Disdained by many and present in stews of humble origin, turnip consumption has greatly declined in northern European countries, where it had been the most popular vegetable. In these countries the turnip has been displaced by the potato, although the turnip is rich in antioxidants, vitamins, minerals and has a low caloric intake. For this reason, the WHO (World Health Organization) recommends its consumption.
The turnip is a root of the cruciferous family and there are many different varieties, about 3,000: among them the daikon turnip, the stanis turnip or the teltow stand out. The best time to consume them is in the autumn months, although currently they are found throughout the year.
Turnip leaves can be consumed raw, in a salad, or cooked with potatoes or in an omelette. The root can be consumed grated in salads, as if they were radishes, or cooked with rice or legumes. And added in the preparation of broths, they provide an extra dose of minerals.
If we want to preserve the turnip at home, we can store it in the refrigerator in a bag with holes for a couple of weeks. We can also freeze it, but for this it is recommended to blanch it for a couple of minutes beforehand.
– Calories: 28
– Carbohydrates: 6 g
– Proteins: 0.9 g
– Total fat: 0.1g
– Vitamin C: 21 mg
Turnip leaves, also called turnip greens, contain 190 mg of calcium (per 100 g), it is the vegetable richest in this mineral. In addition, turnips also provide us with a lot of fiber, vitamin A, vitamin C, folates and iron.
They help control weight
Their low caloric value means that turnips can be included in weight control diets. Furthermore, due to the presence of fiber, they provide a feeling of satiety after consumption and improve intestinal transit.
Regulate intestinal function
Its high fiber content favors the functioning of intestinal transit. Fiber prevents or improves constipation, contributes to reducing blood cholesterol levels and good glycemic control in people who have diabetes.
