Turnips Facts

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
  • Treating diverticulosis
  • Circulation
  • Metabolic Effects
  • Immune System
  • Anti-inflammatory benefits
  • Heart Health
  • Bone Strength
  • Maintaining vision
  • Digestive Efficiency
  • Cancer Prevention
Calories in 1cup (130gm) 36 Kcal


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