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Properties and benefits: turnip
Season: turnip
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Cook with turnip
Turnip
Turnip is the root of the plant of the same name and belongs to the Cruciferae family. It is often cylinder-shaped and its skin is white with purple accents, although the inside is always white.
We can eat both the root and leaves of this vegetable. The leaves can be eaten raw, in salad, cooked with potatoes or in Spanish omelette. The root can be consumed grated in salads, cooked with rice or pulses, or even added to soups since it provides an extra dose of minerals.
Properties and benefits: turnip
Some benefits you didn't know about taking turnip
Turnip has a high water content and very few calories given its low content of macronutrients such as carbohydrates, for example. In terms of its vitamin content, we can find a high content, which helps to combat ageing.
We can also find significant quantities of minerals in turnips, such as sodium, phosphorous, calcium and potassium, the latter in a larger quantity.
Despite its multiple benefits, turnip contains bociogenic substances which can cause inflammation of the thyroid glands, so it is not recommended for consumption by people with a predisposition to it.
Nutritional composition: Calories: 32 kcal, Fats: 0.3 g, Proteins: 0.8 g, Fibre: 4.3 g, Water: 91.1 g, Calcium: 59 mg, Iodine: 20 mg, Iron: 0.4 mg, Magnesium: 8 mg, Phosphorus: 34 mg, Potassium: 240 mg, Vitamin C: 31 mg
Nutritional values
32.0
Kcal
32.0
Kj
0.3 gr
Fat
0.0 gr
CHO
0.8 gr
Protein
0.0 gr
Salt
