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Turnip: what it is, what it looks like, where it grows - growing and using forage turnips

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Turnip is a root vegetable, belongs to the cabbage family. It has an elongated and flattened shape, it has white flesh, the skin at the top can be purple, and over time it becomes white or beige. The taste of the plant resembles a turnip, most often they are fed cattle, but some selectors can display a special variety of turnip for salads. Turnips contain a lot of vitamins, organic acids, flavonoids, carbohydrates, proteins, essential oils, and stearin. The seeds are rich in fatty oil, it consists of linolenic and linoleic acid. Turnip has a specific taste and smell, due to the fact that it contains mustard oil.

Turnip Description

This is one of the varieties of turnips, it has a peculiar appearance - oblong or round in shape, its flesh is rather juicy, it is covered with a skin of white-lilac color. Turnips, which have a thin peel, are rarely found, they may have white or yellow color, but most often they are purple. The plant was first known in the South of Europe and Afghanistan, now it is widely used on all continents.

Useful properties of turnip

The plant has a lot of useful chemicals, because it is valuable in the diet. The fruits are rich in selenium, copper, manganese, iron, zinc, phosphorus, calcium, potassium. Despite the fact that the plant contains many nutrients, turnip is a low-calorie product that nourishes the body with necessary vitamins and minerals.

It is advised to use it as a multivitamin, tonic, appetite-enhancing agent. It is good to use it fresh when constipated. It is useful because it contains volatile, mustard oil, because it has a bactericidal effect.

In folk medicine, the plant is one of the best diuretic, anthelmintic, sedative, antitussive drugs. Folk healers recommend its use for the treatment of acute laryngitis, asthma, gout, pain in the teeth. Herbalists are advised to drink the juice from the plant, if the gums bleed badly, to treat scurvy. This is one of the best soothing, diuretic and laxatives.

Also, the plant is included in low-calorie diets, they are very important for those who have problems with excess weight, suffer from diabetes. Turnip is an effective antiseptic, anti-inflammatory, analgesic agent. With the help of it it is possible to cure intestinal diseases, it also copes well with salt deposits, polyneuritis.

Turnip application

Fresh juice of the plant will help get rid of kidney stones, it is a reliable remedy for cough, with the help of it you can relieve pain and calm the nervous system. It improves heart function, cures articular diseases.

A decoction based on turnip is advised to drink with bronchitis and asthma, with its help you can improve sleep, calm the heartbeat, this is one of the best laxatives.

The plant is popular in cooking, using it to prepare side dishes, add to cutlets, salads, pork, lamb, it can also be baked and stewed. It is very important before you use it to pour boiling water, so you can get rid of bitterness.

Turnip root is one of the best antiseptic, diuretic, anti-inflammatory drugs, with the help of it can cure infectious diseases, protect the body from inflammation.

Juice is a reliable sedative, with the help of it you can improve the functioning of the nervous systems.

Phytoncides and mustard oils, which are contained in turnips, have a bactericidal effect on the human body.

Vegetable plants is very useful for those who suffer from diabetes and have problems with excess weight.

With the help of fresh juice from turnips, you can eliminate the pain, because it is recommended to use it for rheumatism.

Due to the fact that turnip has a diuretic effect, it can be used to remove stones from the bladder.

Turnip vegetable strengthens the walls of blood vessels and the heart, strengthens the immune system. Root vegetables in boiled form should be applied as a compress to the sore area for gout, you can also use a decoction of turnips, it is recommended to add to the bath.

Folk healers with scurvy and, if the gums bleed, are advised to drink fresh turnip juice, this is one of the best laxatives. An antiseptic is a turnip decoction, because they need to gargle with stomatitis, gingivitis, sore throat, in case the gums are inflamed.

Turnips are ground in gruel and with its help relieve symptoms of arthrosis and arthritis.

Turnip based treatment recipes

With the help of decoction of the plant, you can get rid of diseases of the respiratory system, heal the kidney system, the intestines, strengthen the body. To cook it, you need a glass of boiling water, two tablespoons of turnip and add honey.

Pre-root need to chop, steam it in boiling water, honey improves the taste.

For severe gout pain, poultices from boiled turnips are recommended. Ointment prepared from turnips will help to cure frostbite. To prepare it, you will need goose fat, grated turnips. Turnips should first be finely chopped, add goose fat, mix everything and put on the affected place, put polyethylene on top and wrap in a warm blanket.

Contraindications turnip

Plants should not be consumed in cases where a person has acute inflammation in the digestive system, because there may be a side effect of severe gas formation, bloating and severe pain. You can not get involved in this plant fresh, it is best to use it boiled or stewed.

You can not eat turnips to those who have hypothyroidism and other disorders in the thyroid gland. Medical scientists have proven that turnips can reduce the production of hormones that contain iodine. Also, there is often an allergic reaction, which can manifest as a rash, so you need to immediately check how your body perceives the plant.

Turnip - what is this plant

Turnip belongs to the Cruciferous or Cabbage family. This is a close relative of the turnip. Usually it is grown for livestock feed, but in addition to feed varieties, there are also tasty edible varieties. Today, it’s mostly rural people who keep livestock about what turnips are.

In ancient times, turnips were one of the main foods. It was cultivated by the Scandinavian tribes from the Bronze Age. The root crop was popular in Egypt, Greece, Rome, where its nutritional value was equal to bread.

Only with the advent of potatoes, interest in turnips began to gradually disappear, and the nutritious root crop began to be used primarily for livestock feed.

How it looks and where grows fodder turnips

Turnip is a two-year plant. In the 1st year, rounded or oblong roots of various colors grow - purple, yellowish, almost white. Size - from small as a radish, to huge - with a ten-liter bucket. Turnip seeds ripen in elongated pods, yellow flowers. Leaves of forage varieties are pubescent, and the salad leaves are smooth.

This vegetable is also called feed turnip.

Most of the fields with this culture today are in Germany. Root crops are also grown in our country, where the most popular varieties are turnips Ostersundom and Nabo.

The benefits of turnip for the human body

Turnip is good for health thanks to the content of essential oils, organic acids and flavonoids. This juicy root crop is 90% water, and therefore it is low calorie - 100 g of the product is about 20 kcal. It also contains a lot of vitamin C, calcium and vitamin A.

  • Eating turnip in food improves the composition of the blood - the level of sugar and “harmful” cholesterol decreases, hemoglobin increases.
  • The potassium compounds that are part of the plant normalize the water-salt balance in the body, contribute to the removal of excess fluid, strengthen the walls of blood vessels.
  • Root crop has a beneficial effect on the condition of the heart, bones, urinary system.

Features of growing a turnip

Growing turnip fodder is as easy as radish and radish.

  • It grows well in sod-podzolic sandy and loamy soil.
  • It is better to plant it on a plot where plants from the Cabbage family did not grow.
  • Fodder turnips need a loose soil with good drainage, containing essential nutrients.
  • Does not like turnips strong drying of the soil in the sandy ground, which does not hold moisture, roots grow hard, unsuitable for food.

Before planting, seeds can be dipped for 20 minutes in hot water (with temperatures up to 50 ° C), and then for 3 minutes in cold water. Then they need to be dried and mixed with sand or ash.

Do not make before planting manure - roots will grow branched, ugly shape.

For the first time, fodder turnips are sown in spring - in late April - early May. Once again, it can be sown at the end of June - beginning of July to obtain seeds and winter storage. Summer sowing is done 80 days before the onset of sustained frosts.

