Turnip is the root of the plant with the same name. It belongs to the same botanical genus as cabbages and it is eaten as a vegetable. The roots of the different varieties have different size, shape and colour. The ‘flesh’ is white and covered with a thin yellow or white skin, sometimes green or purple. It has a round, flat-top or cylindrical shape.

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Turnip is chiefly cultivated for its bulbous root although the leaves are also eaten as green vegetables. This root has scarce nutritional properties, 6% of glucids and not even 1% of protein matter.

Turnips have a scarce nutritious value. They contain very few proteins, carbohydrates and fats. For that reason it is consumed in slimming diets.

However, it is extremely rich in minerals and vitamins. It provides with a significant amount of vitamin C and folic acid. Among the minerals found in this vegetable stands out its content in potassium (238-318 mg for each 100 g of fresh produce), and in a smaller amount, calcium, phosphorus, iodine and sodium.


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