3. There is evidence that the turnip was
domesticated before the 15th century BC
it was grown in India at this time for its oil-
bearing seeds
4. Type
The most common type of turnip is
mostly white
purple, red, or greenish wherever
sunlight has fallen
5. Description
This above-ground part develops from stem
tissue
but is fused with the root.
The interior flesh is entirely white
The entire root is roughly global,.
6. The leaves grow directly from the
above-ground shoulder of the root
any bitter taste of larger leaves can be
reduced by pouring off the water from
initial boiling and replacing it with
fresh water
7. Turnip roots weigh up to about one kilogram
although they can be harvested when smaller
Most very small turnips (also called baby turnips) are
specialty varieties
These are only available when freshly harvested and do
not keep well
Most baby turnips can
be eaten whole, including their leaves
8. Nutrition
The turnip's root is high in vitamin C.
The green leaves of the turnip top ("turnip
greens") are a good source of vitamin A,
folate, vitamin C, vitamin K and calcium
Turnip greens are high in lutein (8.5 mg /
100 g).(a xanthophyll) one of carotenoids.
9. One cup of boiled turnip greens contain 29 calories,
2 grams of protein, 0 gram of fat, 6 grams
of carbohydrate, 5 grams of fiber and 1 gram of
sugar, 660% of your daily needs for vitamin K, 220%
of vitamin A, 66% of vitamin C, 42% of folate, 20%
of calcium needs, 14% of vitamin E and 6% of iron.
بجد لفت هو لو طبعا
10. Like rutabaga, turnip contains bitter cyanoglucosides that
release small amounts of cyanide.
Sensitivity to the bitterness of these cyanoglucosides is
controlled by a paired gene.
Subjects who have inherited two copies of the "sensitive"
gene find turnips twice as bitter as those who have two
"insensitive" genes, and thus may find turnips and other
cyanoglucoside-containing foods intolerably bitter
11. Cultivation
turnips grow best in cool weather
hot temperatures cause the roots to
become woody and bad-tasting
They are typically planted in the spring in
cold-weather climates
12. growing season is only 3–4 months
Turnips are a biennial plant, taking two
years from germination to reproduction
The root spends the first year growing and
storing nutrients, and the second year
flowers, produces seeds, and dies.
13. Health Benefits of Turnips
1. Cancer Prevention:
These cruciferous vegetables contain high levels of antioxidants and
phytochemicals, which reduce the risk of cancer
Presence of glucosinolates prevents & reduces the effect of cancer where
it break into while digesting i.e. indoles and isothiocyanates.
They help the liver process toxins, fight the effects of carcinogens and can
inhibit the growth of tumor cells
Inclusion of this vegetable in your daily diet can reduce the risk of breast
cancer as well as colon and rectal tumors
14. 2. Cardiovascular Health:
Turnips possess great anti-inflammatory properties due to the
presence of large amount of vitamin K.
These help in preventing heart attacks, heart strokes
This results in the reduction of cholesterol.
Turnips are also excellent sources of folate, which further
helps to boost up the cardiovascular system.
15. 3. Bone Health:
Turnips are an important source of calcium and potassium
which are vital for healthy bone growth and maintenance.
Regular consumption of turnip inhibits joint damage, risk of
osteoporosis and the incidence of Rheumatoid Arthritis.
It is also an excellent source of calcium, a mineral that
supports the body’s production of connective tissues.
16. 4. Lung Health:
The carcinogens present in cigarette smoke
cause vitamin A deficiency, resulting in lung
inflammation, emphysema and other lung
problems.
The vitamin A contained in turnip greens helps
in maintaining healthy lungs by counteracting
this defect.
17. 5. Aids in Digestion:
The high fiber content in turnip greens supports the
body’s digestive system.
Turnip greens aid in digestion by absorbing more amount
of bile which uses up the cholesterol present in the body.
Research has proved that glucosinolates may also help
the stomach process bacteria like Helicobacter pylori.
18. 6. Prevents Atherosclerosis:
Too many free radicals in the body cause
oxidation of bad cholesterol and clumping of
platelets in our body, thus leading to
atherosclerosis, damageing the blood vessels.
Vitamins E, C and beta carotene in turnip
roots and greens are excellent antioxidants that
fight free radicals in the body.
19. 7. Beneficial for Weight Loss:
Turnips are low in calories and hence, can form part of an
effective weight loss program. Their high fiber content on the
other hand regulates metabolism, controls body weight and
supports a healthy and active colon
8. Cures Asthma:
Due to their high content of vitamin C which is a powerful
antioxidant. This properties are effective in curing asthma and
preventing the symptoms of asthma.
20. 10. Prevents Body Odor:
Body odor is a common problem, particularly in the summer
months.
Drinking turnip juice is quite beneficial in getting rid of body odor.
11. Eye Health:
Turnip greens are a rich source of lutein, a carotenoid that
promotes eye health and prevents ocular diseases such as
macular degeneration and cataracts
