Nutritional properties of TurnipEnergy : 28.00 Kcal / 100g
Category : Vegetables
Group : Root and Tuber Vegetables
Composition And Nutritional Value :Turnips are a low-calorie root vegetable that provides a good source of dietary fiber, Vitamin C, and several B vitamins, including folate. They also contain important minerals like potassium, calcium, and magnesium. Turnips are rich in antioxidants, which contribute to their anti-inflammatory properties and overall health benefits. The edible greens of the turnip are also nutrient-dense, offering additional fiber, Vitamin K, and various phytonutrients.
Health Benefits : Turnips offer several health benefits, including supporting heart health due to their high potassium content, which helps regulate blood pressure. The fiber in turnips promotes digestion and can aid in weight management by enhancing satiety. The antioxidants in turnips help reduce inflammation in the body and may play a role in preventing chronic diseases like cancer and heart disease. The high Vitamin C content supports immune function and skin health.
Culinary Uses : Turnips can be used in a variety of savory dishes. They can be roasted, boiled, mashed, or added to soups, stews, and casseroles. Turnip greens are also commonly cooked and served as a side dish. Turnips can be sliced thinly and used in salads, or even pickled for a tangy addition to meals. Their slightly peppery flavor makes them an excellent addition to root vegetable medleys and other hearty dishes.
Types : Turnips come in different varieties, with the most common being white turnips with a purple top. There are also yellow turnips, which are sweeter and milder in flavor, and larger varieties like the Japanese turnip, which is often sweeter and more tender. The size and flavor of turnips can vary depending on their variety and how they are grown, with some offering a more robust, spicy flavor while others are milder.
Shopping And Storage Tips : When shopping for turnips, look for firm, smooth roots with no cracks or soft spots. The greens should be fresh, bright, and free of wilting or yellowing. Turnips should be stored in a cool, dark, and well-ventilated place, such as a refrigerator's vegetable drawer. Turnips can last for up to two weeks when properly stored, while turnip greens should be used within a few days for optimal freshness. Turnips can also be frozen after blanching for longer storage.
What can you make with Turnip?
No foods found using this raw ingredient.
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