  • Seeds are buried at a depth of about 2 cm.
  • After sowing, the plot is rolled and mulched with peat.
  • Water at first often, then reduce watering to 1-2 times a week.
  • After 10 - 15 days after germination, turnips are thinned and the first dressing is applied. The second time fertilized in about a month.
  • The crop ripens about 2 months after sowing the seeds.

How to care for turnips

Culture is unpretentious in cultivation, but without care to get a good harvest is difficult. It is important to thin out crops in time so that small root crops do not grow. Belated thinning will reduce the quality and quantity of the crop, because the plants will oppress each other.

  1. Feed turnips with phosphorus-potassium mineral fertilizers are fed up. A good top dressing is wood ash. Sodium fertilizers give excellent taste to root crops. Nitrogen supplements can not be abused, turnip grows unsweetened and poorly stored in winter.
  2. To root crops are not cracked and grown tasty, they need to be watered regularly. Plants after watering and applying liquid fertilizers spud to prevent them from overheating. The soil between the rows are loosened, so that turnip will not bloom early.
  3. To control pests, plants are pollinated with scaring agents — ashes, tobacco dust, mustard, and pepper. To combat the cruciferous fleas, turnips are sprayed with an infusion of garlic, tobacco or celandine. Such funds are better than chemicals, as the roots will not accumulate harmful substances.

About turnips

It has a thin root in the form of a rod, the length of which is about 10 cm. The leaves are narrowed above the base, oblong, lanceolate. Pedicels about 3 cm in length. Sepals are about 5–8 mm long, yellow-green in color, petals 0.5–1 cm long, they are clawed bright yellow. Each branch comes out of the axils of the upper leaves on the stem, they have inflorescences.

Description of fodder turnip

Initially, the turnips of this variety were grown in state farms. It was used to feed domestic animals, but after a while, the breeders created a new variety, not only suitable for food, but also very tasty. Vegetable looks like a turnip, only smaller. Turnip shape is oval, round, cylindrical. The root is light purple outside, the flesh is white or slightly yellow.

Beautiful in appearance and pleasant to the taste - these are not all the advantages of fodder turnips. She also a storehouse of vitaminsbeneficial to the human body. Eating only 70 grams of this vegetable, you will replenish the daily rate of vitamins for the body. It consists of the following substances:

  • Acids of organic origin.
  • Squirrels.
  • Fat
  • Carbohydrates.
  • Many flavonoids and so on.

Turnip seeds contain lime and linoleic acid, and also oils on the basis of natural fats of a plant, cellulose, vitamins of group B, and also vitamins A, E, K and many others. Vitamin C in turnips is contained in sufficient quantities necessary to maintain human health. First of all, it is recommended to those people who have weak vessel walls.

Contained in turnips and macronutrients, such as P, Mn, Mg, Ca and others. Present and trace elements Fe, Zn, Cu in the required amount. The composition of nutrients includes a small amount mustard oil, that is why it is so unusual and pleasant to the taste. Feed turnip is perfect for those who are on a diet. Women use it often, because it only 30 kilocalories per 100 grams of vegetable.

Useful qualities of feed turnip

Due to its rich composition of vitamins and minerals, turnips can be used as a prophylactic agent. It has long been proven that people who occasionally use turnips rarely suffer from viral infections. Feed turnips thin the blood, preventing the development of thrombosis, helps the sputum discharge from a cold, and normalizes blood pressure. Useful vitamins and minerals that are part of the root, a positive effect on the walls of blood vessels and capillaries, strengthen them and reduce permeability.

Turnip can be used as a diaphoretic, diuretic and anti-inflammatory agent for a variety of diseases. Many are shocked by the information that feeding turnips is a wound-healing, regenerating agent that can reduce pain symptoms when applied topically. Also due to phytoncides, turnip has an antiseptic and antiviral agent. Thanks to the research, it turned out that turnip has a positive effect on psychological processes, namely, it improves memory, attentiveness and thinking.

The pulp of a vegetable has a positive effect on the gastrointestinal tract, since it contains many plant fiber fibers. That is why turnips are recommended to include in the diet of people who have problems with excess weight, as well as people who lead a sedentary lifestyle. Eating only a couple of vegetable stuff can improve the secretion of digestive juices, and intestinal peristalsis.

Fodder turnips are also recommended for those who suffer from diabetes, gout, polyneuritis, osteochondrosis, and so on. And in folk medicine turnips are used to get rid of worms, preparing a variety of decoctions and infusions of it.

Contraindications to the use of turnips

For many people, turnip does not conceal any threat, but rather, on the contrary, it is beneficial - it helps to strengthen their health. But there were cases that after eating a vegetable, some people felt pain in the intestines, bloating, headache, dizziness and other unpleasant symptoms. This is due to the fact that the vegetable has a specific effect on the body, so we consider several conditions due to which it is necessary to refuse to use the vegetable, even in small quantities:

  • Gastritis, with high acidity.
  • Hypothyroidism.
  • Phlebeurysm.
  • Nephritis.
  • Hypertensive crisis and so on.

Homemade root recipes for treatment

To test for yourself the healing properties of fodder beets, you can try several popular recipes. We will consider the main ones in more detail:

  1. Root Broth. It helps to get rid of respiratory diseases, improves the cardiovascular system, cleans the kidneys, intestines, helps to cope with constipation, strengthens the protective systems of the body. For the broth will need: 200 ml of boiling water, 2 tablespoons of turnip, honey. Crush the root vegetable, put it in a saucepan and pour boiling water over it. Simmer for 15 minutes, then strain well. Allow the broth to cool and take 50 ml 4 times a day or drink 200 ml immediately overnight. To make the taste more pleasant, add honey to the decoction.
  2. Fresh juice. It is useful for both prevention and people with diabetes. Drink the juice you need 3 times a day for 2 tablespoons. For taste, you can add sugar, honey or sugar substitutes for diabetics.
  3. Ointment. It helps with frostbite. For cooking requires 4 tablespoons of goose fat and 60 grams of grated turnips. In a blender, chop the turnips and mix with goose fat. Thoroughly mix the ingredients and smear frostbitten skin, then covering with polyethylene and a towel on top.

Vitamins and minerals in the turnip

Turnip is not just a tasty or mysterious vegetable for the inexperienced consumer, but also an extremely valuable, useful or even healing product that has a wide range of beneficial properties for the body. The benefits of this representative of the cabbage family lies in its richest composition. Having eaten 30-50 grams of this wonderful vegetable, you can get the daily rate of most of the nutrients present in the turnip.

In the root crop are numerous quantities of flavonoids, organic acids, sterols, proteins, carbohydrates, macro and microelements. In the plant, namely in the seeds, there are many fatty oils and acids (linoleic and linolenic). Большое количество присутствует в составе овоща растительных волокон клетчатки, но больше всего витаминов групп А, В1, В2, В5, В6, Е, К, РР и др. Также нельзя забывать о витамине С, которого содержится в турнепсе очень много, что позволяет использовать его для усиления плотности стенок капилляров.

Turnip is richly rich in minerals, among which there are extremely many macronutrients such as sodium, phosphorus, copper, magnesium, calcium, and others. Not less in the composition of the root microelements, such as iron, zinc, selenium, manganese, copper, etc. It should be noted that the specific and very pleasant taste of the vegetable is due to the presence of mustard oil in its composition. No matter what, turnip is a dietary, low-calorie food, one hundred grams of which contains up to 30 kilocalories.

