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Fermented, low calorie, source of vitamin C
In season: Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Turnip juice (200 g) has 36 calories. That works out to 18 calories per 100 g. It contains 7 g of carbs, 1.2 g of protein, 0.2 g of fat and 1.4 g of fiber. Its 16 mg of Vitamin C covers 18% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Turnip juice, known in Turkey as şalgam suyu, is a traditional fermented drink associated especially with Adana. Despite the English name, it is generally made with black carrots as well as turnip, water and salt; fermentation gives it its deep burgundy colour and slightly cloudy appearance.
Served cold, it tastes tangy, savoury and distinctly salty, and is a familiar partner for kebabs and other grilled foods in Turkey. It is low in calories and provides vitamin C. The spicy version has extra heat, while the milder one suits a wider range of meals; give the glass a gentle stir if the fine sediment has settled.
Selected: 100 g
18
KCAL / 100G
Carbs
3.5g
· 1% DV
Protein
0.6g
· 1% DV
Fat
0.1g
· 0% DV
Fiber
0.7g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 81% · Protein 14% · Fat 5%
Vitamins
Vitamin C
8mg · 9% DV
B6
0.05mg · 3% DV
B1
0.02mg · 2% DV
B2
0.03mg · 2% DV
Minerals
Sodium
210mg · 9% DV
Potassium ⭐
120mg · 4% DV
Calcium
32mg · 3% DV
Phosphorus
20mg · 3% DV
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 18 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.02g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.03g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Turnip juice, the Turkish fermented drink called şalgam suyu, is usually made with black carrots, turnip, water and salt. Traditional recipes may also use bulgur flour and sourdough to start fermentation, so ingredients and flavour vary between makers.
Turkish turnip juice tastes tangy, salty and savoury, with an earthy note from the black carrots. Some versions are noticeably hot from added chilli, while mild versions keep the sour, briny flavour without the burn.
Traditional turnip juice is made by fermenting black carrots and turnip in salted water, often with bulgur flour and sourdough as a starter. The mixture is left to ferment before the liquid is strained and served; homemade batches need clean equipment and careful handling.
Turnip juice is a classic accompaniment to Adana kebab because its sharp, salty acidity contrasts with the kebab’s rich, spicy meat. It is also commonly served alongside other kebabs and grilled foods in southern Turkey.
Turnip juice is fermented, but fermentation alone does not guarantee that a serving contains live probiotic cultures. Some products may be heat-treated, and processing and storage can affect live microbes, so it should not be treated as a proven probiotic supplement.
Turkish turnip juice is a non-alcoholic beverage, not an alcoholic drink. Fermentation can produce trace amounts of alcohol, however, so anyone who must avoid alcohol completely should ask a healthcare professional about fermented drinks.
Yes, the fine sediment in turnip juice is generally made up of natural vegetable and fermentation particles. It is normal in a cloudy, fermented drink; gently swirl the bottle if you want it mixed through, or let it settle before pouring.
Keep turnip juice refrigerated after opening and close the bottle tightly between servings. Pour it with a clean glass rather than drinking from the bottle, and discard it if its smell, taste or appearance changes noticeably.
Turnip juice can be quite salty because salt is used in fermentation. If you are limiting sodium or have high blood pressure or kidney disease, keep portions modest and ask your doctor or dietitian what amount suits you.
Turnip juice is not a proven hangover remedy. Its salty, tangy flavour may be appealing after a night out, but it does not speed alcohol clearance; drinking water and allowing time are more useful for rehydration and recovery.
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Nutrition data compiled from USDA FoodData Central and scientific sources.