It has been used in various fields for hundreds of years. However, many people underestimate its benefits and do not eat it. In the article we will tell you what calorie content turnips have, about their health benefits and harms.
Nutritional value and calorie content
Belongs to the group. Since ancient times it has often been used for cooking, but recently, unfortunately, it has lost its popularity. However, the vegetable is rich in nutrients and vitamins, so it is recommended to periodically include it in your diet.
Important! Turnip juice is an aggressive product, so when consuming it is important to adhere to the recommended dose. High concentrations of the product can lead to gastrointestinal problems.
Nutritional value of 100 g of root vegetables includes:- proteins - 1.481 g;
- carbohydrates - 6.184 g;
- indigestible fiber - 1.817 g;
- starch - 0.263 g;
- fats - 0.099 g;
- organic acids - 0.083 g;
- mono-, disaccharides - 5.671 g;
- ash - 0.667 g;
- water - 89.468 g.
Depending on the type of processing, turnips have different caloric content:
- raw vegetable (100 g) - 31.73 kcal;
- whole fruit (about 200 g) - 63.47 kcal;
- boiled vegetable - 32.17 kcal;
- stewed product - 29.84 kcal;
- steamed vegetable - 31.04 kcal.
Chemical composition
The vegetable has a rich composition of vitamins and elements. By consuming the root vegetable once a week, you can quickly replenish the reserves of important substances in the body. 
100 g of vegetable contains the following macroelements:
- potassium - 237.463 mg;
- calcium - 48.164 mg;
- phosphorus - 33.178 mg;
- sodium - 16.912 mg;
- magnesium - 16.861 mg.
- iron - 0.874 mg.
- 1.3 mg vitamin PP;
- 0.2 mg vitamin E;
- 20 mg vitamin C;
- 0.05 mg vitamin B2;
- 0.06 mg vitamin B1;
- 17 mcg vitamin A;
- 0.2 mg beta-carotene;
- 0.9 mg vitamin B3 (PP).
Did you know? Due to the high potassium content, eating turnips helps to improve teeth health and strengthen gums.
Knowing how many calories are in turnips, you can competently create a menu and at the same time receive a lot of useful substances with meals. What are the benefits of turnips?
The vegetable is useful in any form. It can be eaten both fresh and after heat treatment. Let's consider what benefits the root vegetable gives to the body in different ways of using it.
Juice
The juice obtained from turnips perfectly relieves pain, soothes and has an expectorant effect. Thanks to its effect, kidney stones are dissolved and cardiac activity is stimulated. It has a beneficial effect on joint diseases. 
It is also recommended to drink root juice to treat sore throat or pharyngitis; it restores lipid metabolism and treats atherosclerosis. If you have diabetes, vegetable juice helps increase the body's protective function.
Raw
Many people are interested in the question of whether it is possible to eat raw turnips. It is possible, even necessary! By consuming raw turnips, you replenish the body with essential nutrients and prevent the occurrence of vitamin deficiency. Thanks to the rich vitamin composition of the root vegetable, heart rate is normalized, peristalsis of the digestive tract is enhanced, and food absorption is improved.
Important! People who have problems with the endocrine system are prohibited from consuming turnips.
Due to the presence of a rare component - glucorafin, which under the influence of enzymes is converted into sulforaphane, it has antitumor and antibacterial effects. Eating turnips reduces the risk of certain infectious diseases, as well as certain types of cancer.
Eating raw root vegetables has a good effect on vision, improves skin, nails, hair, and also helps normalize the microflora of the genitourinary tract in case of thrush. Turnips have also been proven to be of great benefit to men: it has a diuretic and anti-inflammatory effect, improves the functioning of the gastrointestinal tract. Thanks to the presence of many vitamins, potency improves and the male body rejuvenates.
Boiled
Did you know? Turnip is the oldest plant. The vegetable was first grown almost 400 years ago.
Boiled root vegetables have the same properties as raw ones. However, this method of treatment is often used for diseases of the stomach and rectum to reduce irritation of the walls. Boiled turnips are softer, so they are easier for children and older people to consume. 
Application of root vegetables
The plant is actively used in various fields. Let's look at how root vegetables are used in different industries.
In folk medicine
The vegetable is often used in. It is the basis for preparing medicinal infusions and compresses. Thanks to the vitamin complex, the stomach improves, toxins are eliminated, and the intestines begin to function normally.
The root vegetable has an excellent analgesic, sedative and expectorant effect. For medicinal purposes, as a diuretic, vegetable juice is consumed three times a day before meals, 0.5 cups.
Important! Eating root vegetables too often can lead to diathesis, as well as the negative impact of the vegetable on the body and provoke the development of a certain number of diseases. Much does not mean good.
