Sale SWEDE Small Size Each  Ohakune Grown zoom
Price: $1.20 $0.90
Ex Tax: $0.78
Product Code: VSwedeONE
Availability: In Stock
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Sweet nourishing vegetable when mashed with butter, roasted or added to stews & soups.

Swedes make a great addition to any winter meal

Usually cooked, try swedes raw (especially for kids... slice into cubes/strips) or shredded/grated raw into a salad... yummy!

Swedes have a delicate & sweet flavour, great texture & are very versatile.

As swede cooks, its colour deepens to an orange/yellow

Helps Blood & Respiratory Systems.

Direct from our favourite Ohakune swede grower.

Swedes belong to the same family as turnips & cabbages. 

Refrigerate in plastic bags.

An average Swede, around 100 grams, adds just 100kJ to your meal & provides 2.8 grams of fibre.

Swede is a hybrid between a turnip & a type of cabbage which was developed in Sweden in the 17th century

Swedes are sweeter & drier than turnips & are purple-green at the top, cream at the bottom & yellowish inside

Swedes partner with nutmeg, parsley, coriander & black pepper

Mashed swede keeps & reheats very well, even after being stored in the fridge for a day or two 

 

Swede and Lemon Recipe

 

 

Nutrition Information
Serving size:  ½ cup, chopped - 75g
  Average
Quantity
per serving 
% Daily
intake per
serve 
Average
Quantity
per 100g 
 
Energy (kJ/Cal) 77/18 0.9% 103/25  
Protein (g) 0.7 1% 0.9  
Fat, total (g) 0.08 0.1% 0.1  
 - saturated (g) trace 0%  trace  
Carbohydrate (g) 2.8 1% 3.7  
 - sugars (g) 2.6 3% 3.5  
Dietary fibre (g) 2.1 7% 2.8 Contains dietary fibre
Sodium (mg) 9 0.4% 12  
Vitamin C (mg) 12.8 32% RDI* 17.0 A good source of vitamin C
Niacin (mg) 0.75 8% RDI* 1  
Vitamin B6 (mg) 0.09 6% RDI* 0.12  
Folate (µg) 11.3 6% RDI* 15  
Iron (mg) 0.3 3% RDI* 0.4  

Percentage Daily Intakes are based on an average adult diet of 8700 kJ 
Your daily Intakes may be higher or lower depending on your energy needs. 
*Recommended Dietary Intake (Average Adult)

Source: The Concise New Zealand Food Composition Tables, 10th Edition, Plant & Food Research - 2014

 

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