Despite the fact that turnip is one of the closest relatives of habitual turnips and radishes, few people grow it in their gardens, not even knowing about the great benefits that it can bring to the body. We offer to get acquainted with all the properties of this root and the possibilities of its use in various spheres of life.
Calorie and nutritional value
Turnip, or Brassica rapa (a scientific version of the name), is a representative of the Brassicaceae family and has been known since time immemorial: it was massively eaten by the ancient Romans and Greeks.
The plant feels great in temperate zones, so they are engaged in growing in many parts of the world, which is primarily due to a number of useful characteristics of such a "turnip".
100 g of root vegetables contain only 28 kcal, there are no fats at all, 1 g of proteins and 6 g of carbohydrates. Such a caloric value, along with nutritional value, makes the vegetable an excellent dietary product, and if you take into account the rich vitamin and mineral composition, it is clear why the plant would be so useful.
Did you know? The hardest turnips were grown by farmers Scott and Mardi Robb (USA). The root crop weighed 17.7 kg. The record was set in 2004 at a fair in the city of Palmer, Alaska, and is listed in the Guinness Book of Records.
Vitamins, macro and micronutrients
Among the beneficial components of turnips, mono- and disaccharides, saturated fatty acids and dietary fiber can be distinguished, although they are not as useful as the B vitamins present here (B1, B2, B5, B6, B9), vitamin C, E, PP and even such a rare vitamin K, which is responsible for blood clotting in the body.
In addition, the chemical composition of this root crop contains important micro- and macronutrients represented by iron, manganese, zinc, selenium, copper, and also calcium, phosphorus, sodium, potassium, and magnesium.
Body benefits
Such a rich chemical composition simply cannot be used by a person to improve the state of his body and general well-being, especially since regular consumption of turnip has a positive effect on a variety of organs and systems. 
In particular, the benefits for:
- Organs of view: Vitamin C supports the health of our eyes, protects them from exposure to ultraviolet radiation, reduces the likelihood of macular degenerative processes associated with age-related changes.
- Organs of the digestive tract: high fiber content and the presence of vitamin C in the composition reduces the symptoms of exacerbation of diverticulitis due to absorption of fluid in the large intestine (pressure, and hence inflammation in the rectum in such conditions are significantly reduced). Despite the uncertainty of the exact cause of the diverticulitis, there is every reason to believe that it is associated with a low fiber content in the body, which can replenish turnips.
- For the cardiovascular systemin particular, for the heart itself: the potassium present in the vegetable composition has vasodilating properties, reducing the load on the vessels and arteries by reducing blood pressure (thanks largely to this element, it is possible to prevent the development of atherosclerosis, strokes and heart attacks). However, dietary fiber is removed from the walls of blood vessels cholesterol and contribute to its removal from the body.
Melon, hellebore, daphne, rocambol, calendula, chervil, hawthorn, oregano, caraway, acid, honeysuckle and mountain arnica also have a positive effect on the state of the cardiovascular system.
- For circulatory system: The iron contained in the turnip allows it to replenish its reserves in the body and normalizes the level of hemoglobin in the blood. Moreover, it is this element that is directly involved in the formation of red blood cells, which are very important for oxygenation and activation of all organs and systems. That is, it can be said that it is thanks to the gland that the blood circulation improves in different parts of the body.
- For bones: Calcium restores bone tissue, increases its mineral density, which is especially important for older people suffering from osteoporosis and arthritis (a vegetable contains 39 mg of this important element, which is 3.9% of its daily need).
- For the digestive system: Dietary fiber helps to normalize the process of digestion, helps to cope with constipation, diarrhea, cramps and bloating, and also contribute to the most effective absorption of nutrients that enter our body with food.
- For immunity: Ascorbic acid, which is part of turnip, is the main building block of the human immune system, so it is not surprising that, by stimulating the production of antibodies and white blood cells with vitamin C, you can strengthen the body's protective functions only by regularly consuming the specified root crop.
To enhance immunity, they also use royal jelly, perga, cornel, blackberry, yucca, safflower, amaranth thrown back, peppermint, apples, cherries, Crimean iron, pumpkin and viburnum.
Important! Before using turnip, it is better to carefully analyze your condition, because in some cases (for example, with a peptic ulcer), it will not be possible to achieve a positive plant effect due to objective reasons.
Also, one should not forget about the positive metabolic effect and anti-inflammatory properties of turnip, which are provided by the presence of vitamin B, omega-3 fatty acids and vitamin K in its composition. Good fats not only relieve inflammation, but also help to improve overall health.
Vitamin E and beta-carotene, which act as antioxidants that look for free radicals before they cause cell mutation and proliferation, can help prevent cancer in the body.
And finally, it is worth noting the ability of the plant to positively affect the secretory function of the thyroid gland, contributing to the formation of iodine-containing hormones. 