Useful properties of vegetables for humans

As already noted, turnip has a rich component composition, which determines the beneficial properties of this plant. Due to the unique effect of a particular vegetable on the body, it is often included in your diet by people who have certain acute and chronic ailments. In addition, garden turnips can be used as a prophylactic agent, as it has been proven that people who eat turnips from time to time are much less likely to have infectious viral diseases.

  • This unique product of plant origin thins the blood, thereby preventing the development of thrombocytosis, increases the productivity of sputum discharge during a cold, normalizes blood pressure. The nutrients contained in the root, positive effect on the walls of blood vessels and capillaries, strengthening them and reducing the permeability.
  • Turnip has anti-inflammatory, diaphoretic and diuretic properties, which can positively affect the human condition, with a number of diseases. Many may even be shocked by the information that turnip is a highly effective wound-healing, regenerating agent that, in addition, can significantly reduce the intensity of the pain symptom with local use.
  • Due to phytoncides and mustard oil, which is extremely abundant in turnip, the vegetable has a pronounced antiseptic and antiviral effect. Experts say that turnip juice has some relaxation effect, calming the nervous system. According to studies, it was determined that this root crop also has a positive effect on the course of mental processes, improving memory, attention and thinking.
  • The pulp of the fetus acts positively on the gastrointestinal tract, as there are many plant fiber fibers in the composition of feed turnips. For this reason, turnips are recommended to include in the diet of people with overweight problems, suffering from constipation, as well as a sedentary lifestyle. Eating a small amount of this vegetable can improve the secretion of digestive juices and intestinal peristaltic function.
  • This representative of the cabbage family is shown to people with diseases such as diabetes, gout, polyneuritis, osteochondrosis, etc. As part of traditional medicine, this root crop is used to get rid of worms, creating various decoctions and infusions based on turnips.

Harm and contraindications to use

For most people, turnips, as a food product, do not pose any threat and, on the contrary, strengthen their health. However, there are cases when people, after taking a particular root vegetable, felt bloating, bowel pain, reflux, headaches, dizziness and other unpleasant conditions. This is due to the specific effect of the vegetable on the body, and therefore, it is necessary to highlight the conditions under which it is necessary to abandon the use of turnip, even in small quantities, namely:

  • gastritis with high acidity,
  • hypothyroidism
  • phlebeurysm,
  • nephritis,
  • hypertensive crisis, etc.

Turnip Feed Recipes

Today there are a huge number of all kinds of dishes, based on turnips. Most often, this root vegetable is prepared as a side dish for meat dishes, but sometimes it is included in the composition of dishes as one of the components. For example, you can cut peeled turnips into cubes, salt and pepper, and then fry over low heat. After roasting, the vegetable is stewed in tomato paste for 15 minutes and the garnish is ready.

Also on the basis of the product described, you can create a more interesting dish, such as stewed pork with turnips. To do this, cut pork (600 grams), turnips (500 grams) and 2 red onions, and then send them to a container for baking. Next, add some cumin, salt, pepper, garlic, 3 tablespoons of soy sauce and 2 tablespoons of honey to the chopped ingredients, after which all the components must be mixed and sent to the oven for 80 minutes at 180 degrees and everything is ready.

Video: how to cook turnips

This video is an ether of the transfer dedicated to cooking, in which the recipe of cooking dishes from the amazing turnip root vegetables is considered. The cook describes the features of cooking fodder pumpkin, offering several options for dishes that can be easily repeated at home.

Is swede and turnip the same?

Rutabagas and turnips are representatives of the cabbage family, while having both common and excellent features. As already noted, turnip is a representative of forage crops, obtained by breeding turnips, and rutabaga, in turn, is derived as a vegetable used directly for human consumption. Swede made by crossing a turnip with white cabbage.

Photo: Turnip looks like

As you can see in the photo, turnip looks like a turnip, being its reduced copy. The shape of the vegetable is often round or oval, slightly flattened. The skin of this representative of the cabbage family has a light purple hue, while, if you cut it, you can see the white or yellowish flesh of the root.

What is turnip

The second name of the species is fodder turnips. Turnip is a biennial plant from the Cabbage family. A special sort of turnip was originally grown to feed animals, and over time, breeders brought out delicious root vegetables that can be eaten by humans. There are about ten wonderful varieties with juicy pulp and various gastronomic notes. Only 30-50 grams of vegetable compensates for the daily rate of some valuable substances.

The composition of turnips

One hundred grams of the product contains about 28 kcal, 1 g of protein, 1 g of fat and 6 g of carbohydrates. The composition of the vegetable is extremely rich. Root contains such nutrients:

  • vitamins: B1, B2, B5, B6, B9, C, E, K, PP,
  • trace elements: zinc, manganese, iron, selenium, copper,
  • macronutrients: sodium, phosphorus, potassium, calcium, magnesium,
  • carbohydrates: di- and polysaccharides, dietary fiber,
  • fats: linoleic, linolenic acid (found in seeds), mustard oil,
  • physiologically active substances: flavonoids, sterols, organic acids.

Plant species

The work of breeders gave humanity a lot of tasty varieties of turnips. They are divided into white and yellow. In the latter, there are more dry substances, and they are stored better, but white pulp varieties are more productive. Popular varieties of yellow meat root vegetables:

  1. Long bortfeld. The grade is sweet and tasty, pulp of average juiciness. The plant is underdeveloped, the leaves are raised, bright green. The root crop is elongated, half peeking out of the ground. Harvest almost the whole, without damage.
  2. Yellow violet. The core is tasty, weak. The plant is underdeveloped, the leaves are bright green on purple petioles, raised. The root crop is rounded-flattened, dark purple from the top, yellow down. There are damaged vegetables.
  3. Yellow tankard. The flesh is juicy, tasty. The plant is highly developed, the petiole is green, half-raised. The root crop is elongated, submerged in the ground by half. The top of the vegetable is green, and the bottom is yellow. Little damage.
  4. Finnish bortfeld. The edible part is tasty, juicy. The plant is green, well developed, leaves petiolate, raised. The root crop is elongated, half peeking out of the ground. Damage single.
  5. Graystone (Gray Stone). The flesh is unappetizing, mild, typical fodder variety. The number of tops is average, the petiole is green, there is a little yellow, raised. The above-ground part of the root is green, scaly, underground - yellow. The shape is round, flattened on top, the vegetable is recessed by a quarter of the volume. In the crop a lot of damaged roots.

White pulp varieties are also popular. The best representatives of the form:

  1. Osterzundom (Esterzundom). The flesh is of average taste, with bitterness. The plant is underdeveloped, the leaves are green with purple petioles, half-raised. The root crop extended, is deepened half. Vegetable on top purple, bottom white. Little damage.
  2. Norfolk white round. The core is juicy, of average taste. The plant is highly developed, the leaves are green with purple petioles, half-raised. Root crop rounded-flattened, color purple. Damage rare.
  3. Six week. The flesh is tasty, juicy. The plant is underdeveloped, petiolate green leaves. Root crop is round, slightly flattened on top. Recessed into the ground at a quarter volume, white color. There are damaged roots.
  4. Round redhead. The flesh is medium juicy, pleasant taste. The plant is volumetric, petioled leaves are raised. The root crop is rounded-flattened, sitting on the ground for a third. The color of the edible part is dark purple, turning into white. There is a lot of damage, there are vegetables that are empty inside.
  5. White ball. The core is juicy, tasty. Root crops are round, half sitting in the ground. Elevated part of purple, underground white. The variety was bred one of the last.

