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Turnip
Brassica rapa
Low FODMAP
Root Vegetable
Winter Vegetable
Fresh whole turnip with green tops

FODMAP/SIBO Rating

Safe

Serving Size Consideration: One medium turnip, raw or cooked

Safe Serving Size: Up to 1.5 cups of turnip, diced

Active Compounds: Fructans and GOS in minimal amounts

Fermentation Level:
Very Low

Digestive Impact

Why it's problematic: Generally well-tolerated

Specific symptoms: Minimal to no digestive symptoms when consumed in recommended portions

Typical reaction time frame: If any reaction occurs, typically within 4-6 hours of consumption

Individual variation: Most people with IBS can tolerate turnips well

Safe Alternatives

parsnips

Parsnips

rutabaga

Rutabaga

carrots

Carrots

Substitution ratio: 1:1 replacement in recipes

Processing Effects

Cooking reduces any minimal FODMAPs present

Freezing does not significantly affect FODMAP content

Stacking Considerations

Avoid combining with:

  • jerusalem artichokes
  • asparagus
  • brussels sprouts
  • cabbage

Safe complementary foods: Can be safely combined with most low FODMAP vegetables and proteins

Reintroduction Guidelines
  1. Start with small portion (30g) of cooked turnip
  2. If well tolerated, increase to standard serving size (75g)
  3. Can gradually increase portion size if no symptoms occur

Signs of success: No digestive discomfort after consuming standard serving size

Hidden Sources

Common products containing garlic:

  • Mixed vegetable soups
  • Root vegetable medley
  • Winter vegetable dishes

Alternative names: White turnip, Purple top turnip, Baby turnip

Individual Variables

Factors affecting tolerance:

  • Overall fiber tolerance
  • Cooking method
  • Individual digestive sensitivity
  • Portion size

Tip: Start with well-cooked turnips in small portions to test tolerance