Turnip is a type of root vegetables that belongs to the mustard family and is native to Europe. Turnip grows in areas with cold climate, on fertile, well-drained soil, exposed to direct sunlight. People cultivate turnip as a source of food. They have got a white-colored fleshy part with a green stalk. Both fleshy part and also the turnip greens are passable. Small and sensitive types are utilized by human beings whilst bigger types of this particular veggie are thought as animal feed. Turnip is recognized as a nutritious meal. They have got a fairly sweet as well as rejuvenating flavor. Smaller turnips are recognized to have got a more gratifying taste. It is best to choose turnips having a smooth consistency without spots. Young turnips are crisp and sweet, perfect snack for small mouths. Large mature turnips develop a tough skin and a stronger flavor which makes them more suitable for soups, stews, and mashing.
| Name | Turnips |
|---|---|
| Scientific Name | Brassica rapa (Rapifera Group) |
| Native | Throughout Europe, Russia, Central Asia and the Near East |
| Common/English Name | Fodder Turnip, Italian Kale, Rapini, Seven Top Turnip, Stubble Turnip, Turnip, White Turnip |
| Name in Other Languages | Welsh : Meipfresychen Slovašcina : Strniščna Repa Afghanistan : Shalgham Thai : Hua Chai Thao Daeng ( Bangkok ) Czech : Brukev Řepák Vodnice Portuguese : Nabo Dutch : Meiraap Swedish : Rofva Finnish : Nauris Spanish : Nabo Hortelano German : Herbstrübe India : Salgam ( Hindi) Estonian : Naeris Japanese : Dai Kabu Norwegian : Vanleg Nepe Pakistan : Ginglu Danish : Høstroe Polish : Kapusta Wlasciwa Greek : Gogguli Russian : Repa French : Navet Slovencina : Kapusta Poľná Pravá Chinese : Man Jing Italian : Rapa |
| Plant Growth Habit | Biennial herbaceous plant |
| Growing Climate | Cool season crop, good growth in full sun |
| Soil | Thriving best on a moderately deep, highly fertile, friable loamy soil |
| Plant Size | 1 m high |
| Root | Thin Tap root about 10 cm long. |
| Leaf | Basal leaves rarely up to 10, obscurely rosulate; lamina lyrately pinnatifid or rarely sinuate-dentate, glabrous and green on slender fleshy petioles, petiole slender.
Upper leaves are sessile, subentire, oblong lanceolate and often constricted above the base. |
| Flower | Bisexual, regular, 4-merous; pedicel up to 3 cm long, ascending; sepals 5–8 mm long, spreading, yellow-green; petals obovate, 0.5–1 cm long, clawed, bright yellow |
| Bulb Shape &Size | Fleshy, napiform or globose, 5–20 cm diameter |
| Bulb Color | Purple, red or greenish or white bulbous |
| Flesh Color | Yellow or white-colored flesh |
| Flavor/aroma | Pungent flavor |
| Taste | Taste bland, like a cross between a carrot and a potato. |
| Pods | Linear silique 4–10 cm by 2–4 mm, with a tapering beak, dehiscent, up to 30 seeded. |
| Seed | Globose, 1–1.5 mm in diameter, finely reticulate and dark brown. |
| Weight | Weigh up to one kilogram |
| Varieties/Types | Purple Top Milan Turnip, Manchester Market Turnip, Tokyo Turnip, Golden Ball Turnip, Snow Ball Turnip, Green Globe Turnip, Tokyo Cross Hybrid Turnip, Shogoin or Japanese Turnip, All White Turnips, Baby Turnips, Brassica rapa Turnip, Orange Jelly Turnip or Golden Ball Turnip, Amber Globe Turnip, White Egg Turnip |
| Major Nutrition | Vitamin C (Ascorbic acid) 27.3 mg (30.33%) Copper, Cu 0.11 mg (12.22%) Vitamin B6 (Pyridoxine) 0.117 mg (9.00%) Manganese, Mn 0.174 mg (7.57%) Carbohydrate 8.36 g (6.43%) Total dietary Fiber 2.3 g (6.05%) Sodium, Na 87 mg (5.80%) Potassium, K 248 mg (5.28%) Vitamin B5 (Pantothenic acid) 0.26 mg (5.20%) Phosphorus, P 35 mg (5.00%) |
| Health Benefits |
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| Calories in 1cup (130gm) | 36 Kcal |