / 100 How is this scored?

Vitamins

Vitamin A 0 µg
Vitamin C 3.9 mg
Vitamin D 0.0 µg
Vitamin E 0.0 mg
Vitamin K 0 µg
Thiamin (B1) 0.04 mg
Riboflavin (B2) 0.03 mg
Niacin (B3) 0.6 mg
Pantothenic (B5) 0.1 mg
Vitamin B6 0.07 mg
Folate (B9) 8 µg
Vitamin B12 0.00 µg

Minerals

Calcium 32 mg
Iron 1.0 mg
Magnesium 14 mg
Phosphorus 26 mg
Potassium 182 mg
Sodium 36 mg
Zinc 0.2 mg
Copper 0.06 mg
Manganese 0.10 mg
Selenium 0.6 µg

Provides modest amounts of tracked micronutrients. Best is Potassium at 9% of EU NRV per 100 g.