Turnip Nutritional Value
Did you know that farmers often pick turnips to eat like an apple? Their natural sweetness make turnips a tasty root vegetable. Turnips are certainly less popular than a potato, yet can be utilized in much the same way in a recipe. However, turnips cook faster and taste better fresh than leftover. Peak season for turnips is October through March. Like carrots, turnips store well. Turnips are rich in antioxidant compounds and are a good source of potassium. As a member of the cruciferous vegetable family, the turnip is a winner when it comes to disease-preventing phytochemicals. Turnips are also low in calories, a good source of calcium and iron, and high in vitamin C. In fact, turnip juice has twice the amount of vitamin C as orange juice.
How To Select A Turnip
1. Look for turnips with smooth skin. They should feel firm and heavy with crisp green tops. Check for a sweet aroma.
2. Turnips are, generally, white at the bottom with a light purple blush on the top.
3. Those that are small have the sweetest, most tender flavor. The smaller turnip can be eaten raw, such as when sliced and added to salads.
4. The larger the turnip, the more woody it tends to be.
5. Don’t confuse turnips with rutabagas which are much stronger tasting than turnips. They’re VERY large, usually have a waxy coating, flesh that is yellowish, with a dirty white bottom and a deep purple top.
Many people enjoy eating the greens attached to the end. If you fall in this camp, be sure the greens are fresh and free from decay. But if you’re choosing turnips for the root only, the condition of the greens doesn’t matter.
Turnip: Nutritional Chart
The good: This food is very low in Saturated Fat and Cholesterol. It is also a good source of Vitamin B6, Calcium, Phosphorus and Manganese, and a very good source of Dietary Fiber, Vitamin C and Potassium.
The bad: A large portion of the calories in this food come from sugars.
Turnips have a little bit of almost everything, including thiamine, riboflavin and folate, an important nutritional element for pregnant women and everyone. Due to the high levels of Vitamin K in turnips, individuals sensitive to coagulants or on blood thinners should take extra care when eating turnips.