Swede

About

The swede (from Swedish turnip), rutabaga, turnip, yellow turnip, or neep (Brassica napobrassica, or Brassica napus var. napobrassica, or Brassica napus subsp. rapifera) is a root vegetable that originated as a cross between the cabbage and the turnip. The roots are prepared for human food in a variety of ways, and the leaves can be eaten as a leaf vegetable. The roots and tops are also used as winter feed for livestock, when they may be fed directly, or by allowing the animals to forage the plants in the field.

Aroma profile

Derived from this ingredient’s flavor compounds

0×55

1×19

2×14

minty×5

3×4

mint×4

sweet×4

fresh×3

Taste profile

Derived from this ingredient's compounds · measured taste classes (FART / ChemTastes)

bittersweetnon_sweetnon_bitter

Flavor compounds

60 compounds identified — FoodAtlas / FooDB verified

(2e)-octenoyl-coa (24e)-3α,7α,12α-trihydroxy-5β-cholest-24-enoyl-coa (22α)-hydroxy-sitosterol (+)-cis-abscisic aldehyde (24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa (22α)-hydroxy-campest-4-en-3-one (+)-neomenthol (-)-vestitol (4s)-4-hydroxy-2,3,4,5-tetrahydro-(2s)-dipicolinate (5z)-(15s)-11-α-hydroxy-9,15-dioxoprosta-13-enoate (-)-maackiain (24r,25r)-3α,7α,24-trihydroxy-5β-cholestanoyl coa

Best pairings

Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.

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