One cup of cooked rutabaga delivers more than half the recommended daily dose of vitamin C along with a significant amount of vitamin A. Rutabagas are a good source of potassium, manganese, magnesium, thiamin and vitamin B6. Rutabagas are also a good source of phosphorus and calcium.
A serving of cooked rutabaga delivers a small amount of protein and a moderate amount of dietary fiber. Rutabagas are virtually fat-free and contain no cholesterol. Rutabagas are not a good source of iron, but they offer more iron than most other vegetables.
Rutabagas are cruciferous root vegetables and are known as “swedes” elsewhere in the world. Rutabagas can be boiled, steamed, sautéed, roasted, or added to soups and stews. Rutabagas are thought to have originated as a cross between turnips and wild cabbages..