Thanks to turnip decoctions, you can overcome viral and colds. For chronic joint diseases, it is recommended to take baths from root vegetable decoctions. 
In dietetics
Turnip is one of the main dietary products. It can be used in salads, and can also be replaced with root vegetables in all dishes.
Turnip is a light product. It is a must in the diet of people who are obese, as well as diabetics. Due to the fact that it helps remove harmful substances and toxins from the body, weight loss occurs.
There are no specific diets based on turnips. But those who want to lose a few kilograms and improve their intestinal function should include this vegetable in their menu and eat it regularly.
In cooking
The plant is good raw, boiled and stewed. It is often used to prepare vitamin salads, to which vegetable leaves, rather than root vegetables, are added. Turnip juice is the basis for making vegetable cocktails. Turnips can also be used for baking casseroles, mixing it with various cereals. Puree made from root vegetables has a delicate and pleasant taste.
Did you know? Turnips contain a unique element - sulfur, which is involved in blood purification. It is not found in other vegetables.
The French prefer to stew turnips with lamb, carrots and onions. The presence of a pronounced taste allows you to cook the vegetable without the use of hot spices. Root vegetables go well with vegetable oil, cheese, sour cream, cream,
17:10
Turnip is one of the most ancient cultivated plants on earth. It began to be cultivated several thousand years ago, and since then the popularity of the vegetable has only grown. There were even sayings, proverbs and fairy tales about turnips. This heroine of folk tales is a storehouse of useful substances, a unique product for a healthy diet.
Composition and how it is useful
In Ancient Rus', turnips were always the main product on the table. She was appreciated, loved, respected, considered the “queen of the vegetable garden.” But with the appearance of potatoes in the beds she was undeservedly forgotten. The root crop could be found on the plots of its faithful adherents.
Recently, the turnip has again begun to gain lost ground. The once forgotten vegetable can be found more and more often on the shelves of shops and vegetable markets.
Research has shown that In terms of the amount of nutrients, turnips are not inferior to many popular vegetables, and in some positions even ahead of them.
“Vegetable Garden Queen” is a source of fiber, contains vitamins C, PP, E, B1 and B2, beta-carotene, vegetable fats, sugars, succinic acid, mustard oil. The vegetable surpasses citrus fruits and cabbage in the amount of ascorbic acid.
The vegetable contains elements of the periodic table such as sulfur, sodium, manganese,. Regular consumption of root vegetables fully covers the body's needs for these substances. In terms of phosphorus content, turnip is ahead of and. Calorie content is 32 kcal per 100 g, which makes the product very attractive for those who want to lose weight.
The glucoraphanin contained in the root vegetable is of particular value. This is a very rare substance that is found in sufficient quantities in kohlrabi, broccoli and. In the body, glucoraphanin is transformed into an organic compound - sulforaphane, which has anticancer effect. The substance reduces the risk of developing diabetes.
Thanks to its rich composition, the benefits of turnips are limitless. It nourishes the body, saturates it with energy, and helps get rid of many health problems.
Vegetable for a long time used in folk medicine. It has wound healing, analgesic, antiseptic, antibacterial, anti-inflammatory, and diuretic effects.
List of beneficial properties of root vegetables:
To prevent acne, it is enough to eat one turnip per day to compensate for the deficiency of sulfur, a mineral responsible for clean skin.
- Vegetable reduces the risk of developing cancer. Recommended as a general tonic for people suffering (but in small quantities - due to).
- Fresh turnip juice is an expectorant and diuretic.
- As a low-calorie product, the root vegetable is indicated for people who are obese. It saturates well without causing extra pounds to settle on the waist.
- Vegetable helps get rid of chronic constipation- its pulp contains the enzyme lysozyme and a lot of fiber.
- The root vegetable is useful to consume (in portions of no more than 300 g, no more than 2 times a week).
- Turnips will also be of great benefit to small children. However, it is recommended to introduce it into children’s diets in small portions from the age of two.
Potential product hazards
The vegetable has a number of contraindications. You should not consume it raw if you have the following health problems:
Even in the absence of contraindications, root vegetables should be introduced into the diet gradually, observing the measure. Out of habit he can cause bloating, increase gas formation.
Taking turnip juice internally also requires reasonable caution. You should not overuse the vegetable - it is enough to eat a small turnip weighing no more than 300 g per day. It is best to eat it boiled or steamed.
How to use
Turnip is good in any form. Vitamin salads are made from fresh vegetables or eaten just like that. Turnips are also steamed, boiled, fried, baked, even pickled for the winter.
The root vegetable is combined with other vegetables, dried fruits, and cereals. You can add it to meat dishes, bake with cheese. From turnips, honey and nuts The results are very tasty and healthy candied fruits.
