Although in recent years cultivated varieties of turnip have been bred, it still remains an unfamiliar and rarely cultivated vegetable crop in our country. Much more is grown in European countries and America. As a close relative of turnip and radish, it has many health benefits. Contains many nutrients.
Turnip what is it
Turnip is one of the oldest cultivated vegetables. It has been cultivated for many hundreds of years, both for livestock feed and for human nutrition. The plant, which is very unpretentious to the conditions of cultivation, belongs to the Cruciferous family of the “Turnip” subspecies.
In Latin, the scientific name is Brassica rapa subsp. Rapirera. Better known as forage turnip.
It is similar in appearance to a turnip: it is mainly a creamy white root vegetable with a purple top. There are varieties of a different color. It can be round, cylindrical, oval-flattened. Each variety has a distinct flavor and color.
Previously, it was popular only in European cuisine. But he soon won worldwide accolades. Today, this vegetable is prized for its nutrient-rich composition and versatility.
It grows in the same way as carrots, turnips and other root crops. Forms a tuber in the first year. In the second year – seeds.
Beneficial features
Like other cruciferous vegetables, it is high in nutrients and low in calories. Found in the composition of root crops:
- Proteins;
- Fats;
- Carbohydrates;
- Cellulose;
- Sahara;
- Vitamins: A, complex B (B1, B2, B3, B5, B6, B9), C, E, K;
- Salts of minerals: potassium, calcium, magnesium, manganese, iron, zinc, copper, phosphorus.
The calorie content is 20 kilocalories per 100 grams.
Turnip greens are also edible. In terms of nutrient density, it is one of the best. This index measures the availability of vitamins, minerals, phytonutrients, and calories. It contains only 18 kilocalories per 100 grams. Present:
- Vegetable proteins;
- The minimum amount of fat;
- Carbohydrates;
- Cellulose;
- Sahara.
Is the source:
- Calcium;
- Magnesium;
- Potassium;
- Gland;
- Zinc;
- Phosphorus;
- Vitamin C;
- Folates;
- Vitamin A;
- Vitamin K.
Vitamin K is the main vitamin that regulates blood clotting. The recommended daily intake for women is 120 mcg and for men it is 90 mcg.
In addition, the tops contain more than 250 mg of nitrates for every 100 grams.
It contains such an antioxidant as glucosinolate. Glucoside molecules are well known for their anti-cancer activity.
Potassium helps reduce stress on blood vessels and arteries by lowering blood pressure. This helps prevent problems such as atherosclerosis. It also reduces the risk of heart attacks and strokes.
The presence of calcium and potassium strengthens bones. Calcium supports the production of connective tissue. Including turnips in your diet will reduce joint damage and prevent joint disease.
Ascorbic acid, which is abundant both in the root crop and in the tops, protects the body from free radicals, because refers to antioxidants.
You need vitamin C to maintain a strong immune system. Participates in the synthesis of blood cells.
The vitamin is essential for smokers. As an antioxidant, it helps prevent serious diseases such as pneumonia, emphysema and others.
The complex of B vitamins is involved in the regulation of hormonal and enzymatic processes in the body. Ensures the functioning of the whole organism. A correct metabolism ensures that all nutrients from food are absorbed and utilized.
Turnip contains a lot of fiber or dietary fiber. They improve digestive processes. Promote timely bowel movement, remove toxins. In addition, I prevent constipation, and, consequently, the development of hemorrhoids. Faster gives a feeling of fullness, prevents overeating. Stabilizes normal cholesterol levels.
Antioxidant vitamins such as A, E, C, beta-carotene prevent skin aging. Keep her healthy. A vegetable is useful for hair.
Benefits for the human body
Many people avoid the use of this vegetable crop as a representative of cruciferous plants, which can cause increased gas production. Despite this fact, there is much more benefit in it. The presence of turnips in the diet helps:
- Normalize the work of the digestive system;
- Improve metabolism;
- Prevent constipation;
- Strengthen immunity;
- Prevent lung problems;
- Reduce the risk of cancer;
- Normalize blood pressure;
- Reduce the risk of cardiovascular disease;
- Strengthen bones;
- Lose weight.
Root and leaf juice:
- May help treat kidney stones;
- Strengthens bones;
- Protects against joint diseases: arthritis, osteoporosis and others;
- Used to treat hepatitis, jaundice and tonsillitis;
- Serves as the prevention of cataracts and general vision loss;
- Prevents unpleasant body odor.
Contraindications to use
The use of turnips and its other close relatives, like turnips, should be abandoned by those who suffer from thyroid diseases. It contains compounds that can interfere with the normal functioning of the thyroid gland.
Since it contains nitrates, it can interact with some medicines taken for angina pectoris and other heart diseases.
Cooking applications
Most often, this vegetable is eaten fresh. You can fry, bake, stew. It has a juicy pulp and a pungent taste. From it you can:
- Cook mashed potatoes instead of potatoes;
- Grind for salad making;
- Add to soup;
- Stew in stew;
- Add to the mixed vegetable salad.
How to choose and store
When buying, choose small, but heavy for their size, root vegetables.
Small, has not yet reached the storage phase, has a sweet mild taste. As it grows, it becomes more rigid and sharp. The overgrown has a coarse fibrous structure.
Whenever possible, buy with green tops, which are bright green in color. Greens are also edible.
Store in a cool, dark place. Rinse and clean well before cooking.
Turnip is an interesting and unusual vegetable that makes a good addition to a balanced diet. But we must not forget that it is better to eat a variety of foods. This is the main key to good health.
