Turnips benefits

Turnip History

Turnips began to be used as food and cultivated in ancient times. In Egypt, Greece and Rome, she was fed slaves, considering this vegetable a rough and satisfying food. Turnip has long been considered the food of commoners, but from the early Middle Ages, baked root crops began to be considered a delicacy.

Turnip was one of the main dishes in Slavic cuisine. In Russia there is an expression “simpler than a steamed turnip”, which testifies to its cultural significance. But gradually the turnip was supplanted by the more “fashionable” potatoes brought to Russia. By the 20th century, eating turnips became even indecent, popular. In the modern world, this vegetable is finally returned to the diet of people thanks to the active promotion of its beneficial properties by nutritionists.

The benefits of turnips

Turnip contains up to 9% sugar and a lot of vitamin C (twice as much as other root crops), vitamins of group B. The yellow turnip contains a high concentration of provitamin A. The turnip contains many trace elements: copper, iron, manganese, zinc, iodine and others. In terms of sulfur content, it is a root crop in the first place among other vegetables, and contains more phosphorus than in radishes and radishes.

This low-calorie vegetable contains easily digestible polysaccharides, as well as fiber, which stimulates intestinal motility. This makes it a good dietary dish, good for the intestines.

In turnips, glucoraphanin was found - a plant analogue of sulforofan, which has anti-cancer properties. This element is found only in turnips and cabbage: cauliflower, broccoli and kohlrabi.

Turnip has antifungal and antibacterial properties. It contains a plant antibiotic that inhibits the growth of some fungi, as well as lysozyme, a substance with antimicrobial activity

Turnips can be of different varieties, taste and color depend on this. Photo: pixabay.com

Turnip Harm

In boiled or steamed form, turnip does not cause side effects, even for those who are not recommended to use the root crop. In its raw form, it can not be eaten by all people, said Alexander Voinov , a consultant in dietetics and rehabilitation at the WeGym fitness club network: “Raw turnips are contraindicated for people with inflammatory diseases of the gastrointestinal tract, liver and kidneys. Excessive consumption of raw vegetables can cause gas formation and bloating. Nursing mothers are also not recommended to eat turnips, so as not to cause an allergic reaction in the child. And from the age of two, gradually introducing this vegetable into the child’s diet is extremely useful

The use of turnips in medicine

Steamed turnip is recommended by doctors as a diet. It is low-calorie (in 100 g - 32 kcal), nutritious and improves the digestion process, stimulating intestinal motility. This mashed vegetable is an excellent baby food. “By its properties, turnip replaces more high-calorie potatoes, while possessing no less satiety, and without causing excessive weight in the stomach,” recommends Alexander Voinov.

In addition, turnip has a diuretic and choleretic effect, which is useful for urine and cholelithiasis.

Turnip has anti-inflammatory, antiseptic and analgesic effects. It is used as part of a comprehensive treatment for diseases of the throat, stomatitis, bronchitis. Turnip also relieves gouty and joint pain. Antifungal properties reduce the likelihood of certain fungal diseases.

The root crop is used in cosmetology as a moisturizing and nourishing agent for the skin. To reduce inflammation, juice of fresh turnip is rubbed on the skin, due to its antibacterial properties, pustules are reduced.

The effect of turnip on the development of cancer is proved. The glucoraphinin contained in it inhibits the reproduction and spread of cancer cells.

High sulfur concentration accelerates the elimination of toxins from the blood.

The use of turnips in cooking

Turnips are most often thermally processed, but sometimes eaten raw in salads. It can be baked, boiled, casseroles are made from root vegetables and mashed in puree for baby food.

Thyme Baked Turnip

Dietary side dish for meat or fish. Thyme can be replaced with any other herbs and spices.

Turnip - 500 gr

Olive oil - 1 tbsp

Thyme (dried or fresh) - 1 tsp

Salt, ground pepper - to taste

Peel turnips, cut into small pieces. Combine oil, thyme, salt and pepper. Pour turnips and mix. Grease a baking sheet with butter and lay out the vegetables. Bake at 220 degrees 35 minutes

Cream - soup with turnips and apples

An unusual vitamin soup is perfect for a light dinner or as one of the lunch dishes.

Turnip - 600 gr

Apples (sweet and sour) - 200 gr

Onion - 1 pc.

Garlic - 2 cloves

Broth (vegetable or chicken) - 800 ml

Brown (cane) sugar - 1.5 tbsp. l

Salt, ground pepper, cinnamon to taste

Peel and finely chop all vegetables and apples. Heat a little vegetable oil in a saucepan and fry the onions and garlic for about 5 minutes, stirring occasionally. Put the remaining vegetables and fruits and simmer together over medium heat for 10 minutes. Pour the broth, bring to a boil and add spices, salt and sugar. Reduce heat and cook for 20 minutes. Puree with a blender and pour on plates, sprinkled with fresh herbs

How to choose and store turnips

When choosing a root crop, you need to pay attention to its peel: it should be smooth, without spots and damage. It is better to buy a small turnip - it is sweeter and less bitter.

Turnips come in many varieties. Juicy yellow, have a bright taste and at the same time quite fibrous. White is less fragrant, but has delicate fibers, is easier to digest and is more suitable for baby food. Green tastes somewhat like radish. Black turnip is rarely used for food, as it is very bitter.

Root crops can be stored in the underground in the sand from autumn until spring.