Benefit and harm

People who regularly eat this vegetable are more effective in resisting ARVI and flu. Experts recommend including the product in the diet for diseases of the circulatory system. The root crop thins blood, which prevents the development of thrombocytosis, normalizes blood pressure. Turnip strengthens the arteries, veins and capillaries, reduces their permeability. It is useful for anemia because it increases hemoglobin. During a cold, flu, bronchitis, a vegetable contributes to the discharge of sputum, increases sweating, excretion of fluid from the body, reduces inflammation.

Part of phytoncides and mustard oil inhibit the activity of bacteria and viruses. Juice calms the nervous system, improves attention, memory, thinking. Turnip is good for the intestines: coarse fiber eliminates constipation, removes toxins, improves the secretion of digestive juices, stimulates peristalsis. Root crop lowers blood sugar levels, helps lose weight, improves appetite. Swede should be used by people with osteochondrosis, gout, polyneuritis. Broths and infusions on the vegetable relieve worms.

Healthy people can feel discomfort if they turn over turnips. The product causes bloating, reflux, dizziness and headaches. It is forbidden to use the culture for such diseases:

  • gastritis with acidity, gastric ulcer, intestines,
  • varicose veins,
  • nephritis,
  • hypothyroidism
  • hypertensive crisis.

The composition of the turnip

The composition of the root turnip includes mono - and disaccharides, dietary fiber and saturated fatty acids. Many people prefer turnip for its amazing nutritional value. The composition of the root includes many vitamins (B1, B2, B5, B6, C, E, K, PP) and trace elements (zinc, selenium, copper and manganese, iron). Rich in plant and macronutrients, including potassium, calcium, magnesium, phosphorus and sodium.

Turnip in cooking

Turnips are often used to make delicious side dishes for meat dishes: meatballs, lamb stew and pork. Consume turnips often in salads. Root vegetables can be stewed or baked.

In Arab countries (for example, Lebanon) pickled turnips are quite popular. Used in cooking and young tops of turnips. From it they cook soups, pies and salads.

In order to remove the bitterness, before eating, the root crop must be doused with boiling water.

Turnip: benefits and harm to the body, how to choose and store what can be cooked

Despite the fact that turnip is one of the closest relatives of habitual turnips and radishes, few people grow it in their gardens, not even knowing about the great benefits that it can bring to the body. We offer to get acquainted with all the properties of this root and the possibilities of its use in various spheres of life.

Calorie and nutritional value

Turnip, or Brassica rapa (a scientific version of the name), is a representative of the Brassicaceae family and has been known since time immemorial: it was massively eaten by the ancient Romans and Greeks.

The plant feels great in temperate zones, so they are engaged in growing in many parts of the world, which is primarily due to a number of useful characteristics of such a "turnip".

100 g of root vegetables contain only 28 kcal, there are no fats at all, 1 g of proteins and 6 g of carbohydrates. Such a caloric value, along with nutritional value, makes the vegetable an excellent dietary product, and if you take into account the rich vitamin and mineral composition, it is clear why the plant would be so useful.

Vitamins, macro and micronutrients

Among the beneficial components of turnips, mono- and disaccharides, saturated fatty acids and dietary fiber can be distinguished, although they are not as useful as the B vitamins present here (B1, B2, B5, B6, B9), vitamin C, E, PP and even such a rare vitamin K, which is responsible for blood clotting in the body.

In addition, the chemical composition of this root crop contains important micro- and macronutrients represented by iron, manganese, zinc, selenium, copper, and also calcium, phosphorus, sodium, potassium, and magnesium.

Body benefits

Such a rich chemical composition simply cannot be used by a person to improve the state of his body and general well-being, especially since regular consumption of turnip has a positive effect on a variety of organs and systems.

In particular, the benefits for:

  • Organs of view: Vitamin C supports the health of our eyes, protects them from exposure to ultraviolet radiation, reduces the likelihood of macular degenerative processes associated with age-related changes.
  • Organs of the gastrointestinal tract: high fiber content and the presence of vitamin C in the composition reduces the symptoms of exacerbation of diverticulitis due to absorption of fluid in the large intestine (pressure, and hence inflammation in the rectum in such conditions is significantly reduced). Despite the uncertainty of the exact cause of the diverticulitis, there is every reason to believe that it is associated with a low fiber content in the body, which can replenish turnips.
  • For the cardiovascular system, in particular, and for the heart itself: the potassium present in the vegetable composition has vasodilating properties, reducing the load on the vessels and arteries by reducing blood pressure (largely due to this element it is possible to prevent the development of atherosclerosis, strokes and heart attacks) . However, dietary fiber is removed from the walls of blood vessels cholesterol and contribute to its removal from the body. Melon, hellebore, daphne, rocambol, calendula, chervil, hawthorn, oregano, caraway, acid, honeysuckle and mountain arnica also have a positive effect on the state of the cardiovascular system.

  • For the circulatory system: iron contained in turnip allows it to replenish its reserves in the body and normalizes the level of hemoglobin in the blood. Moreover, it is this element that is directly involved in the formation of red blood cells, which are very important for oxygenation and activation of all organs and systems. That is, it can be said that it is thanks to the gland that the blood circulation improves in different parts of the body.
  • For bones: calcium restores bone tissue, increases its mineral density, which is especially important for older people suffering from osteoporosis and arthritis (a vegetable contains 39 mg of this important element, which is 3.9% of its daily need).
  • For the digestive system: dietary fiber helps to normalize the process of digesting foods, help to cope with constipation, diarrhea, cramps and bloating, and also contribute to the most effective absorption of nutrients that enter our body with food.
  • For immunity: ascorbic acid, which is part of turnip, is the main building block of the human immune system, so it’s not surprising that, by stimulating the production of antibodies and white blood cells with vitamin C, you can strengthen the body’s protective functions only by regularly consuming the specified root crop. To enhance immunity, they also use royal jelly, perga, cornel, blackberry, yucca, safflower, amaranth thrown back, peppermint, apples, cherries, Crimean iron, pumpkin and viburnum.

    Important! Before using turnip, it is better to carefully analyze your condition, because in some cases (for example, with a peptic ulcer), it will not be possible to achieve a positive plant effect due to objective reasons.

    Также нельзя забывать о положительном метаболическом эффекте и противовоспалительных свойствах турнепса, которые обеспечиваются присутствием в его составе витамина В, Омега-3 жирных кислот и витамина К. Полезные жиры не только снимают воспалительные процессы, но и способствуют улучшению общего самочувствия.

    Предотвратить онкологические процессы в организме помогут витамин Е и бета-каротин, действующие как антиоксиданты, отыскивающие свободные радикалы раньше, чем они приведут к мутации клеток и их распространению.

    And finally, it is worth noting the ability of the plant to positively affect the secretory function of the thyroid gland, contributing to the formation of iodine-containing hormones.

    Despite the considerable benefits of vegetables, not all of them can be consumed in certain periods of life, especially if there are signs of the development of certain ailments. So let's find out whether it is possible to use turnips in diabetes, pregnancy and weight loss.

    Pregnant

    Almost all vegetables are allowed for women during pregnancy, especially if they have as many important components as turnips. In addition, with regard to the latter, it can bring double benefits, not only enriching the female body with various vitamins, but also preventing the occurrence of such a common problem as constipation.

