When was the last time you felt compelled to eat a turnip? Never? That’s fair enough. Though turnip isn’t as popular as its relative kale, cauliflower, arugula, and cabbage, it has a favorable health profile, so it’s worth investigating.
What Are Turnips?
Turnips are root vegetables related to potatoes and beets, but their closest cousins are radishes and arugula, which are all members of the Brassica family. The lush greens and bulbous white and purple taproots are also tasty. Turnips are available all year, but they’re greatest in the fall and spring when the mature veggies are still fresh. The skins of larger, older turnips become harder, leaving a sour flavor and requiring peeling. They have a richer taste than the young ones and are excellent for mashing or adding to soups and stews. Turnips, like other root vegetables, are a resilient and affordable method to have veggies on hand throughout winter.
What Are The Uses Of Turnips?
Turnips originated in eastern Asia, although they were widely farmed throughout the Roman Empire and are currently produced and consumed in temperate zones all over the world. They may be eaten raw, contrary to popular belief, and should be treated similarly to radishes. Turnips are more typically eaten cooked rather than raw, and they can be prepared in a variety of ways. Turnips and their lush greens are both delicious and healthful.
What Are The Health Benefits Of Turnips?
A medium turnip has about 233mg of potassium. The antioxidant lutein is abundant in turnips. This helps to maintain your eyes healthy and prevents macular degeneration and cataracts. Dairy isn’t the sole strategy to strengthen your bones and avoid the bone-thinning condition of osteoporosis. Turnips are high in calcium, which is beneficial to your heart, muscles, and nerves. By absorbing water in the colon and making bowel movements simpler, turnips and other high-fiber meals can help lessen the frequency of diverticulitis flares. Doctors, on the other hand, do not always advise persons with diverticulitis to eat a high-fiber diet. Before consuming high-fiber meals, consult your doctor.
What Makes Turnips An Anti-cancer Food?
Turnip plant has a range of compounds with anti-cancer properties. The major ingredients of turnip are glucosinolates and isothiocyanates, which have a variety of bioactivities, including cancer prevention ranging from the breast to the prostate. Additionally, this plant contains flavonoids, phenolics, indoles, and volatiles. Extensive pharmacological research has discovered Antitumor, antihypertensive, antidiabetic, antioxidant, anti-inflammatory, hepatoprotective, and nephroprotective properties of turnip
Turnips intake may lead to a lowering of the risk of breast cancer. Various isothiocyanates produced from turnips or turnip greens have been reported to exhibit anti-cancer action in the laboratory as well as chemopreventive effects in animal experiments against a range of breast cancer cell lines. Arvelexin, a turnip indole derivative, has been linked to anti-inflammatory, anti-hypertensive, and hypolipidemic properties. Despite several investigations on turnip’s chemical contents or biological activities, only a few examples have shown the active substances responsible for a variety of bioactivities.