Turnips are great antioxidant vegetables. High in Vitamin C and potassium.

The turnip has different shapes and sizes: globe shaped, elongated or spiky. The color of the skin and the flesh is yellowish white, and both sides of the garden are adorned, in some cases by a purplish red collar near the leaves.

Family: Root Vegetable

Scientific Family: Cruciferae

Variety: Stan, Virtues-Hammer

Nutritional value: 29 calories per 100 grams

Grams per serving: 1 or 2 units

Properties / Benefits: This is a very useful vegetable menus obesity and detoxification systems, and is also diuretic. The turnip greens are even healthier than the root due to the high content of vitamins they have.'s turnip is high in fiber, calcium, phosphorus and ascorbic acid. The leaves boiled in a little water are rich in fiber and, particularly, calcium, vitamin A and C.

Season: All year round (outdoors)

Plant Name: Nap

Trivia: The turnip has been cultivated for nearly four thousand years and, since its center of origin in temperate Europe, has spread worldwide. He arrived in Mexico in 1589, in Virginia in 1610 and in New England in 1628.

Preparation and consumption: In addition to cabbage, turnips have had a basic importance in feeding the Nordic and Central European peoples, reducing their consumption introduced the potato. The root should be eaten cooked. The leaves, which have a bitter taste can eaten raw or cooked, in salad, omelette, etc.