There is one little secret - if you pour boiling water over raw turnips, they will not taste bitter.
Can we say that turnip tops are no less useful? Without a doubt. Its young leaves are good vitamin supplement for spring salads or vegetable soups.
Other Applications
Turnip is useful in the treatment of diseases, in cosmetology and as a means for weight loss. Traditional medicine offers dozens of recipes with root vegetables. Here are just a few of them:
- For bronchitis. Grind a couple of tablespoons of the vegetable and leave in a glass of boiling water for 25 minutes. Drink 50 ml four times a day.
- Relief from toothache. Boil 2 tbsp in 200 ml water. spoons of grated turnip for a quarter of an hour. Rinse your mouth with the strained broth.
- For frostbite and gout. Rub a mixture of 2 parts grated boiled turnip and 1 part goose fat into the affected areas.
- Treatment of colds. Squeeze the juice of the raw root vegetable, add a little honey to it. Take the product 1 or 2 tbsp. spoons 3 times a day.
- For sleep disturbances. Mix steamed turnip juice with honey and drink before bed.
The use of the vegetable gives amazing results in cosmetology. This component moisturizes, tones, cleanses the skin, slows down aging, and has a whitening effect.
The root vegetable is also used in hair care, promoting active growth and eliminating dandruff. Effective recipes:
Turnip is a wonderful product for losing excess weight. It’s not worth eating this vegetable alone, but you can, for example, prepare stewed or steamed turnips instead of high-calorie mashed potatoes as a side dish.
Sweets, chocolates, other sweets for excess weight useful to replace with candied root vegetables. To do this, cut it into slices and place it in a jar, coating each layer with honey.
Store the dessert in the refrigerator and consume it when you really want something sweet - it’s both tasty and healthy. And for those who can’t give up chips, dried turnips will help out. The root vegetable is cleaned, cut into thin slices and dried for two days. Store healthy “chips” in a paper bag.
Rules for selection and storage
When purchasing, you need to choose small young root vegetables with smooth, crack-free skin. It is desirable that they be heavy, without internal voids.
Young turnips have a sweetish and mild taste, while old ones have woody flesh and a sharp taste. It is best to choose a turnip with green, not yet withered tops- this speaks of its freshness.
Turnips should be stored in the refrigerator, where they do not lose their flavor for 2 weeks. For the winter, it is buried in the sand, after cutting off the tops, leaving strong tails on the vegetable.
A box with winter supplies of healthy root vegetables is placed in a dark, cool place with a temperature of 0 to 3 °C.
Learn about the health benefits and potential harms of yellow turnips, their beneficial properties and contraindications for use from experts in the following video:
Turnip is an amazing vegetable, capable of feeding, healing and even rejuvenating. But it should be used wisely, in moderation and taking into account all contraindications. This is the only way the “queen of the garden” can become a permanent and favorite vegetable on your table.
Fresh turnips are enriched with vitamins A, B1, B2, B4, B5, B6, B9, E, C, PP, K, minerals magnesium, potassium, sodium, calcium, manganese, iron, selenium, copper, zinc.
The calorie content of boiled turnips per 100 grams is 32 kcal. In a 100 gram serving of the product:
- 1.4 g protein;
- 0 g fat;
- 6 g carbohydrates.
Boiled vegetables retain almost all vitamins and minerals. Due to its low fat and carbohydrate content and high dietary fiber content, this product is recommended for inclusion in the diet during dieting and weight loss.
Calorie content of steamed turnips per 100 grams
The calorie content of steamed turnips per 100 grams is 32 kcal. Recipe:
- turnips are cut into thin circles, placed in a clay pot, salted to taste;
- Add a few tablespoons of clean water to the pot with turnips. It is important not to overdo it with water, as then the turnips will turn out boiled and not steamed;
- Ready turnips can be seasoned with herbs, onions, garlic, mustard, and sour cream. Those with a sweet tooth can add jam or honey.
Benefits of turnips
The beneficial properties of turnips are:
- the product stimulates the intestines, promotes the production of gastric juice;
- turnips are rich in dietary fiber, which remove toxins and waste from the body;
- the root vegetable is enriched with vitamins and minerals, so it is included in the diet for the prevention and treatment of vitamin deficiency;
- vitamin C of the product improves immunity, ensures the prevention of influenza and ARVI;
Description and detailed chemical composition of turnips. Who can and cannot use it. What delicious things can you cook with it and how to do it. All the most interesting things about turnips.
