Turnip


It is a vegetable cultivated for human consumption, having a popularity in Europe to the north in its cold zone, it occurs in the wild and from crops in crops that are highly commercialized in North America and Europe itself, it has some characteristics of color whitish in its skin and fleshy body, which only in the part of the head of the turnip receives the sun and there it changes its color to dark purple.

It has a spherical body from the root to the top, not having roots on the sides, only one that remains below the ground, being long and thin, which, when extracted, is detached from it, its flavor is very similar to raw cabbage. being cooked is more subtle.
Although it is native to Europe and Asia united, the turnip was already cultivated in ancient Greece and Rome as in other parts of the world, becoming an ingredient in the main meals such as roasted with puree.

Being the turnip rich in nutrients such as the glucosinolate used as a medicinal component, giving it the sweet and bitter taste of the vegetable, it is an effective antioxidant in the body that helps and prevents cancer, as well as its harmful effects. It is very effective in the discomfort of colds, preventing and improving symptoms by decongesting the chest, it also helps to pass the fever since it is high in vitamin C content; that when eaten raw it fights viral infections, it has a diuretic capacity due to a high boost of potassium that helps eliminate toxic agents in the human body, reducing the swelling of varicose veins, they help good digestion because they are very fibrous and contain few calories Therefore, it is recommended to consume a portion of turnips a day, about 200 grams raw in salads and other grams more cooked as companions to red meat or fish; Since they are better than a potato, diabetic and overweight people are recommended to have a diet rich in high consumption of turnips per day, to help good digestion and obtain a faster level of satiety and be more satisfied between meals.