About Turnips
Turnips have been enjoyed since ancient times, when they were cultivated
nearly 4,000 years ago in the Near East. This round, apple-sized
vegetable was prized by the Greeks and the Romans, and was even called
one of the most important vegetables of the time by ancient author Pliny
the Elder.
Throughout the centuries, turnips have been:
Wrapped in wild onions and leaves, then roasted over a fire
• Mashed along with potatoes and served with butter
• Used instead of cabbage to make coleslaw and sauerkraut
• Used instead of pumpkins to make jack o' lanterns
Turnips are a member of the cruciferous family of vegetables, along with
broccoli, cauliflower, Brussels sprouts, cabbage, collard greens and more.
These veggies include a dozen or more health-promoting compounds that
can fight cancer and other illnesses. Among them:
• Indole-3-carbinol: A glucosinolate that's formed when the vegetables
are crushed or cooked. Research has found that it deactivates an
estrogen metabolite that promotes tumor growth, particularly in breast
cells. It's also been found to keep cancer cells from spreading to other
parts of the body.
• Crambene: A phytonutrient.
• Sulforaphane: A type of isothiocyanate that's been found to increase
the liver's ability to detoxify carcinogenic compounds and free radicals.
This in turn protects against cell mutations, cancer and other harmful
effects.
Turnips also contain more familiar nutrients such as fiber, vitamin C,
vitamin B6, folate, calcium, potassium and copper.
When it comes to turnips, most people focus on the root, but the
greens of this plant are also incredibly healthy (and have a pleasant,
slightly bitter flavor). Turnip greens help:
• Provide relief from rheumatoid arthritis
• Promote colon health (including lowering the risk of colon cancer)
Fight against atherosclerosis
• Promote lung health
• Fight against declines in mental function
Young turnips should not need peeling, simply trim, then simmer or
steam until tender. They are delicious raw, thinly sliced or grated into
salads. Peel older turnips and then slice or dice before cooking.
Turnips have been enjoyed since ancient times, when they were cultivated
nearly 4,000 years ago in the Near East. This round, apple-sized
vegetable was prized by the Greeks and the Romans, and was even called
one of the most important vegetables of the time by ancient author Pliny
the Elder.
Throughout the centuries, turnips have been:
Wrapped in wild onions and leaves, then roasted over a fire
• Mashed along with potatoes and served with butter
• Used instead of cabbage to make coleslaw and sauerkraut
• Used instead of pumpkins to make jack o' lanterns
Turnips are a member of the cruciferous family of vegetables, along with
broccoli, cauliflower, Brussels sprouts, cabbage, collard greens and more.
These veggies include a dozen or more health-promoting compounds that
can fight cancer and other illnesses. Among them:
• Indole-3-carbinol: A glucosinolate that's formed when the vegetables
are crushed or cooked. Research has found that it deactivates an
estrogen metabolite that promotes tumor growth, particularly in breast
cells. It's also been found to keep cancer cells from spreading to other
parts of the body.
• Crambene: A phytonutrient.
• Sulforaphane: A type of isothiocyanate that's been found to increase
the liver's ability to detoxify carcinogenic compounds and free radicals.
This in turn protects against cell mutations, cancer and other harmful
effects.
Turnips also contain more familiar nutrients such as fiber, vitamin C,
vitamin B6, folate, calcium, potassium and copper.
When it comes to turnips, most people focus on the root, but the
greens of this plant are also incredibly healthy (and have a pleasant,
slightly bitter flavor). Turnip greens help:
• Provide relief from rheumatoid arthritis
• Promote colon health (including lowering the risk of colon cancer)
Fight against atherosclerosis
• Promote lung health
• Fight against declines in mental function
Young turnips should not need peeling, simply trim, then simmer or
steam until tender. They are delicious raw, thinly sliced or grated into
salads. Peel older turnips and then slice or dice before cooking.
| Hakurei turnips |
| Purple top turnips |
| Red turnips |