Contents of the article:
Turnip is an annual plant from the Brassica family. Only its fruits are yellowish in color and round in shape; the tops are practically not used. Their diameter ranges from 3 to 7 cm. This culture is completely cultivated; it is not found anywhere in the wild. Its homeland is the countries of Western Asia. In Rus', this vegetable was considered as important as potatoes are now, but several centuries later it was nevertheless supplanted by a competitor. There are about 50 varieties of turnips, the most delicious of which are “Comet”, “Golden Ball”, “Snow White” and “White Night”.
Composition and calorie content of turnips
Turnips contain almost all existing acids, most macro- and microelements and vitamins.
The calorie content of turnips per 100 is 22 kcal, of which:
- Proteins - 3.17 g;
- Fats - 0.49 g;
- Carbohydrates - 2.85 g;
- Dietary fiber - 2.7 g;
- Water - 92.55 g;
- Ash - 0.93 g.
- A, RE - 131 mcg;
- Beta-carotene - 1.573 mg;
- Lutein + Zeaxanthin - 1121 mcg;
- B1, thiamine - 0.162 mg;
- B2, riboflavin - 0.129 mg;
- B4, choline - 18.3 mg;
- B5, pantothenic acid - 0.322 mg;
- B6, pyridoxine - 0.171 mg;
- B9, folic acid - 83 mcg;
- C, ascorbic acid - 20.2 mg;
- E, alpha tocopherol, TE - 1.62 mg;
- K, phylloquinone - 224 mcg;
- RR, NE - 1.221 mg;
- Betaine - 0.3 mg.
- Potassium, K - 196 mg;
- Calcium, Ca - 108 mg;
- Magnesium, Mg - 22 mg;
- Sodium, Na - 33 mg;
- Phosphorus, Ph - 73 mg.
- Iron, Fe - 2.14 mg;
- Manganese, Mn - 0.395 mg;
- Copper, Cu - 42 μg;
- Selenium, Se - 1 μg;
- Zinc, Zn - 0.77 mg.
- Mono- and disaccharides (sugars) - 0.38 g;
- Glucose (dextrose) - 0.1 g;
- Sucrose - 0.11 g;
- Fructose - 0.17 g.
- Arginine - 0.172 g;
- Valine - 0.153 g;
- Histidine - 0.066 g;
- Isoleucine - 0.104 g;
- Leucine - 0.17 g;
- Lysine - 0.198 g;
- Methionine - 0.048 g;
- Threonine - 0.106 g;
- Tryptophan - 0.043 g;
- Phenylalanine - 0.128 g.
- Alanine - 0.124 g;
- Aspartic acid - 0.36 g;
- Glycine - 0.123 g;
- Glutamic - 0.549 g;
- Proline - 0.131 g;
- Serine - 0.099 g;
- Tyrosine - 0.075 g;
- Cysteine - 0.039 g.
- Palmitic - 0.043 g;
- Stearic - 0.006 g;
- Heptadecene - 0.017 g;
- Oleic - 0.009 g;
- Linoleic acid - 0.017 g;
- Linolenic - 0.113 g;
- Omega-3 - 0.113 g;
- Omega-6 - 0.017 g.
Useful properties of turnips
It is best to consume it raw, as it retains all the substances the body needs. This root vegetable is especially recommended to be included in the diet menu during weight loss and diabetes. Its positive effect on the heart, blood vessels, kidneys, teeth, joints, vision, and organs of the respiratory system has been noted. This vegetable is very useful for children and the elderly with weak immunity.
Considering the effects of consuming turnips, the following should be noted:
- Relieves toothache. This is relevant only if it is caused not by a destructive process in dentin, but by simple nervous overstrain, poor quality oral care, or increased sensitivity of the enamel.
- Improves the condition of ENT diseases. These include tonsillitis, laryngitis, pharyngitis, ARVI, sinusitis, etc. As a result, the temperature passes faster, strength appears, and immunity increases.
- Eliminates chronic constipation. We can talk about this when they are the result of a sedentary lifestyle, poor nutrition and constant stress. If the cause is colitis or gastritis, turnip will not help, rather the opposite.
- Lowers blood sugar levels. This effect is possible only if you follow a low-carbohydrate diet that excludes flour and sweets. We are talking about both type 1 and type 2 diseases.
- Restores joints. Turnip cleanses of toxins, salts and waste, improving mobility and blood circulation in them.
- Normalizes metabolism. This is achieved by stimulating the production of gastric juice, reducing cholesterol levels in the blood, and cleansing the intestines.
- Brings order to the kidneys. This is especially useful for pyelonephritis, microliths and stones, when you need to reduce the consumption of vegetables with “aggressive” juice.
Pay attention! Both the pulp and the juice of the vegetable are very useful, which is recommended to drink for arthritis, rheumatism, and cardiovascular diseases. It improves immunity, gives strength, and makes muscles more elastic.