    The only thing you should not forget when using this plant for food is a sense of proportion, because an excessive amount of vegetables can cause increased flatulence and discomfort associated with it.

    With diabetes

    If patients with diabetes mellitus do not additionally observe inflammatory processes in the intestine and stomach, the use of turnips in moderate amounts is quite possible. Moreover, some experts recommend to include a root crop in the composition of low-calorie diet also for those who are obese.

    The rich composition of turnips, as well as some other types of turnip, with regular use of plants for food can prevent the development of serious diabetic complications, mostly associated with disorders of the activity of blood vessels and the heart.

    When losing weight

    The fat burning ability of turnips, together with the acceleration of digestive processes, makes it simply the perfect ingredient for various dietary dishes prepared to reduce weight. So, it can be used in the preparation of salads (leaves are especially relevant) or even as an addition to side dishes. Suitable for sharing with other root vegetables, parsley, cilantro, lovage and celery.

    How to remove bitterness

    If you already had to deal with the described root crop, then you probably managed to notice its bitterness. This feature is not liked by everyone, therefore, in order not to spoil the dish, before adding a plant, any part of it must be scalded with boiling water (you can even soak the roots in boiling water for a moment). This will help to improve the taste, making the same salad is not so bitter.

    What can be cooked and combined with

    Turnip is an ideal ingredient for fresh salads. It can be mixed with carrots, turnips, celery, cucumber, dill, chicken eggs, onions and even mint, seasoned all these ingredients with sunflower oil or mayonnaise.

    If desired, you can use the heat treatment of vegetables, baking it in the oven or simply roasting in a pan. In stewed form, the root crop goes well with meat dishes, and in the Arabian cuisine it is even marinated. Green tops often become a component of soups and pies.

    How to choose when buying

    The taste of each cooked dish is directly dependent on the properties of their ingredients, so even such an elementary task as the choice of turnip should be approached with great responsibility.

    In this case there are some simple rules:

    • choose only young roots, because they are considered the most useful and least bitter (the flesh will be as soft as possible, and its sharpness is almost not felt),
    • pay attention to the integrity of the peel, because under the damaged shell there is usually the same damaged fleshy part (development of putrefaction is possible),
    • the color of a good rhizome should be white-lilac or purple, however, in some cases you may get caught with yellow skinned, which is also allowed,
    • the shape of the fruit will depend on the varietal characteristics: from fully rounded to elongated,
    • when buying a turnip with the green part, pay attention to the fact that there is no yellowness or signs of fading on it, although this does not affect the juiciness of the pulp,
    • Take the selected vegetable in your hand and press it lightly with your fingers from all sides - it should be firm, without soft sections.

    And of course, try to visit only proven sales points that were not seen in the sale of poor-quality or damaged goods.

    How and how much can be stored in the refrigerator

    Like all other vegetables, turnip is better to consume fresh or immediately after purchase to let it for processing. However, if necessary, it can be stored for up to a month if you place it in a cool place with lower temperatures (approximately + 1 ... + 2 ° C).

    Important! So that turnip is not moldy and is not soaked with the smell of other dishes, it is advisable to first wrap it in a "breathing" plastic bag.

    The ideal solution to the problem of such an arrangement would be a refrigerator, namely the vegetable compartment. If you leave it just in the room, then the first signs of wilting will become noticeable after a week, and if the sun gets on the plant, it will be even faster: the root will lose moisture, and the pulp will become dry and fibrous.

    Use in traditional medicine

    Any plant with a more or less wide range of useful properties simply cannot get away from the attention of traditional healers, so it is not surprising that turnip has found its application in traditional medicine. For this purpose, all parts of the plant are used, from which the juice is extracted, medicinal decoctions and ointments are prepared.

    Fresh Juice

    Taking fresh juice on an empty stomach will help reduce the level of glucose in the blood, and when coughing it will serve as a good sedative and expectorant. In both cases, this liquid is recommended to be used two tablespoons three times a day, and to improve the taste properties of the juice, you can mix it with sugar or a substitute for diabetics.

    Turnip ointment - just a great remedy for frostbite, especially since its preparation does not take much of your time. The recipe for creation is as follows: 60 g of the plant root should be ground in a blender and mixed with 4 tablespoons of goose fat, achieving a uniform consistency. The finished product is applied to the damaged areas, covering the top with a towel or plastic as a compress.

    Broth from turnip will be very useful in the treatment of urolithiasis, dysentery, whooping cough, thrombosis and heart problems. The drink made from the green mass of the plant is excellent for eliminating joint problems, strengthening the walls of blood vessels and improving blood quality.

    In addition, the use of decoction of the root is appropriate for gingivitis, stomatitis and colds respiratory diseases. For the preparation of medicinal drugs you need 200 ml of boiling water, 2 tablespoons of chopped vegetables and a spoon of honey. Turnip poured hot water and leave on low heat for 15 minutes. After the specified time, the contents should be thoroughly drained and allow the broth to cool. Take a decoction of 50 ml in four doses or 200 ml at once for the night. To improve the taste of such drugs, you can add honey to it.

    Contraindications and harm

    Even with such rich healing characteristics, turnips can not be used by everyone. First, there are cases of individual intolerance to the components of the plant, but even if this is all right, then you should never exclude the possibility of diseases of the digestive tract, inflammation of the bladder, abnormal liver functions or pancreas.

    All this is a significant contraindication to receive decoctions and infusions of turnip. Avoid eating vegetables and people suffering from hypothyroidism or other disorders of the thyroid gland, because there is information about the plant's ability to reduce the release of iodine-containing hormones (this can harm only in case of problems with the endocrine system). Also, turnip will not benefit from those who suffer from gastritis, increased acidity of the stomach and other inflammatory processes in the digestive tract. As a side effect of eating turnips, a rash on the skin and bloating can be observed.

    Other useful root vegetables

    Turnip is by no means the only root crop that is distinguished by its beneficial properties, and in our area one can more often meet its relatives: turnip, carrot, rutabaga and parsnip.

    It is a herbaceous plant belonging to the Cabbage family. All species are distinguished by precocity, which means that a root vegetable, completely ready for use, can be obtained in a maximum of 45 days.

    Turnip is great for baking, cooking, stuffing and cooking salads, and its chemical composition is not inferior to the described turnips. It can be used for baby food, as it is easily absorbed by the body.

    Important! It is in the turnip there is a rare plant analogue of sulforofan, characterized by antitumor properties.

    Radish is another representative of the Cabbage family, who came to us from China. The composition of this root includes essential oils, mineral components and proteins, supplemented with vitamins C, PP and group B.

    The plant is great for dietary food for patients with diabetes mellitus, and can also serve to prevent atherosclerosis. The ability to remove puffiness makes radish indispensable in the prevention of kidney ailments. Like turnip, this root crop is not advised to eat for stomach ulcers and severe cardiovascular diseases.

    Biennial plant belonging to the same family as the previous ones. Rutabagum feels particularly well on wet soils. Among the beneficial substances it contains fiber, pectins, starch, vitamins B1, B2, P, C, as well as carotene, nicotinic acid and mineral salts, represented by phosphorus, potassium, iron, calcium and other components.

    By its properties, rutabaga is very similar to the above described turnip, but only, unlike the latter, it contains more vitamin C and mineral components. In addition, a higher resistance to winter storage and the cooking process is considered to be a distinctive feature.

