Friday, September 4, 2020

Root vegetables of turnip

The important commercial crops grown under group of root vegetables are radish, carrot, turnip and beetroot. Root vegetables are packed with high concentration of antioxidants, Vitamins C, B and A, and iron.

Turnip is an important root vegetable grown as a summer crop in temperate climates and as a winter vegetable in tropical and sub-tropical climates.

A turnip is larger than a radish and is a well-known food source for both the root and greens. Turnips come in all shapes, sizes, and colors. Skin color of turnip varies from white to yellow, purple, red and occasionally green. The scientific classification for the plant is either Brassica rapa or Brassica campestris.

The turnip is a biennial plant (taking two years to complete its lifecycle) that is most commonly grown as an annual. The first year the plants grow, they store what will eventually be used for human consumption in their roots. During the second year, if left in the ground of replanted the plants produce flowers and set seed.

The turnip is a cool season biennial, grown primarily as an annual. Turnip can be planted in the late spring or early fall to avoid the summer heat, which causes the plant to bolt, rather than produce a root. They generally take around two months to grow and can handle a frost exceedingly well. A biennial is one that produces an excess of energy one year so that the following spring, it can put energy into flowering early.

Per hundred grams turnip roots contain 91.6 g moisture, 5.2 g carbohydrates, 0.5 g protein, 0.3 g protein, 43 mg ascorbic acid, 0.04 mg thiamine, 0.04 mg riboflavin, 30 mg calcium, 40 mg phosphorus and 0.4 mg iron. Turnip leaves are good source of calcium, iron and vitamins A, B and C. Turnip has also been used as a natural medicine to treat measles, cancer and small pox.

The root of the turnip is where the Vitamin C, potassium, and fiber are found. The greens have vitamins A and K in addition to the Vitamin C, folate, and beta-carotene, lutein, and zeaxanthin, which are common antioxidants.

Turnips are normally grown for their fleshy, succulent and tender roots. The roots are consumed fresh in salads, processed into pickles and cooked as a vegetable. Sometimes, turnip leaves are also cooked as a potherb or stir-fried. Roots are sometimes sun dried and stored for later use.
Root vegetables of turnip

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