Harm and contraindications of turnips
You definitely cannot include turnip dishes on the menu if you have any gastrointestinal diseases - pancreatitis, cholelithiasis, hepatitis, cholecystitis. Those who suffer from acute gastritis and peptic ulcers of any form should be especially careful. In this case, the juice of the vegetable will irritate the already weak mucous membranes of the stomach and intestines, which can lead to an aggravation of the situation and an attack of colic.Among the relative contraindications of turnips are:
- Age up to 10 years. In this case, food is much more difficult to digest, and, accordingly, the load on the body is greater. If it is regular, there is a high risk of developing gastritis, hyperplasia of the stomach walls and colitis.
- . This limitation is due to the fact that turnips contain many essential oils, which in this disease will be removed from the body more slowly and irritate the organs.
- Presence of open wounds in the oral cavity. This only matters when it comes to raw vegetables. Under the influence of juice, it can strongly bake and pinch the mucous membrane.
- Angina. Here you can only eat boiled, baked or stewed fruits, otherwise they will irritate the tonsils and lead to an exacerbation of the disease. This is very common with inflammation of the lingual tonsil.
Important! In the case of chronic gastritis and colitis, “second potatoes” can be eaten only in the absence of attacks and exclusively in boiled or baked form.
Recipes for dishes with turnips
Turnips are usually consumed raw and used to make salads. Due to its bitter taste, it is recommended to mix it with other ingredients rather than eat it alone. It goes well with carrots, sweet onions, cheese, and tomatoes. It is stewed, fried, boiled, baked, stuffed. This root vegetable is great for soups and purees.Here are just a few simple recipes:
- Salad. Wash, peel and cut into strips of 2 pieces. turnips and green unsweetened apples. Season the salad with unrefined corn oil, sea salt, and apple cider vinegar to taste. Stir the mixture and place it on plates. Top the dish with umbrellas of parsley or dill. In this recipe, butter can be replaced with low-fat sour cream.
- Stuffed. Wash and clean 5-7 pcs. main vegetable, then cut out the middle of them, you want the walls to be no thicker than 1 cm. Then salt the water and send the base to cook for 10 minutes. Now prepare the filling - here you will need to fry 200 g of chopped chicken breast, 150 g of cheese and 2 onions. All this should be salt and pepper, add 2 tsp. sour cream and place on turnips. Then you need to grease a baking sheet with oil, put the stuffed vegetables there and put them in the oven for 20-25 minutes. The finished dish can be topped with sour cream in which the garlic has been mashed.
- Soup. Boil 1 liter of chicken broth and add pre-fried vegetables - carrots, onions, turnips. You will need enough of them to make the dish thin; they should be finely chopped or grated. Next, pour everything into the liquid and cook for 20 minutes. At the end, salt and pepper it, add a little chopped cilantro and green onions. Before serving, you can add a little sour cream or cream.
- Puree. This is the easiest recipe! All you need to do is boil the peeled vegetables until they become soft and mash them with a masher. It is best to salt the already prepared dish, then add a little sour cream and butter, one egg.
- Baked. Cut the peeled turnips into slices, place the prepared tomatoes on top in the same way, salt, pepper and sprinkle with hard cheese. Place them on a baking sheet greased with vegetable oil and bake for 15 minutes.
- Pickled. This is an ideal dish for the winter, for which you will need to wash 3 pieces. turnips, 2 carrots and 1 onion. Cut all this into strips or cubes. Next, boil 2 liters of water, add a few pinches of salt and 20 ml of apple cider vinegar. This brine needs to be poured over the vegetables placed in glass jars. Then they are covered with lids and left for 2-3 days. The liquid is not drained until all the salad has been eaten, otherwise it will be lost.
- Gratin. This delicious dish is of Belgian origin. In the CIS, potatoes are most often used to prepare it, but we will deviate a little from this recipe. You need to melt butter in a hot frying pan, fry the main chopped vegetable (3 pieces), one carrot and 2 onions. Then the ingredients should be combined, salt and pepper to taste and placed in a baking container. Sprinkle grated hard cheese on top of the mixture until it completely covers it, and place in the oven for 20 minutes.
- Dumplings. You will need to mix the standard dough for this case (water + flour + egg + soda and salt), you should get about 1 kg. Next, you should place it in the refrigerator for exactly an hour and start filling. At this time, you need to grate 2-3 turnips, fry them along with onions (1-2 pieces) and mix. While the filling is cooling, roll out the dough into a thin layer, cut out circles and place a little mixture on them. Now fold the edges and pinch them, as in the case of dumplings, and then roll them into a ring. Ready-made dumplings can be frozen in the refrigerator or immediately boiled in salted water, poured with sour cream and served.