    Carrots are a better known root vegetable in our area. Unlike previous plants, it belongs to the Celery family, but this does not prevent it from remaining the same useful vitamin source as turnips, turnips or rutabaga.

    So, in carrots there are a lot of vitamins B, C, E, H, K, D and PP, as well as it contains folic acid, cobalt, copper, iron, iodine and boron.

    In addition, the carotene contained here is transformed in our body into such a useful vitamin A that promotes metabolic processes and improves mental activity. For good health, it is enough to eat 18-20 g of carrots daily.

    It requires less care than the described carrots, but it is no less useful. So, in white root vegetables of parsnip there is a large amount of vitamins of group B (in particular, folate and choline), carotene and essential oils, due to which hematopoietic processes are improved, the immune, nervous and endocrine systems of the body are improved.

    Also, with regular use of this plant, stabilization of fat metabolism in the liver is observed, and fiber has a positive effect on the work of the digestive system. It is noteworthy that when growing this root you do not have to think long about how and where to store it: you can leave the plant in the garden, digging up as needed. And turnips, and turnips with radish, parsnip and carrots are always welcome guests on any table. Therefore, if you want to provide your body with vitamins, beneficial micro and macro elements in sufficient quantities, pay attention to these roots.

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    Rutabaga turnip: a description of the beneficial properties of the vegetable, harm, contraindications and recipes of dishes from it, types and varieties of the product, cultivation, planting and care

    Turnip - one of the varieties of swede, a plant of the Cabbage family. Root crops have a round shape, sometimes oblong (see photo). Under the thin skin of white-purple is dense and juicy flesh. Its color can vary from white to yellow.

    For the first time turnip turnips appeared in Southern Europe and Afghanistan. Today, this vegetable is growing in almost all continents.

    Initially, turnips were used exclusively as animal feed, but later varieties were bred that can and should even be eaten.

    Types and varieties

    There are many types and varieties of turnip turnips. Species are divided by the color of the flesh on the white and yellow meats. These varieties are distinguished not only by the color of the pulp, but also by other factors. For example, yellow turnips contain more useful microelements than white meat ears, but at the same time they are significantly inferior to them in the amount of the resulting crop. Also, these swede species vary slightly in size of root crops. In addition, the yellow-faded turnip is able to survive much longer than its white-eel congener.

    Each type of turnip turnips include several varieties, which we will tell you right now.

    Yellowy varieties include the following varieties:

    • "Bortfelskaya long" - a variety of swede, which is characterized by underdeveloped tops and rich green leaves. The root crop has a yellow skin and is half submerged in the ground. The root system is well developed, there are a lot of roots, so it can be quite problematic to extract a vegetable from the ground.
    • "Yellow violet-head" is a swede with green leaves that have purple petioles, and the purple root vegetable itself is on top, smoothly turning into yellow bottom. It is not enough rootlets thanks to what it is easy to take rutabaga from the earth. The flesh of the vegetable is juicy, soft and tasty.
    • The “Grayson” swell is distinguished by a green root crop that turns to yellow in the underground part. This variety is usually used as feed for livestock or poultry, as the pulp of this turnip is rather dry and not very tasty.
    • “Yello-tankard” is a sort of yellow rump, which looks like a “grayson”, since the upper part of the fruit has a green color that turns into yellow in the underground part of the vegetable. It has a large number of roots, because of which it is difficult to extract from the ground. The flesh is dark, juicy and sweet.

    Turnip white rutabaga is also divided into several different varieties, among which the most popular are the following:

    • The “Österzundom” swede has a purple top and a white underneath shade, a slightly elongated rounded shape and a large number of roots, due to which it is difficult to remove the vegetable from the soil. The flesh is white, the taste is slightly bitter.
    • Norfolk is a completely purple root vegetable with a rounded and slightly flattened shape, as well as a white and juicy flesh. Due to the fact that this variety of swede is immersed in the ground only one fourth of the land and has a small amount of roots, it is very convenient to get it out of the soil.
    • Variety turnip turnips "white ball" was bred relatively recently. The root crop has a violet-white color and has an impressive size. The flesh is white, soft and sweet to the taste. Vegetable has a small amount of roots and is easily removed from the ground.
    • "Turnip six-week" - a completely white root vegetable having a bright and sweet flesh. The plant has a light green color. The shape of the vegetable is round, slightly flattened.

    Any of the turnip varieties of turnips has an underdeveloped tops, which is different from other relatives. The number of roots can vary depending on the variety.

    Cooking Uses

    In cooking, a healthy root vegetable has found widespread use. Most often from turnip turnips prepare salads that are great for meat dishes and various side dishes. In addition, root vegetables are added to stews, soups, side dishes, and also make very tasty and original sauces.

    Turnips can be subdued to any kind of kulirnoy processing: fry, boil, bake and simmer.

    The food also uses the young leaves of the plant, which taste like mustard. Basically, they are added to salads, but sometimes also to stews for spicing up.

    Turnip's benefit was appreciated by folk healers and scientists. For example, some doctors recommend including this root vegetable in your menu for people with obesity and diabetes. It is useful to use this vegetable as a means to improve the bowel. This turnip is recommended to use with polyneuritis, gout and salt deposits.

    In folk medicine there are many different recipes, which include turnips. For example, a decoction of this vegetable is advised to use for people with bronchitis and asthma. In addition, it helps normalize sleep and acts as a sedative for heartbeat. Also, this broth has a mild laxative effect.

    Prepare a decoction of turnips in this way: the roots are cleaned and crushed, pour boiling water (2 tablespoons of pulp 1 cup of water), simmer for 20 minutes, filter and cool. Drink a decoction, dividing it either into 4 doses during the day, or drink at a time before bedtime.

    If you rinse with a decoction of these root crops of the mouth, you can get rid of toothache.

    Мазь приготовленную из свежих корнеплодов можно использовать для лечения обморожений. А сделать ее очень просто: приблизительно 60 граммов натертой мякоти смешивают с 4 ст.л. гусиного жира. Такое средство наносят на пораженные участки.

    Применяют брюкву турнепс в качестве противоглистного и противокашлевого средства.

    Отварную и измельченную брюкву турнепс можно использовать в качестве компрессов при подагре.

    Вред брюквы турнепс и противопоказания

    Turnip harm can bring people with gastric ulcer and 12 duodenal ulcer. Consumption of vegetables can cause bloating and increased gas formation, characteristic pain in the intestines. Abandon the use of this root is for people with aggravated gastritis. In general, turnip is contraindicated for varicose veins, gastritis with high acidity of gastric juice, hypertensive crisis, hypothyroidism, nephritis.

    Growing: planting and care

    Cultivation, planting and care of turnip turnips require some knowledge if you want to get a quality crop. We suggest that you familiarize yourself with useful information from our article in order to grow this useful and tasty vegetable.

    First of all, I would like to mention that turnips turnips are cold-resistant vegetables, which distinguishes them from their relatives. Root seeds are able to germinate at a temperature of one degree of heat, and young seedlings are able to continue to grow with frost to five degrees below zero. However, if root crops appeared, when frosts from three degrees below zero the vegetables can spoil and stop growing. Most often, the plant does not tolerate high temperatures, preferring coolness, so turnip turnip is best of all growing in September and October, especially if autumn is rainy.

    As for the type of soil, turnips turnips best of all grow on turf and peat soils, the acidity of which is not too high.

