Benefits Of Turnip
February 27, 2009
Turnip is essentially a root vegetable that is a member of the Crucifiable family. This vegetable is usually grown in regions that experience temperate climates. It is of the size of a small apple. The small and tender varieties are for human consumption while the bigger ones are kept for feeding livestock.
The turnips are usually ellipse, the bottom half is white in color, and the upper half is light purple, red or green according to the amount of sunlight that has reached them while they were growing. The leaves of the turnip are also edible and are eaten as turnip greens. Check out the nutritional value and health and nutrition benefits of eating turnips.
Nutritional Value of Turnip
Mineral Content Value (for 130 grams)
Water 119.43 g
Calories 36 g
Protein 1.17 g
Carbohydrates 8.36 g
Fibre 2.3 g
Sugars 4.94 g
Total Fat 0.13 g
Calcium 39 g
Iron 0.39 g
Magnesium 14 g
Phosphorous 35 g
Potassium 248 g
Sodium 87 g
Vitamin C 27.3 g
Foliate 20 g
Nutrition and Health Benefits of Eating Turnips
Different people around the world cook turnip differently, and everyone has a favorite turnip recipe. Most of people prefer drinking turnip juice for its high fibre content and the nutrients it has. Other people peel and cut it into large number of small pieces and cook it in low temperature with some oil and exotic spices. Eating turnips will give you immense health benefits such as:
• Helps to maintain good physique and no excess fat because of low calories.
• Due to large volume of Vitamin C and anti-oxidants it helps curb free radicals and destructive oxidation reactions.
• Lowers the risk of fatness, hypertension, diabetes, and cancers of the stomach, pancreas, bladder, and lung diseases.
• Prevents and provides you better cure from wide range of health problems because of high nutrient content level.
• Most affordable and easy available source of calcium, phosphor, folic acid and magnesium, essential for all-round development of human body.
• Helps prevent cataracts and cardiovascular disease due to large amount of lutein.
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