Turnips can be roasted, boiled, steamed, or stir-fried. When shopping for turnips buy the one that feels heavier than it looks. Hold the turnip in your hand and weigh it by feel, select the turnip that feels the heaviest. Small tender varieties are grown for human consumption while there is a larger variety that is grown for feed for the animals. In the north of England and Scotland, turnips are called by another name which is neeps.
The most common type of turnips is mostly white-skinned except for the one to six centimeters that are above the ground and are the colors of purple, red, or greenish depending where the sunlight hits the plant. The above ground part develops mostly from stem tissues and is fused with the roots. The interior flesh is mostly white and the root is five to twenty centimeter in diameter.
The taproot which is the normal root is below the storage root is thin and about ten centimeters in length. The leaves of the plant grow directly off the shoulder of the plant that is above the ground. The leaves of the turnip are sometimes eaten and called "turnip greens". They resembled mustard greens with the flavor from the leaves. Turnip greens are a common side dish in the southeastern United States
Turnip greens are a common side in the southeastern United States and the smaller leaves are the leaves that are usually preferred to use. Because the larger leaves give off a bitter taste which is easy to take care of by pouring off the boiling water and putting fresh water over the top of the leaves.
Turnips are a very low calories vegetable and contain only twenty-eight calories for every one hundred grams of a turnip. The roots of the turnips are a rich source of Vitamin C which is a powerful water-soluble vitamin antioxidant that is required by the body to synthesize for collagen. It helps the body fight against the free radicals, helps to prevent against cancers, inflammatory, and boost the immune systems.
Turnips greens are a storehouse of nutrients and are double the root’s value of the nutrients. The roots are a rich source of antioxidant and nutrients like Vitamin K, Vitamin A, Vitamin C, carotenes, xanthins, and lutein.
The top greens are a rich source of B Complex Vitamins such as riboflavin, folates, pyridoxine, pantothenic acid, and thiamin. Fresh greens are a rich source of these minerals and they are calcium, copper, iron, and manganese.
One cup of cooked turnips contains one point one gram of proteins. White turnips contain eighteen trace amounts of amino acids and whereas they do not provide all of the essential amino acids, this vegetable is considered not at all protein.
Turnips are a low source of sodium and contain only one percent of the needed daily required an amount of sodium.
One cup of cooked turnips contains fourteen percent of the daily required amount of potassium. Potassium is important for bone health and heart health.
Turnips are a rich source of Vitamin C and one cup of cooked turnips supply twenty percent of the daily required amount of Vitamin C. Vitamin C supports the immune system and works as an antioxidant.
Turnip also supplies eight percent of Vitamin B6, but turnips provide only five percent of the following vitamins which are Vitamins A, Vitamins D, and Vitamins E.