Turnip, also known as white turnip, is a root vegetable grown in temperate climates. Particularly in warm climates, for its white, spongy taproot. The words “turn” and “neep,” are derived from the Latin word “napus. The name of the plant, are combined to form the word turnip.
Like other root vegetables, the flavor of turnips does not change when cooked. Turnips are spicy while fresh, but when cooked, they become sweet, nutty, and earthy. Moreover, turnips have crisp, starchy flesh when they are raw.
The potassium content per medium turnip is 233 mg. The mineral is essential to your body’s functioning in almost every way. Including helping your nerves deliver signals and keeping your muscles and heart healthy. When you don’t get enough. You run the risk of developing high blood pressure. A stroke, kidney stones, brittle bones, and high blood sugar. Read More..
Inflammation has been linked to many chronic diseases. Such as cancer, rheumatoid arthritis, and artery-hardening-induced high blood pressure.
Turnip glucosinolates degrade into the bioactive byproducts indoles and isothiocyanate. Both of which have anti-inflammatory properties.
Arvelexin, a particular indole found in turnips, is thought to inhibit. Pro-inflammatory substances like nitric oxide. A type of free radical implicated in the inflammation process, according to studies.
For instance, research in test tubes and on animals revealed. So, that areflexic reduced inflammation and injury in mice. And human colon cells by inactivating an inflammatory pathway. Read More…
Little turnips make delicious food. The big ones are usually bitter. Choose turnips that are clean and have a sturdy feel to them.
Remove the leaves base and roots at home. Do not wash it until you are preparing to eat.. They can last up to a week in the refrigerator.
If it’s not a baby turnip, peel the skin.
You can eat turnips raw or cooked, making them very versatile.
To add more vitamins and minerals to mashed potatoes, steam or boil turnips.
To add to salads or slaws, grate them raw.
They taste sweeter when roasted alongside other root vegetables. Like carrots and sweet potatoes.
Turnip greens can be used in place of collards or spinach, and they are sautéed in garlic, olive oil, and lemon.
To receive probiotics that are good for the intestines. Pickle turnips and their greens.
With many health benefits, turnips are a cruciferous vegetable.
They have a superior nutritional profile and contain bioactive compounds like glucosinolates. Which may aid in blood sugar regulation, and offer defense against risky microbes. Have anti-inflammatory and anti-cancer properties.
Both the roots and the greens are edible and very nutrient-dense. Making them a fantastic supplement to a balanced diet.
Steam, boil, or bake. Use turnips in all the same ways as you would potatoes. They can be flavor-added by steaming them with some butter, salt, or lemon juice. You can also bake or boil them in stews, soups, and stir-fries
Turnips contain a variety of chemicals. Including glucosinolates, isothiocyanates, flavonoids, phenols, indoles, and volatiles. Sulfur compounds, all of which may have antioxidant properties. The chemical makeup of turnips may reduce the risk of liver damage. And even help to maintain the organ’s health
With many health benefits, turnips are a cruciferous vegetable. They have an outstanding nutritional profile. And bioactive components like glucosinolates may help regulate blood sugar. Guard against dangerous microorganisms, and have anti-inflammatory and anti-cancer properties.
Brassica rapa (turnip) and Raphanus sativus (radish) are two different species. But, they are both cruciferous vegetables that fall under the Brassicaceae (mustard) family. Because of the strong aroma of the plant components they contain.