Important! Peeled and, especially, crushed turnips quickly drain and turn black, as a result of which they lose most of their beneficial substances. That is why you need to cook it 1-2 times maximum, without keeping it in the refrigerator for a long time.
Turnips are much healthier than their “competitor”, potatoes, since they do not contain starch at all. The Turnip variety is widely used as livestock feed.It is also interesting that until the 20th century, the British and Irish made glowing heads for Halloween not from pumpkins, but from turnips. There is even a Russian folk tale dedicated to this vegetable, which children love very much.
Surprisingly, 1 kg contains more than 1 million seeds, since they are very small. Because of this, in ancient times, when sowing, they were chewed and spat out, rather than scattered by hand. It is very popular in Great Britain and Germany, where it is readily consumed along with meat.
Until 1300, the inhabitants of Kievan Rus had a ritual of getting rid of evil spirits using turnips. It was held in the evening before All Saints' Day. To do this, they cleaned one of the largest heads, removed almost all the pulp from it, and inserted a candle in its place. Such a “flashlight” was left on the windowsill for several days, during which all evil spirits left the house.
It is very important that turnips can be stored outside the refrigerator for more than six months. Therefore, it is convenient to buy it in advance in large quantities and leave it in the basement or on the balcony.
Externally, without the green part, it is very similar to its counterpart, the white radish. Therefore, buyers often confuse them in the store and in the market.
There was an interesting tradition in Rus': girls, refusing to get married, gave their admirers any dish with turnips. Nowadays, every year in Switzerland, the city of Richterswil, a parade is held in honor of this vegetable. During this time, the streets are decorated with lanterns made from it and numerous candles, people dance and sing. To organize this large-scale event, at least 10 tons of root crops are used. In 1999, it even entered the Guinness Book of Records, when the amount of turnips used reached 25 tons.
How to cook turnips - watch the video:
There are surprisingly many options for how to deliciously prepare this vegetable, but no matter in what form it is served, the benefits of turnips will always be enormous for the body. It contains much fewer calories and much more vitamins, micro- and macroelements necessary for humans than the same potatoes, which unfairly replaced them on the shelves.
Turnip is the closest relative of cabbage. It is important for people with chronic diseases to know the benefits and harms of turnips in order to use them in therapeutic nutrition and diets. Until the 18th century in Russia, the fruit was consumed as the main vegetable, until Peter I brought potatoes from Europe. Despite the beneficial properties of turnips, nowadays they are a rare guest on the table.
Benefit
Is turnip good for the human body? The root vegetable contains important vitamins and minerals. The product is eaten raw, boiled, stewed. Turnips are useful in any cooking method. Eating root vegetables will have a beneficial effect on the functioning of organs and systems.
- Digestive system. Turnip improves intestinal motility: when regularly included in the diet, it helps eliminate constipation. The abundance of fiber in its composition helps cleanse the intestines of toxins and prevents the formation of gallstones.
- Immune system. Turnips are the record holder for the content of ascorbic acid (vitamin C). Regular consumption of root vegetables is an excellent prevention of vitamin deficiency. During the flu and cold season, the vegetable will help cope with the disease in a short time. Beta-carotene and vitamin E prevent the proliferation of viruses, because participate in the synthesis of interferon.
- Respiratory system. A lack of ascorbic acid in the body leads to a weakening of local immunity on the mucous membranes. With existing diseases of the throat and respiratory tract, this leads to complications: loss of voice, bronchitis. The anti-inflammatory properties of turnips will help cope with the effects of a cold on the respiratory system. Vitamin A helps cleanse smokers' lungs of carcinogens contained in cigarette smoke.
- Cardiovascular system. Turnips contain vitamin K and phytonutrients. These substances improve blood circulation and relieve vascular swelling. Such properties prevent angina pectoris and coronary heart disease. Turnip removes bad cholesterol from the body, eliminating the formation of plaques on the walls of blood vessels. For older people, eating turnips reduces the risk of atherosclerosis.
- Joints and bone tissue. The high content of potassium and calcium in turnips promotes the formation of connective tissue. Sufficient intake of these substances reduces the likelihood of joint damage and bone fractures.
- Circulatory system. Turnip contains sulfur, which cleanses the blood of harmful substances and is involved in the process of lymph restoration.
For women
Eating turnips has a beneficial effect on:
- figures;
- hair;
- nails
Turnip is a source of antioxidants for women, which are responsible for maintaining youth, health and beauty.
Ascorbic acid provides hair shine and strengthens follicles. Turnip juice is used as a restorative. It is added to masks to improve hair growth, as well as cosmetics to combat dandruff. Copper in the root vegetable is a necessary element in the synthesis of melanin, which is responsible for the rich color of curls.
