The health benefits from eating rutabaga are multiple, as it is low in sodium, fat and cholesterol. Rutabaga is rich in essential vitamins and minerals, including vitamin B-6, thiamine, phosphorous, calcium and potassium, and is also a good source of dietary fiber.
Known everywhere outside the United States as a "swede," the rutabaga is a root vegetable thought to have been developed in 17th century Bohemia as a hybrid of the cabbage and the turnip. The rutabaga is classified as a crucifer and, as such, is naturally high in antioxidants and anti-cancer compounds. The rutabaga's similarly high level of beta-carotene and minerals make it effective at promoting energy as well as bone and nervous system support. Its phosphorous levels also help the body to absorb calcium better and reduce stress.
The largest benefit of rutabaga consumption is perhaps its significant levels of vitamin C, with 1 cup providing over half an adult's recommended daily value. Vitamin C is critical for the body in such processes as iron absorption, collagen formation, cell protection and wound healing. Additionally, it sponsors healthier bones, gums, teeth and blood vessels. Diabetics and those with similar dietary restrictions must consume rutabaga with caution, as the greater portion of rutabaga's calories come from sugars.