Rutabagas are rich in vitamin C and provide potassium, manganese, fiber, thiamin, vitamin B6, calcium, magnesium and phosphorus. Like other cruciferous vegetables, rutabagas are high in antioxidants.
Rutabagas are low in carbohydrates, protein and fat and contain no cholesterol. One cup of rutabaga provides 53 percent of the recommended daily value of vitamin C. Rutabagas have a relatively high iron content, with about 53 milligrams of iron in each 100-gram serving. The yellow flesh of rutabagas indicates they have a moderate amount of vitamin A, an antioxidant vitamin.
The rutabaga, or swede, is a root vegetable that closely resembles the turnip. It is a member of the cabbage family.