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Turnip (brassica rapa)

Turnip
Turnip 2622027.jpg
turnip roots
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Brassicales
Family: Brassicaceae
Genus: Brassica
Species: B. rapa
Variety: B. rapa var. rapa
Trinomial name
Brassica rapa var. rapa
L.
Turnip greens, cooked, boiled, drained, without salt
Nutritional value per 100 g (3.5 oz)
Energy 84 kJ (20 kcal)
4.4 g
Sugars 0.5 g
Dietary fiber 3.5 g
0.2 g
1.1 g
Vitamins
Vitamin A equiv.
(48%)
381 μg
(42%)
4575 μg
8440 μg
Thiamine (B1)
(4%)
0.045 mg
Riboflavin (B2)
(6%)
0.072 mg
Niacin (B3)
(3%)
0.411 mg
Pantothenic acid (B5)
(5%)
0.274 mg
Vitamin B6
(14%)
0.18 mg
Folate (B9)
(30%)
118 μg
Vitamin C
(33%)
27.4 mg
Vitamin E
(13%)
1.88 mg
Vitamin K
(350%)
368 μg
Minerals
Calcium
(14%)
137 mg
Iron
(6%)
0.8 mg
Magnesium
(6%)
22 mg
Manganese
(16%)
0.337 mg
Phosphorus
(4%)
29 mg
Potassium
(4%)
203 mg
Sodium
(2%)
29 mg

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
Turnips, cooked, boiled, drained, without salt
Nutritional value per 100 g (3.5 oz)
Energy 92 kJ (22 kcal)
5.1 g
Sugars 3.0
Dietary fiber 2.0 g
0.1 g
0.7 g
Vitamins
Thiamine (B1)
(2%)
.027 mg
Riboflavin (B2)
(2%)
.023 mg
Niacin (B3)
(2%)
.299 mg
Pantothenic acid (B5)
(3%)
.142 mg
Vitamin B6
(5%)
.067 mg
Folate (B9)
(2%)
9 μg
Vitamin C
(14%)
11.6 mg
Minerals
Calcium
(3%)
33 mg
Iron
(1%)
.18 mg
Magnesium
(3%)
9 mg
Manganese
(3%)
.071 mg
Phosphorus
(4%)
26 mg
Potassium
(4%)
177 mg
Sodium
(1%)
16 mg
Zinc
(1%)
.12 mg

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

The turnip or white turnip (Brassica rapa subsp. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot.

Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for .

In the north of England and Scotland, and eastern Canada (Newfoundland), turnip (or neep; the word turnip is an old compound of tur- as in turned/rounded on a lathe and neep, derived from Latin napus) often refers to rutabaga, a larger, yellow root vegetable in the same genus (Brassica), also known as swede (from "Swedish turnip").

The most common type of turnip is mostly white-skinned apart from the upper 1–6 centimetres (0.39–2.36 in), which protrude above the ground and are purple or red or greenish where the sun has hit. This above-ground part develops from stem tissue, but is fused with the root. The interior flesh is entirely white. The root is roughly globular, from 5–20 centimetres (2.0–7.9 in) in diameter, and lacks side roots. Underneath, the taproot (the normal root below the swollen storage root) is thin and 10 centimetres (3.9 in) or more in length; it is trimmed off before the vegetable is sold. The leaves grow directly from the above-ground shoulder of the root, with little or no visible crown or neck (as found in rutabagas).

Turnip leaves are sometimes eaten as "turnip greens" ("turnip tops" in the UK), and they resemble mustard greens (to which they are closely related) in flavor. Turnip greens are a common side dish in southeastern U.S. cooking, primarily during late fall and winter. Smaller leaves are preferred, but the bitter taste of larger leaves can be reduced by pouring off the water from the initial boiling and replacing it with fresh water. Varieties of turnip grown specifically for their leaves resemble mustard greens and have small or no storage roots. These include rapini (broccoli rabe), bok choy, and Chinese cabbage. Similar to raw cabbage or radish, turnip leaves and roots have a pungent flavor that becomes milder after cooking.


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Wikipedia

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