    And now let's look at how to sow swede and care for the crop at home:

    • Before sowing, it is necessary to collect the seeds and subject them to air-heat treatment for five days.
    • Between rows when sowing should be a distance of at least sixty centimeters.
    • The dates of sowing turnips turnips - from the end of May to the end of August.
    • Before planting seeds in the ground, you must first fertilize the soil with vegetable humus.
    • Sowing holes should have a depth of two centimeters.
    • After the first shoots seem, it is necessary to plant them in such a way that the distance between them is about fifteen centimeters.

    Sowing seeds swede, you can only wait until seedlings appear. After you plant them, it is necessary to provide the plants with proper care. Be sure to remove all weeds, and also loosen the ground between shoots. Also swede need regular watering. Do not pour the vegetables in so that the water does not go away for a long time, it will be enough to moisten the soil so that moisture penetrates to the roots. After the roots appear, the amount of water for irrigation should be reduced by half.

    A tractor with special nozzles is used to harvest rutabagas in the fields, and when harvesting by hand, you will need a small shovel. It should not be used if the variety of swede allows you to extract the root without effort. If the vegetable has a large number of roots, it is necessary to carefully dig, freeing the rutabaga from the ground, and freely pull it out of the garden bed.

    Thus, after reading the recommendations of our article, you can easily grow quality and healthy turnips in your own vegetable garden, and then please your family and friends with dishes.

    Turnip - what is it? - description of the root

    Many gardeners cultivate such a root crop as turnips in the garden, another name for this vegetable is fodder turnips. Few people know that this biennial plant belongs to the cabbage family and is a variety of rutabaga.

    Initially, turnip fodder was grown on state and collective farms for feeding domestic animals, and only after a while the breeders managed to create a new variety of this plant, not only edible, but also incredibly tasty.

    What does a turnip look like? Visually, it resembles a turnip, only smaller in size. The shape of the root can be oval or round, slightly flattened along the poles. The color of the edible part of the plant is light purple, inside the turnip's flesh is white or slightly yellow.

    Turnip root vegetable - on photo

    Important elements in the composition of the vegetable

    Interesting appearance and pleasant taste - not all the advantages of the root. Turnip is also a very useful vegetable for human health, it consists of numerous substances important for the body. Having eaten 70 grams of this representative of the cabbage family, you will replenish your body with the daily norm of nutrients.

    Turnip includes the following elements:

    • Organic Acids
    • Squirrels
    • Carbohydrates
    • A large number of flavonoids, etc.

    Vegetable seeds include linoleic and linolenic acids, oils based on natural plant fats. Fiber and a whole complex of vitamins of group B, as well as vitamins A, E, K and others are also useful for humans. Vitamin C, an important element for human health, is contained in sufficient quantity in turnips. That is why this vegetable is recommended for consumption, first of all, for those who need to strengthen the walls of blood vessels.

    Turnip - in the photo

    Mineral substances are also found in turnips in a large volume, among them such macronutrients as P, Mn, Mg, Ca, etc. Fe, Zn, Cu, related to microelements, are also present in the turnip in the required amount.

    Due to the fact that among the nutrients that make up the root, there is no mustard oil, turnips, and got a pleasant and rather unusual taste.

    Turnip - what is it? This is an incredibly healthy food, ideal for those who stick to a diet. Turnips for weight loss are used by women quite often, because the calories in it are extremely small - per 100 grams of product 30 kcal.

    Who is this root vegetable contraindicated?

    Of course, turnip - a very useful vegetable, which has a positive effect on health. However, in some cases, the use of this root has a negative impact.

    After taking it, you may experience symptoms such as dizziness, nausea, discomfort in the intestines, and other troubles, and, if you are familiar with these sensations, you should not eat this root vegetable. Turnip is contraindicated in people with the following indications:

    • Increased gastric acidity, gastritis
    • Varicose veins
    • Nephritis
    • High blood pressure, hypertensive crisis, etc.

    What dishes are cooked from turnip

    To date, recipes using turnips are quite a lot. As a rule, its main purpose is a side dish to meat dishes. You can eat this vegetable as an independent. For this, the root crop is cut into cubes, salt, pepper and other seasonings are added to taste and fried in butter until crusting. Fried pieces are put in a quencher, poured with tomato paste and stewed for 15–20 minutes.

    Turnip is perfectly combined with pork, for cooking this dish we need:

    • Pork - 0.5 - 0.6 kg
    • Turnip - 0.5 kg
    • Red onions - 2 pcs.
    • Salt, pepper, garlic - to taste
    • Soy sauce - 3 tbsp. spoons
    • Honey - 2 tbsp. spoons

    Meat and vegetables are cut into medium-sized cubes, all seasonings are added to them, then everything is thoroughly mixed. The products are placed in a pan for baking and sent to the oven, heated to 180 degrees, for 1.5 hours.

    Gorgeous turnip dish, which will be appreciated by your household or guests, is ready! Now you know a turnip vegetable, what it is, how it is useful, who is contraindicated, and how best to eat it. Be healthy!

    Turnip: benefits, facts, history, varieties

    Turnip is useful for the treatment of diverticulosis, maintaining vision, strengthening the immune system, for the heart, digestion, bones, cancer prevention and the well-known anti-inflammatory benefits.

    Scientific name: Brassica rapa (Rapifera Group)

    Origin: Europe, Russia, Central Asia and the Middle East

    Color: purple, red, greenish or white

    Form: spherical with a diameter of 5-20 cm

    Pulp color: yellow or white

    Taste: soft, something between carrots and potatoes.

    Calories: 36 Kcal./ cup

    Scientifically known, the turnip known as Brassica rapa is a turnip, a root vegetable from the Brassicaceae family, which has become popular throughout the world for human consumption and as feed for livestock. Native to Northern Europe, it was the staple food of the ancient Greeks and Romans.

    Turnip vegetables are grown in areas with a temperate climate around the globe for its nutritional value and root flavor. Some common names of turnips: fodder, white, stubble, Italian turnip.

    It is also used in some parts of the world as a cruciferous vegetable, but there is a slightly different profile of nutrients between the leaves and the root. The leaves are often bitter, like mustard.

    There are 30 domesticated turnip species that can be found throughout the world. Popular varieties: Purple turnips, Manchester market, Tokyo, Golden ball, Snow ball, Green ball, Japanese, White, Orange jelly, Amber ball.

    This biennial herb grows up to 1 m high. Usually prefers full sun and moderately deep, very fertile, loose loamy soil.

    Thin taproot about 10 cm long. Basal leaves are pinnate, lamellae, rarely notched-toothed, bare and green on thin fleshy petioles.

    Upper leaves oblong lanceolate and often narrowed above base. Pedicels up to 3 cm long. Sepals 5-8 mm long, prostrate, yellow-green, petals 0.5-1 cm long, clawed, bright yellow.

    The branches emanate from the bosom of the highest leaves on the stem, and each ends in an inflorescence. Later a linear pod of 4-10 cm by 2-4 mm grows with a tapered end. Seeds globose 1-1.5 mm in diameter, finely mesh and dark brown.

    Turnip vegetable

    Turnip is a type of root vegetables, which was created in the process of selection of wild turnips. It is a white vegetable at the bottom with a slight purple blush around the top, which occurs when the plant is exposed to sunlight.

    Vegetable, as a rule, is fleshy, apple-sized, onion or spherical with a diameter of 5-20 cm. The bulb is purple, red, greenish or white.