Is it possible
Despite the considerable benefits of vegetables, not all of them can be consumed in certain periods of life, especially if there are signs of the development of certain ailments. So let's find out whether it is possible to use turnips in diabetes, pregnancy and weight loss.
Pregnant
Almost all vegetables are allowed for women during pregnancy, especially if they have as many important components as turnips. In addition, with regard to the latter, it can bring double benefits, not only enriching the female body with various vitamins, but also preventing the occurrence of such a common problem as constipation.
The only thing you should not forget when using this plant for food is a sense of proportion, because an excessive amount of vegetables can cause increased flatulence and discomfort associated with it. 
With diabetes
If patients with diabetes mellitus do not additionally observe inflammatory processes in the intestine and stomach, the use of turnips in moderate amounts is quite possible. Moreover, some experts recommend to include a root crop in the composition of low-calorie diet also for those who are obese.
The rich composition of turnips, as well as some other types of turnip, with regular use of plants for food can prevent the development of serious diabetic complications, mostly associated with disorders of the activity of blood vessels and the heart.
When losing weight
The fat burning ability of turnips, together with the acceleration of digestive processes, makes it simply the perfect ingredient for various dietary dishes prepared to reduce weight.
Ginger, cinnamon, broccoli, pineapple, garlic, onion, seaweed and lettuce are also among the fat burning foods.
So, it can be used in the preparation of salads (leaves are especially relevant) or even as an addition to side dishes. Suitable for sharing with other root vegetables, parsley, cilantro, lovage and celery.Did you know? Despite the long history of cultivation of turnips by our compatriots, the largest plantings of this vegetable today are noted in Denmark, Germany, USA, Australia, Canada and the UK.
Cooking Application
Of course, cooking is the first application of any vegetable, fruit, berries, etc., because you can get the maximum amount of elements contained in them only when consumed. Turnip is no exception in this regard.
How to remove bitterness
If you already had to deal with the described root crop, then you probably managed to notice its bitterness. 
This feature is not liked by everyone, therefore, in order not to spoil the dish, before adding a plant, any part of it must be scalded with boiling water (you can even soak the roots in boiling water for a moment). This will help to improve the taste, making the same salad is not so bitter.
What can be cooked and combined with
Turnip is an ideal ingredient for fresh salads. It can be mixed with carrots, turnips, celery, cucumber, dill, chicken eggs, onions and even mint, seasoned all these ingredients with sunflower oil or mayonnaise.
If desired, you can use the heat treatment of vegetables, baking it in the oven or simply roasting in a pan. In stewed form, the root crop goes well with meat dishes, and in the Arabian cuisine it is even marinated. Green tops often become a component of soups and pies.
How to choose when buying
The taste of each cooked dish is directly dependent on the properties of their ingredients, so even such an elementary task as the choice of turnip should be approached with great responsibility. 
In this case there are some simple rules:
- choose only young roots, because they are considered the most useful and least bitter (the flesh will be as soft as possible, and its sharpness is hardly felt);
- pay attention to the integrity of the peel, because under the damaged shell there is usually the same damaged fleshy part (development of putrefaction is possible);
- the color of a good rhizome should be white-lilac or purple, although in some cases you may get caught with yellow skinned, which is also allowed;
- the shape of the fruit will depend on the varietal characteristics: from fully rounded to elongated;
- when buying turnip together with the green part, pay attention that there is no yellowness or signs of wilting on it, although this does not affect the juiciness of the pulp;
- Take the selected vegetable in your hand and press it lightly with your fingers from all sides - it should be firm, without soft sections.
And of course, try to visit only proven sales points that were not seen in the sale of poor-quality or damaged goods.
How and how much can be stored in the refrigerator
Like all other vegetables, turnip is better to consume fresh or immediately after purchase to let it for processing. However, if necessary, it can be stored for up to a month if you place it in a cool place with lower temperatures (approximately + 1 ... + 2 ° C).
Important! So that turnip is not moldy and is not soaked with the smell of other dishes, it is advisable to first wrap it in a "breathing" plastic bag.
The ideal solution to the problem of such an arrangement would be a refrigerator, namely the vegetable compartment. If you leave it just in the room, then the first signs of wilting will become noticeable after a week, and if the sun gets on the plant, it will be even faster: the root will lose moisture, and the pulp will become dry and fibrous. 
Use in traditional medicine
Any plant with a more or less wide range of useful properties simply cannot get away from the attention of traditional healers, so it is not surprising that turnip has found its application in traditional medicine. For this purpose, all parts of the plant are used, from which the juice is extracted, medicinal decoctions and ointments are prepared.
Fresh Juice
Taking fresh juice on an empty stomach will help reduce the level of glucose in the blood, and when coughing it will serve as a good sedative and expectorant. In both cases, this liquid is recommended to be used two tablespoons three times a day, and to improve the taste properties of the juice, you can mix it with sugar or a substitute for diabetics.
