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What you didn’t know about turnip and why you should eat more of it - SEYTOO.COM
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What you didn’t know about turnip and why you should eat more of it

Food

“Whoever eats turnip wins a year.”

Updated on October 22, 2020, Seytoo
What you didn’t know about turnip and why you should eat more of it

Turnip is a plant of the cruciferous family like radishes, cabbages, rutabagas and rapeseed. Its fleshy root, very variable in shape and color, is eaten as a vegetable, as are its leaves. As for forage turnips, they are intended for animal feed, but they are other varieties. The white flesh of the turnip is covered with a thin whitish skin, the upper part of which forms a collar of red or purple color and its tops are oblong and edible.

Turnip is a vegetable that is 93% rich in water and fiber, which makes it an ally for good intestinal function. In addition, with low calorie intake, the turnip has an interesting amount of vitamin C and many vitamins of group B so beneficial for the nervous system. It is still a source of minerals, primarily potassium and calcium, and trace elements such as iron, zinc and copper.

But the peculiarity of turnip, in terms of health, lies in its content of sulfur glycosides which, while they can make this vegetable indigestible for sensitive intestines, have anti-carcinogenic properties. Thus, regular consumption of cruciferous vegetables such as turnips would reduce the risk of breast, lung and stomach cancer. This hardy vegetable is proven to be antiscorbutic, diuretic, emollient, and revitalizing. It is therefore easier to understand the saying that “whoever eats turnip wins a year.”

Moreover, its culinary uses are numerous. First, you can eat it raw and prepare it in a salad just like you would with carrots. But most often it is eaten cooked for about 15 minutes in water or more in steam and if you want to make it more digestible, it is recommended to blanch it in boiling water a few minutes before preparing it. This delicious vegetable accompanies duck, veal and mutton meats from which it absorbs fat, rice with fish, Moroccan couscous, etc. It is still part of the composition of vegetable planters or is eaten alone as a gratin.

Finally, its tops can be cooked like spinach or enriched with vegetable soups. Considering all these resources, we do not understand why we associate such an image of mediocrity with this vegetable when we say, for example, of a bad movie that it is a turnip ...


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