The rich chemical composition of turnips helps care for the skin from the inside. Vitamin E helps:
- healthy blush;
- prevents the formation of wrinkles;
- controls the production of melanin – protection against pigmentation.
The anti-inflammatory properties of the product are used to combat imperfections: acne, pimples. The root vegetable compensates for the lack of sulfur, which controls the cleanliness of the skin.
Turnips contain a rare element, glucoraphanin. Through chemical reactions, this element is synthesized into sulforaphane, which blocks the growth of cancer cells. Regular consumption of turnips prevents oncological processes in the mammary glands and reproductive system.
For men
Including turnips in your weekly diet helps normalize hormonal levels. This product is especially relevant for men who have problems with potency. The beneficial cholesterol (HDL) contained in turnips stimulates the production of testosterone in the gonads. A sufficient amount of this hormone normalizes:
- functioning of the nervous system;
- quality of sexual life;
- prostate function;
- development of bone and muscle mass.
To restore the balance of testosterone in the body, a man needs to include turnips in his weekly diet at least 3 times. It is best to combine the product with meat.
Thanks to its antibacterial properties, turnips help fight excess sweating in cases not related to hormonal problems. The root vegetable removes toxins from the body, eliminating one of the possible causes of the unpleasant odor of sweat.
For children
The root vegetable can be added to vegetable dishes for children from 7 months. Allergies to this product occur in rare cases. Benefits of turnips for children:
- prevention of rickets, vitamin deficiency;
- formation of strong immunity;
- eliminating constipation;
- normalization of sleep;
- anti-inflammatory effect.
Harm
Turnip is a food that can cause bloating and excessive gas, because... contains a large amount of fiber in the form of cellulose. This property of the root vegetable manifests itself in people who rarely eat it. With regular use, the body gets used to the product, and it is easier to digest without causing discomfort.
Turnip juice is potentially dangerous because it has a pronounced diuretic effect. For people with kidney and urinary system diseases, it is advisable to take the product in boiled form.
Excess turnips in the diet will harm people with thyroid diseases, because affects the production of hormones and participates in the reactions of iodine absorption.
Dietary properties
The product helps control weight, so it is included in diet programs. If you replace the usual potatoes with turnips, after a few months you can see a beneficial effect on your figure. Turnips contain almost no starch, which has a positive effect on digestion and overall well-being.
For weight loss
The root vegetable accelerates metabolic processes in the body, therefore helping to get rid of extra pounds. Turnips are very satiating and low in calories. As a result, the body spends more energy than it receives. Benefits of turnips for weight loss:
- accelerates the breakdown of fats;
- removes excess water from the body;
- controls cholesterol levels;
- removes waste and toxins.
A diet containing turnips is effective if you exclude fried, floury, and fatty foods from the diet. To lose weight, drink a decoction of fresh fruits, grated. The turnips are poured with boiling water and simmered over low heat for 15 minutes. The strained drink is drunk in 3 tablespoons. between meals.
For illnesses
The medicinal properties of turnips have long been used to prepare folk recipes. The vegetable is good for human health because... has:
- antiseptic effect;
- promotes the healing of damage to the skin and mucous membranes;
- accelerates the healing process;
- calming effect;
- moderate diuretic effect.
- diabetes mellitus – glucoraphanin improves metabolic processes and normalizes blood sugar levels;
- gum disease – turnip relieves inflammation, strengthens teeth;
- urolithiasis – removes sand from the kidneys;
- sore throat and pharyngitis – vegetable juice increases the body’s resistance to infection and has an antibacterial effect;
- cancerous tumor – slows down the growth of the tumor;
- gout (accumulation of uric acid salts in the joints) - helps relieve symptoms.
Calorie content
Turnips are low-calorie foods. The energy value depends on the type of processing of the product.
Contraindications
Turnips should not be consumed if:
- are allergic to the product;
- gastrointestinal diseases have worsened - pancreatitis, ulcers, colitis, etc.;
- acute heart failure;
- urolithiasis (when stones pass);
- hepatitis.
Use the product with caution if there is:
- tendency to increased stomach acidity;
- pathologies of the thyroid gland;
- diabetes mellitus;
- intestinal problems.
The attending physician warns about contraindications for a specific disease. If the disease is not acute, turnips can be consumed boiled. Juice from the root vegetable can cause pain in existing gastrointestinal pathologies.
Is it possible for pregnant or breastfeeding women
Turnip contains substances that are beneficial for the health of a pregnant woman. During gestation, the body requires increased amounts of vitamins and minerals. During pregnancy, turnips are included in the diet if the woman has not consumed it before, because it contains valuable components:
- copper;
- manganese;
- phosphorus.
Sufficient amounts of these minerals have a beneficial effect on fetal development. Magnesium in turnips calms the nervous system and prevents leg cramps in the 3rd trimester of pregnancy.
