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. Skin color of turnip varies from white to yellow, purple, red and occasionally green. The scientific classification for the plant is either Brassica rapa or Brassica campestris.
Turnip grows well in territories in cold environments and may be stored for months after harvest. The leaves are usually light green, thin and sparsely downy. The turnip plant has a white-fleshed edible part, and the large sphered root develops underneath the flowering stems and leaf petioles.
Turnip can be planted in the late spring or early fall to avoid the summer heat, which causes the plant to bolt, rather than produce a root. They generally take around two months to grow and can handle a frost exceedingly well. A biennial is one that produces an excess of energy one year so that the following spring, it can put energy into flowering early.
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.
Several studies confirm the relationship between an increase in the consumption of cruciferous vegetables and a decrease in the onset of cancer, including breast, lung, prostate, pancreas, and colon.
It was found that the inclusion in the diet of at least one serving of cruciferous vegetables per week reduced the risk of cancer of the oral cavity and pharynx, oesophagus, intestines, breast and kidneys.
Turnips are normally grown for their fleshy, succulent and tender roots. The roots are consumed fresh in salads, processed into pickles and cooked as a vegetable. Sometimes, turnip leaves are also cooked as a potherb or stir-fried. Roots are sometimes sun dried and stored for later use.
Vegetable turnip root
