The turnip is a root vegetable commonly
grown in temperate climates
worldwide. The most common type of turnip is mostly white-skinned apart
from the upper 1–6 centimeters, which protrude above the ground and are purple,
red, or greenish wherever the sunlight has hit them. The interior flesh is
entirely white. The entire root is roughly conical, but can be occasionally
global, about 5–20 centimeters in diameter.
Turnip leaves are sometimes eaten as "turnip greens" and
they resemble mustard greens in flavor. The
turnip's root is
high in vitamin C. The green leaves of the turnip top are a
good source of vitamin A, folate, vitamin C, vitamin K and calcium. One medium
raw turnip contains the following nutritional elements according to the USDA:
- Calories : 34
- Fat: 0.12
- Carbohydrates: 7.84
- Fibers: 2.2
- Protein: 1.10
- Cholesterol: 0
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