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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When kept at a constant freezing temperature, it can last 8 to 12 months without significant quality loss.
No, it is best to add frozen turnips directly to boiling water, soups, or stews to prevent them from becoming too mushy.
Because it is boiled and frozen, the texture is soft. It is better suited for warm dishes or mashes rather than crisp salads.
Yes, since it is 'salted,' it contains significantly more sodium than fresh turnips. Rinse under cold water if you need to reduce salt levels.
Frozen boiled rutabaga or frozen daikon radish are the closest substitutes in terms of flavor and texture.
Look for heavy ice crystallization (freezer burn), a shriveled appearance, or any off-odors once thawed.
While it retains most minerals and fiber, some water-soluble vitamins like Vitamin C and B-vitamins are reduced during the boiling and freezing process.
Yes, frozen boiled turnips are excellent for mashing as they are already softened from the boiling process.
frozen boiled salted turnip is a versatile ingredient found in cuisines around the world. With 28 calories per 100g and 0.7 grams of protein, it's a nutritious addition to many dishes.
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