Expectorant properties are also possessed by: savory, ivy-shaped bud, oregano, wormwood, juniper, ordinary bruise, lettuce, heather.
Ointment
Turnip ointment - just a great remedy for frostbite, especially since its preparation does not take much of your time. 
The recipe for creation is as follows: 60 g of the plant root should be ground in a blender and mixed with 4 tablespoons of goose fat, achieving a uniform consistency. The finished product is applied to the damaged areas, covering the top with a towel or plastic as a compress.
Decoction
Broth from turnip will be very useful in the treatment of urolithiasis, dysentery, whooping cough, thrombosis and heart problems. The drink made from the green mass of the plant is excellent for eliminating joint problems, strengthening the walls of blood vessels and improving blood quality.
In addition, the use of decoction of the root is appropriate for gingivitis, stomatitis and colds respiratory diseases. For the preparation of medicinal drugs you need 200 ml of boiling water, 2 tablespoons of chopped vegetables and a spoon of honey. Turnip poured hot water and leave on low heat for 15 minutes. 
After the specified time, the contents should be thoroughly drained and allow the broth to cool. Take a decoction of 50 ml in four doses or 200 ml at once for the night. To improve the taste of such drugs, you can add honey to it.
Contraindications and harm
Even with such rich healing characteristics, turnips can not be used by everyone. First, there are cases of individual intolerance to the components of the plant, but even if this is all right, then you should never exclude the possibility of diseases of the digestive tract, inflammation of the bladder, abnormal liver functions or pancreas.
All this is a significant contraindication to receive decoctions and infusions of turnip. Avoid eating vegetables and people suffering from hypothyroidism or other disorders of the thyroid gland, because there is information about the plant's ability to reduce the release of iodine-containing hormones (this can harm only in case of problems with the endocrine system). 
Also, turnip will not benefit from those who suffer from gastritis, increased acidity of the stomach and other inflammatory processes in the digestive tract. As a side effect of eating turnips, a rash on the skin and bloating can be observed.
Other useful root vegetables
Turnip is by no means the only root crop that is distinguished by its beneficial properties, and in our area one can more often meet its relatives: turnip, carrot, rutabaga and parsnip.
Turnip
It is a herbaceous plant belonging to the Cabbage family. All species are distinguished by precocity, which means that a root vegetable, completely ready for use, can be obtained in a maximum of 45 days.
Turnip is great for baking, cooking, stuffing and cooking salads, and its chemical composition is not inferior to the described turnips. It can be used for baby food, as it is easily absorbed by the body.
Important! It is in the turnip there is a rare plant analogue of sulforofan, characterized by antitumor properties.
Radish
Radish is another representative of the Cabbage family, who came to us from China. The composition of this root includes essential oils, mineral components and proteins, supplemented with vitamins C, PP and group B.
The plant is great for dietary food for patients with diabetes mellitus, and can also serve to prevent atherosclerosis. The ability to remove puffiness makes radish indispensable in the prevention of kidney ailments. Like turnip, this root crop is not advised to eat for stomach ulcers and severe cardiovascular diseases. 
Swede
Biennial plant belonging to the same family as the previous ones. Rutabagum feels particularly well on wet soils. Among the beneficial substances it contains fiber, pectins, starch, vitamins B1, B2, P, C, as well as carotene, nicotinic acid and mineral salts, represented by phosphorus, potassium, iron, calcium and other components.
By its properties, rutabaga is very similar to the above described turnip, but only, unlike the latter, it contains more vitamin C and mineral components. In addition, a higher resistance to winter storage and the cooking process is considered to be a distinctive feature. 
Carrot
Carrots are a better known root vegetable in our area. Unlike previous plants, it belongs to the Celery family, but this does not prevent it from remaining the same useful vitamin source as turnips, turnips or rutabaga.
So, in carrots there are a lot of vitamins B, C, E, H, K, D and PP, as well as it contains folic acid, cobalt, copper, iron, iodine and boron.
In addition, the carotene contained here is transformed in our body into such a useful vitamin A that promotes metabolic processes and improves mental activity. For good health, it is enough to eat 18-20 g of carrots daily. 
Parsnip
It requires less care than the described carrots, but it is no less useful. So, in white root vegetables of parsnip there is a large amount of vitamins of group B (in particular, folate and choline), carotene and essential oils, due to which the hematopoietic processes are improved, the immune, nervous and endocrine systems of the body are improved.
Also, with regular use of this plant, there is a stabilization of fat metabolism in the liver, and fiber has a positive effect on the work of the digestive system. It is noteworthy that when growing this root you do not have to think long about how and where to store it: you can leave the plant in the garden, digging up as needed. 
And turnips, and turnips with radish, parsnip and carrots are always welcome guests on any table. Therefore, if you want to provide your body with vitamins, beneficial micro and macro elements in sufficient quantities, pay attention to these roots.
