Turnips are root vegetables native to Northern Europe and a member of the Brassicaceae family.
Turnips flourish in cold climates and can grow up to two feet high, with long and slender hairy leaves.
Young turnips are havested early and are typically favourited for their mildly sweet taste and slight earthy taste. The vegetable is typically white at the bottom with a light purple splash around the top of the vegetable.
The whole of the turnip can be eaten which includes the nutritious green tops as they contain more vitamins, minerals, and antioxidants than the roots!
- Rich in vitamins A and C and the antioxidant beta-carotene which work together to maintain healthy vision, regulate the flow of blood around the body and to prevent the formation of harmful free radicals as well as provide antiviral and antifungal properties. (1)
- High in fibre which permits digestive ease and the increase of bile which breaks down cholesterol build up in the liver. (2)
- A good source of B-vitamins which helps the body metabolise carbohydrates, carbohydrates and fats. (3)
- Contains good levels of vitamin K which is beneficial in preventing cancer and increasing bone strength to reduce the risk of osteoporosis. (4)
- A balanced source of vitamin K, potassium, phosphorous, iron and calcium (particularly in the green tops of turnips) which combine to reduce blood pressure levels, increase bone strength and limit neuron damage. (5) (6)
Turnip Nutrition Facts
Serving Size: 100 grams, raw
|Calories from Fat||1|
|Total Fat||0 g||0%|
|Saturated Fat||0 g||0 g|
|Total Carbohydrates||6 g||2%|
|Dietary Fibre||2 g||7%|
|Vitamin A 1%||Vitamin C||2%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie intake.
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