Mohammed A. EL ghareeb Diaa G. Foda

Origin

Brassica rapa var. rapa

Family : Brassicaceae

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

TypeThe most common type of turnip is

mostly white

purple, red, or greenish wherever

sunlight has fallen

DescriptionThis 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,.

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

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

NutritionThe 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.

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.

طبعا لو هو لفت بجد

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

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

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.

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

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.

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.

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.

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.

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.

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.

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

Thank you