    The vegetable itself is yellow or white. The leaves are rarely eaten, because they are very bitter and they must be pre-processed. The root of the vegetable is usually boiled or eaten raw, because it is known as an important part of the human diet for more than two thousand years.

    Turnip has a mild flavor, but slightly spicy, something between a carrot and a potato. Smaller vegetable size tastes better. It is best to choose a turnip without stains with a smooth shape. A young vegetable is sweeter - a perfect snack for young children.

    Large ripe fruits have a hard skin and a stronger flavor that makes them suitable for soups and stews. In addition, more mature turnips are used as animal feed.

    It is believed that turnips originated in Europe, Russia, Central Asia and the Middle East. Europe is more likely the center of origin. Turnips are used as a vegetable for human nutrition in Europe since prehistoric times.

    We also know a good harvest from the Hellenistic times. Currently, it is grown almost all over the world, and has also been imported to tropical countries, where it is grown at high altitude.

    1) For sight

    Vitamin C keeps eyes healthy, providing increased protection against UV damage. We often recall citrus fruits when talking about this vitamin. But many cruciferous vegetables are also surprisingly rich in this substance.

    Only two medium turnips satisfy the body's need for vitamin C for the whole day. Eating such vegetables reduces the risk of the onset and progression of age-related macular degeneration.

    2) Treatment of diverticulosis

    The use of one medium turnip provides 30.33% of the daily need for vitamin C, and a high content of fiber reduces the manifestation of exacerbations of diverticulitis by water absorption in the large intestine.

    Healthy fruits and vegetables help reduce pressure and inflammation in the colon. One cup of boiled turnip contains 4 grams of fiber. Although the cause of diverticulosis is still unknown, it is often associated with a diet low in fiber.

    3) Metabolic effects

    Although the family of vitamins is often ignored by us, but without them, our hormonal and enzymatic processes are very difficult to control, because then all our bodily functions are put at risk.

    Turnip contains a healthy dose of vitamin B. Regular consumption of vegetables ensures the normal functioning of all our organs and systems, as well as hormonal stability.

    4) Anti-inflammatory properties

    Bitter taste means that the vegetable contains beneficial omega-3 fatty acids and vitamin K. We need them when we suffer from any inflammatory conditions.

    These “good” fats relieve inflammation, balance cholesterol levels, and promote overall well-being. To do this, turnip leaves are boiled and taken with arthritis or chronic pain.

    5) Heart Benefits

    Turnips contain the necessary amount of nutrients for the proper functioning of the body, such as potassium and fiber.

    Potassium acts as a vasodilator and helps reduce the burden on blood vessels and arteries by lowering blood pressure. It prevents the development of atherosclerosis, as well as heart attacks and strokes.

    Dietary fiber, on the other hand, is necessary for scraping extra cholesterol from the heart and facilitates its removal from the body.

    6) Improving blood circulation

    A significant level of iron is necessary if you suffer from low blood cell count or anemia.

    Iron plays a role in the formation of red blood cells, which are necessary for oxygenation, repair and start-up of the body's organ system. Thus, more iron means better circulation of each limb of the body.

    7) Bone Strength

    Another advantage of turnip is to maintain the strength of bones, because calcium helps to restore bone matter throughout our body.

    This vitamin is essential for increasing bone mineral density, especially as we get older and begin to suffer from arthritis and osteoporosis. Vegetable consists of 39 mg of calcium (3.90% of the daily requirement).

    8) To maintain digestion

    Dietary fiber is good for digestion. They clarify symptoms such as constipation, diarrhea, cramping and bloating, as well as more severe stomach problems that can sometimes occur.

    Fiber also contributes to a more efficient absorption of nutrients, so we get the maximum benefit from our food!

    9) Cancer prevention

    In addition to vitamin C, turnips contain vitamin E, manganese and beta-carotene. They all act as antioxidants in the body, looking for and neutralizing free radicals before they cause further mutation of cells or the spread of cancer cells.

    Antioxidants found in turnips help prevent long-term chronic conditions. Therefore, the vegetable should always be considered as an important part of daily and weekly food.

    How are turnips eaten?

    • Edible parts of turnips can be eaten raw, boiled and even closed in banks for the winter.
    • Vegetable marinate, stew, fray on soups, stews, casseroles, etc.
    • Bread is sometimes baked with turnips with the addition of wheat flour.
    • Some small varieties are eaten whole, including their leaves.
    • The leaves taste like mustard.
    • Young leaves are sometimes added in small amounts to salads, but some people do not like the taste.
    • Turnips are fermented and used to make kimchi in Korea.
    • In Italy, a popular side dish called Brovada, made from shredded turnips marinated in red grape marc.
    • Raw shredded turnips are served chilled in the absence of other fresh greens, like a winter salad in the Tyrolean Alps in Austria.
    • Vegetable marinated in the Middle East, such as Lebanon.
    • Sometimes vegetable and greens are fried with salt and sauce in Japan.

    Other uses of turnip:

    • A decoction of leaves or stems used in the treatment of cancer.
    • Boiled root with leaves is used in the treatment of breast cancer.
    • Dry seeds are also used as a folk remedy for cancer treatment.
    • From crushed ripe seeds do poultices on burns.
    • Turnip has a diuretic effect. In South Korea, they treat jaundice.
    • Boiled roots with salt are a common home remedy for cough and cold in Iran.

    Turnip purchase:

    Look for bright colored turnips with beautiful onions with purple-colored rings around the top. In the fall and spring take turnips with greens - this is fresher.

    In the winter months, vegetables can come from storage and the leaves will be gone. In any case, choose a solid turnip without stains, which really feels heavy because of their size.

    Clean turnip from greens. If you want, use it for salads or poultices, but not, just throw it away. Keep the vegetable in a loosely covered plastic bag in the refrigerator or cellar. This vegetable needs a dark room and dry air.

    11) “Amber Ball”

    Turnip is really yellow or even cream. The shoulder of the vegetable turns green exactly where it is exposed to sunlight. This particular variety is most susceptible to damage to the worm.

    Достаточно простой сорт. Вкус не такой мощный по сравнению с их фиолетовыми родственниками. Кроме того, они вырастают меньшего размера, иногда их даже не очищают от кожуры.

    Как приготовить турнепс с пользой для здоровья?

    У турнепса чрезвычайно питательная зелень и ее употребляют таким же образом, как и капусту. Soon after washing the herbs under cold water, it is cut evenly, add fresh lemon juice and leave for 5 minutes.

    It is then steamed or fried in a vegetarian broth. Whenever to cook greens properly, its taste will be delicious. Be sure not to overcook it, so that there is no crunch.

    Vegetable cut into small cubes, chop - it all depends on the size and cooked in many ways. It is rubbed on a grater for salads. Always wash and peel the vegetable beforehand.

    Here are a couple of ways to make a great turnip:

    Cook potatoes in chicken broth and add turnips. Potatoes will soften bitterness. Fry the onions and add to the soup too.

    Instead of offering normal french fries along with a cheeseburger, why not make a batch of turnip fries? It is easy to fry, you can both in oil and in your favorite sauce.

    Amazing mashed potatoes can be cooked with turnips and potatoes. First, peel them, cut and put in a pan with salted water. Boil until all ingredients are soft. Then drain the water. Mash vegetables in mashed potatoes, add butter, salt, pepper, and even a little grated cheese.

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