Turnip vegetable

The scientific classification for the plant is either Brassica rapa or Brassica campestris. The word turnip is a compound of tur- as in turned/rounded on a lathe and neep, derived from Latin napus, the word for the plant.

A turnip is larger than a radish and is a well-known food source for both the root and greens. Turnips come in all shapes, sizes, and colors.

Turnips are high in vitamin C and fiber, have beta-carotene, vitamin E, and folate, and are a very good source of potassium. 100 grams of turnip roots provides 2-grams dietary fiber, 0.1-gram fat, 6.7 grams carbohydrate, 0.6 gram protein, 1.1 milligrams riboflavin, 0.4 milligram thiamine, 0.08 milligram Vit. B6, 16 milligrams Vit. C, 20 micrograms folate, 50 milligrams calcium, phosphorous and iron, 8 milligrams magnesium, 280 milligrams potassium and 18 milligrams sodium.

The root of the turnip is where the Vitamin C, potassium, and fiber are found. The greens have vitamins A and K in addition to the Vitamin C, folate, and beta-carotene, lutein, and zeaxanthin, which are common antioxidants. Lutein and zeaxinthin have “shown promise in helping combat the eye conditions of macular degeneration and cataracts”.

A bitter taste, particular sulphurous aroma and pungent flavor are the characteristics of turnips. Likewise, numerous secondary metabolites such as phenolic acid in turnip tops and glucosinolates in turnip greens have been significantly correlating with the flavor and texture. The amount and pattern of the glucosinolates and volatiles in Brassica plants vary according to the plant species, cultivar and vegetable part, as well as to the developmental stage of the plant.

Turnip grows best in a well-drained moderately deep loam, fertile and slightly acid soil. For good root growth, turnip needs a loose, well-aerated soil having a pH range of 5.5-7.0. Turnip does not grow well in soils that have a high clay texture.
Turnip vegetable