The immune system of the expectant mother needs reliable protection. The antibacterial and antiviral effect of turnips will help avoid colds.
A valuable property of turnips during pregnancy is its diuretic effect, because in later stages, women are susceptible to edema.
After giving birth, a nursing woman maintains a diet that excludes fresh vegetables and fruits, because... they have a lot of fiber. A special diet helps to improve the functioning of the gastrointestinal tract and avoid intestinal colic in the baby.
When the baby is one month old and has no problems with digestion, a nursing woman can introduce turnips into her diet. At the same time, observe the baby’s reaction. If the child’s stool has not changed, the skin is clean, the product is eaten without fear. Any deviations are a reason to postpone eating turnips for 1-2 months.
Nutritional value
Chemical composition:
| Vitamin | Contents per 100 g of raw product
(in mg) |
Contents per 100 g of prepared product
(in mg) |
| A,RE | 17 mcg | 227 mcg |
| Beta carotene | 0,1 | 2,72 |
| B1 | 0,05 | 0,169 |
| B2 | 0,04 | 0,14 |
| B4 | 33,6 | |
| B5 | 0,448 | |
| B6 | 0,22 | |
| B9 | 71 mcg | |
| C | 20 | 37 |
| E | 0,1 | 2,53 |
| PP | 1,1 | 2,015 |
| K | 256 mcg | |
| Niacin | 0,8 | |
| Lutein + Zeaxanthin | 1683 mcg | |
| Beta Tocopherol | 0,01 | |
| Gamma Tocopherol | 0,32 | |
| Betaine | 0,2 |
Turnips also contain sulfur salts, iodine, sucrose, and fructose.
How to use
Salads are made from raw vegetables, and not only the fruits are used, but also young leaves. Tops are added to vegetable soups and savory sauces. The juice of the root vegetable is used for medicinal purposes, and vitamin cocktails are made from it.
Turnip cooking options:
- puree;
- casserole with cereal;
- in a steamer;
- vegetable stew.
The vegetable is dried and pickled. Kvass is infused with dried turnips. Thanks to its bright taste, the root vegetable can be cooked without adding spices.
Storage
Turnips are stored in a cool place for 6 months. A thick box is used as a container. To avoid excessive moisture, which is detrimental to the root crop, the fruits are sprinkled with ash or chalk before planting. Sand is poured into the bottom of the box.
The fruits are laid out in such a way that they do not touch each other. After this, the turnips are again sprinkled with a layer of sand. 2-3 layers of fruit are allowed in one box. Sand for storage is chosen to be moderately damp so that it can be compressed into a ball. An alternative to sand is sawdust. This method is suitable for storing turnips in an apartment on a glassed-in balcony. In cold weather, the box is wrapped in a blanket to maintain the optimal temperature.
In the cellar, turnips are stored on racks. The vegetables are first sorted into thick plastic bags with a capacity of up to 30 kg. The bags are left open and placed on shelves.
Store turnips in the refrigerator for 2 weeks in the lower vegetable compartment. First, the fruits without tops are placed in plastic bags with holes. If you wrap each root vegetable in a paper towel, the freshness of the product will remain longer, because... paper absorbs excess moisture.
How to choose
The taste and consistency of turnips depends on the variety. For consumption, it is better to choose yellow or white fruits. Varieties that have earned the love of consumers:
- Comet;
- Golden Ball;
- Snow White;
- White night.
Features of white turnip:
- pronounced aroma;
- delicate fiber structure.
This variety is more suitable for children, because... It has a soft consistency and is easily absorbed by the gastrointestinal tract.
Features of yellow turnip:
- juicy fruits;
- rich taste;
- coarse fiber structure.
This type of turnip is chosen for making sauces and salads.
Signs of a quality product:
- smooth skin;
- there are no stains or chips on the surface;
- the heavy weight of the fruit indicates the freshness of the product.
When choosing a product, pay attention to the size of the root crop. Preference is given to small fruits that fit in the palm of your hand. Large root vegetables are suitable for lovers of spicy food, because... have a bitter taste.
What goes with it?
Turnips go well with:
- carrot;
- sweet pepper;
- tomatoes;
- beans;
- peas;
- meat;
- cereals
Vegetable dishes are seasoned with sour cream and vegetable oil. Turnip puree is perfect as a side dish for meat dishes. Inadmissible combination of root vegetables according to the product compatibility table:
- milk;
- melon.
Turnips saturate the body with vitamins and minerals. Regular use of the product will strengthen the immune system and help you lose weight. The root vegetable is used in a therapeutic diet for diabetes and joint diseases. Turnips should be consumed with caution if you have gastrointestinal diseases, so as not to harm the body.
