Turnip

2024 Author: Josephine Shorter | [email protected]. Last modified: 2024-01-17 02:10

Turnip (lat. Brassica rapa) is an annual or biennial plant of the Brassicaceae family, or Cruciferae.

Turnip has long been cultivated as a garden plant. Sources claim that it became known about six thousand years ago. The homeland of the vegetable is the Mediterranean, East and South Asia. It was grown by the ancient Romans and is valued for its unpretentious care and high yield.

Composition and calorie content

Fats: 0.1 g
Proteins: 1.5 g
Carbohydrates: 8.1 g
Water: 89.6 g
Ash: 0.7 g
Cellulose: 1.6 g

Vitamins	amount	% RDA
Vitamin C (ascorbic acid)	20 mg	22%
Vitamin B6 (pyridoxine)	0.09 mg	five%
Vitamin B9 (folic acid)	15 mcg	4%

Minerals (in 100 g):	amount	% RDA
Silicon	91 mg	303%
Vanadium	40 mcg	100%
Boron	49 μg	70%
Cobalt	2 μg	20%
Rubidium	11.1 mcg	eleven%
Molybdenum	6-8 μg	ten%
Calcium	49-161 mg	ten%
Potassium	238 mg	ten%

Other important connections:

Phytosterols - 7 mg (12.7% of the RDI)
Purines - 4 mg (3.3% of the RDI)

Complete chemical composition ➤

Useful properties of turnip

Healthy turnip contains a storehouse of trace elements, essential oils, vitamin C and carotene. The whole plant contains mustard oil, so it has a pleasant, slightly harsh, but rather piquant taste.

It has antiseptic, diuretic and anti-inflammatory properties. It contains potassium, magnesium, sulfur, iron, sodium, manganese and iodine, and the rare anti-cancer element sulphorophane. The pulp of the vegetable is useful for vitamin deficiency, the presence of calcium contributes to excellent prevention of rickets and diseases of the skeletal system. Raw turnips contain sugars, polysaccharides, sterol, glucoraphanin.

When choosing turnips, it is necessary to pay attention to large root crops, they contain more vitamins of groups B1, B2, B5, PP, provitamin A, phosphorus and sulfur.

The use of turnip in traditional medicine

The owner of a number of advantages - turnip is recommended for use in dietary nutrition, its low calorie content contributes to the rapid acquisition of harmony and getting rid of many ailments. Turnip juice is an excellent pain reliever, sedative and expectorant. With regular use of the juice, you can eliminate kidney stones, normalize cardiac activity, cleanse the joints and cure diseases of rheumatic origin.

Turnip is used in folk medicine to remove salt deposits, it is effective for polyneuritic pathologies. In any form, the vegetable is good for the stomach and intestines. Boiled turnips are applied to the joints during an exacerbation of gout, this remedy soothes and removes pain. Baths with turnip broth have a good effect on the state of health. Rinsing with a warm broth relieves toothache and reduces inflammation of the oral mucosa. Due to the fact that the root crop is saturated with sulfur, blood is purified, stones in the bladder dissolve.

Magnesium assists in the absorption of calcium and its accumulation in the body. Juice and broth soften phlegm, helping to release the bronchi from them during colds, laryngitis and asthma. It is surprising that in the pulp, and, consequently, in the juice there is a natural antibiotic that inhibits the growth of fungi, except for E. coli and staphylococcus. A debilitating cough is treated with the juice obtained from grated turnips and sugar. You should drink a teaspoon 5 times a day, mixing with honey.

Turnip decoction: grate a medium-sized vegetable, pour 1 cup boiling water and simmer for 2-3 minutes. Strain and drink warm 4 times a day.

The benefits of turnip leaves

The leaves of lettuce varieties of turnip are rich in vitamins and minerals, iron, beta-carotene and vitamin C. The juice of turnip leaves, thanks to calcium, prevents the softening of bones and teeth. The potassium content in the leaves contributes to an increase in the alkaline composition, which is useful for low acidity of gastric juice.

Infusion of turnip leaves: pour 20 g of chopped leaves with a glass of boiling water and leave for 30 minutes. Divide into three servings and drink before each meal. This infusion can be used as a gargle for the throat and gums.

Turnip varieties

Breeders have bred many varieties of turnip, which are distinguished by quick ripening, juiciness, and excellent taste.

The garden turnip ripens in August - September. It is a biennial plant with a thickened root and a round, oval or shortened root crop. The flesh can be yellow or white. It is used in medical nutrition for the prevention of atherosclerosis. Helps with constipation, liver disease. Promotes the activation of beneficial intestinal microorganisms in case of indigestion.

It is especially valuable that the turnip can be used as a supplier of vitamins and nutrients in winter. For colds from grated turnips and any animal fat, you can prepare a mixture and apply on the chest and back as "mustard plasters". Also, a decoction is boiled for warming and perspiration.

White turnip has not only excellent taste and medicinal properties. It is great for cleansing the intestines. To do this, grate 100 grams of pulp, squeeze the juice and add 50 grams of honey. It is important to drink this portion from 6 to 7 am on an empty stomach, the result will appear immediately. Course - a week.

White turnips are low in calories and high in nutritional value. Since ancient times in Russia, turnip has been the main food product. It was consumed fresh, boiled, fried and steamed. The dishes are distinguished by their extraordinary taste and high nutritional value.

Turnip contraindications

It is contraindicated to use turnips with exacerbation of inflammatory processes in the gastrointestinal tract. Acute and chronic hepatitis and cholecystitis, diseases of the central nervous system - diseases in which turnip is strictly prohibited.

The author of the article: Kuzmina Vera Valerievna | Endocrinologist, nutritionist

Education: Diploma of the Russian State Medical University named after NI Pirogov with a degree in General Medicine (2004). Residency at Moscow State University of Medicine and Dentistry, diploma in Endocrinology (2006).

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Complete Chemical Composition Of Turnip

Full chemical composition of turnips per 100 g Calories 32 Kcal Fats:0.1 gProteins:1.5 gCarbohydrates:8.1 gWater:89.6 gAsh:0.7 gCellulose:1.6 gVitamins Nameamount% RDAVitamin B1 (thiamin)0.05 mg3%Vitamin B2 (riboflavin)0