rutabaga
Vegetables
Trigger checker for rutabaga
See rutabaga rated across every trigger — FODMAP, histamine, salicylate, oxalate, tyramine and more — plus diet compatibility, all in one quick ingredient profile.
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Serving size, prep, and portion notes for rutabaga
Rutabaga, sold as swede in Britain and Ireland, is a cross between turnip and cabbage, and it behaves like a brassica root rather than a starchy one. Across the food chemistry triggers it is quiet: no histamine, no gluten, no lactose, no nightshade, low nickel, mild oxalate and low salicylate, which is where it parts company with the turnip it is half descended from. Nothing on the panel is flagged high, so the useful cautions are all about how swede reaches the table: a paraffin wax coating on supermarket roots, a heavy raw brassica load if you shred it into slaw or juice it, and a mash that is usually as much butter and cream as vegetable.
Watch for
Oxalate grades mild for the peeled root, around 30 mg per 100 g, so swede stays on the plate when you are cutting oxalate. The heavy published figures belong to brassica leaves rather than roots, and boiling in plenty of water and draining lowers soluble oxalate further if you are being strict / Supermarket swedes are usually dipped in food grade paraffin wax so they do not dry out on the shelf. Peel deep enough to take the wax off completely and do not roast them in their skins the way you would a potato / A brassica, so it carries glucosinolates, the goitrogenic compounds of the cabbage family. This only becomes relevant in large raw amounts such as juice or daily slaw, and mainly if your iodine intake is low. Cooking reduces them / Moderate on total FODMAPs by portion. Swede is a common potato substitute in low FODMAP mash, but a big serving of any brassica still gives the gut something to ferment / The mash is rarely just the root. Swede is traditionally mashed with butter, cream and nutmeg or served under a roast, so log the dairy on its own line before you blame the vegetable
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FAQ
What does the FODMAP rating mean for rutabaga?
Medium FODMAP: portion size matters more than the ingredient itself.
Is rutabaga generally well tolerated?
FODMAPs (Low) and Oxalates (Low) Start with those if you react.
What should I check next?
Compare within the Vegetables group.