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Portions and preparation · USDA nutrition

Rutabaga calories per cup: 52–110 across all 2 named USDA examples

Across all 2 named USDA examples, a cup contains 52–110 calories. Their listed weights span 140–175 g, so each calorie value is calculated from that example's own gram weight and published calories per 100 g.

Portion calculator

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Choose a source measure or enter the weight you ate.

Preparation and portion

Named measures come from this exact source record.

Estimated for 88 g

55calories

Rutabaga, cooked

Protein
1 g
Carbs
7.9 g
Fat
2.6 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2709980 Full nutrition profile →

Compare all 2 food records, nutrition tables and USDA sources

The 2 exact records in this guide report 26–55 calories in the records' own listed source servings and 37–63 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Rutabaga, begin by separating “Rutabaga, cooked” from “Rutabaga, raw.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing all 2 linked records.

Equal-weight view

How rutabaga records compare at 100 grams

All 2 cited records are shown at the same 100-gram weight. The source servings may differ.

  1. Rutabaga, raw 37 kcal
    37 kcal
  2. Rutabaga, cooked 63 kcal
    63 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 2 named USDA records in view: 2 direct matches. All sit within “Other vegetables and combinations.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first description segment” placed these 2 records together under the exact grouping key “rutabaga.” That rule determines membership before any nutrition result is read.

For Rutabaga, this page can compare 2 named records from FDC 2709980 through FDC 2709804. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

70–88 g before composition

The largest source amount is 1.3× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

26 kcal separates the fixed-weight endpoints

The lower endpoint is “raw”; the higher is “cooked.” This isolates density, not ingredient causation.

Discriminator

131 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “raw” (12 mg) and “cooked” (143 mg).

Observed source examples

Both records, with their own serving weights intact

The cards are ordered by calories in each record's listed serving. Serving weights differ, so use per-100-gram values to compare composition. These selected records do not define a calorie range for every rutabaga.

Important: “Lower” begins with Rutabaga, raw; “higher” ends with Rutabaga, cooked, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every rutabaga meal.

Full comparison

Compare every selected FNDDS record

For Rutabaga, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Rutabaga nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Rutabaga, cooked Direct name match 88 gUSDA reference amount 55 kcal 63 1 g 2.1 g 126 mg FDC 2709980 ↗
Rutabaga, raw Direct name match 70 gUSDA reference amount 26 kcal 37 0.8 g 1.6 g 8 mg FDC 2709804 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 70 to 88 grams—a 18-gram gap before composition enters the comparison. Their own source servings run from 26 calories for “raw” to 55 for “cooked.” At a fixed 100 grams, “raw” is 37 calories and “cooked” is 63—a fixed-weight separation of 26 calories. For Rutabaga, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “cooked” and “raw”. Across the source formulations, the shared backbone includes rutabagas, raw; differentiating rows include oil or table fat, nfs and salt, table. On this Rutabaga page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Rutabaga” cannot resolve the differences between Rutabaga, cooked and Rutabaga, raw. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    Source weight before serving calories

    The source amounts span 70–88 grams. Compare per 100 grams before reading a serving-calorie gap as a composition gap.

  2. 02

    The words that split the family

    Representative record-level distinctions include “cooked” and “raw”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    Shared source rows include rutabagas, raw; rows that vary across the set include oil or table fat, nfs and salt, table. Presence is inspectable evidence, not proof of nutrient causation.

  4. 04

    The unresolved plate

    Even “Rutabaga, cooked” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Rutabaga unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that rutabaga is the right meal family. Then resolve the phrases that actually separate this set—“cooked” and “raw”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Rutabaga source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 2 exact records behind Rutabaga source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Rutabaga, cooked is higher in total fat per 100 g

Rutabaga, cooked reports 2.9 g versus 0.2 g for Rutabaga, raw: a 2.7 g difference when both are normalized to 100 g.

Inspect the underlying evidence

Check the weight before comparing serving totals

Source amounts span 70–88 g

Rutabaga, raw uses USDA source amount (70 g), while Rutabaga, cooked uses USDA source amount (88 g). Use per 100 g for equal-weight composition; use the serving column only when those named source amounts answer your question.

Record identity is part of the estimate

Distinguish “Rutabaga, cooked” from “Rutabaga, raw”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Rutabaga source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

A formulation detail that separates records Oil or table fat, NFS

USDA input 81200100 appears in 1 of 2 context records; its summed listed input weight spans 3–3 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Salt, table

USDA input 2047 appears in 1 of 2 context records; its summed listed input weight spans 0.3–0.3 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Put the observed spread in corpus context Sodium: density and serving context

In this page’s records, sodium runs from 12 mg in Rutabaga, raw to 143 mg in Rutabaga, cooked, all per 100 g.

Follow this evidence path 2 context records in this source topic Other vegetables and combinations

Rutabaga, cooked and Rutabaga, raw belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path Put the observed spread in corpus context Calories: density and serving context

In this page’s records, calories runs from 37 kcal in Rutabaga, raw to 63 kcal in Rutabaga, cooked, all per 100 g.

Follow this evidence path Inspect an exact record Rutabaga, cooked

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2709980 citation for this exact record—not a name-level average.

Follow this evidence path Check another exact record Rutabaga, raw

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2709804 citation for this exact record—not a name-level average.

Follow this evidence path