Turnips: Robust Roots

standard December 1, 2014 Leave a response

There are a handful of vegetables that I’ve always avoided, mostly because they have a bad reputation, and partly because they’re a little obscure. Brussels sprouts, parsnips, rutabagas, and turnips included. A few years ago I fell in love with Brussels sprouts. But turnips have been a little questionable. I’ve had them in CSA boxes, so I’ve eaten them. But I never got excited about them. Until now. Turnips are a nutrient powerhouse, especially for a white root vegetable. And the things you can cook with them are some of my favorite meals now.

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Turnips are a nutrition packed cousin of the potato. Both are white root vegetables, full of starchy carbohydrates. At 51 calories per cup, they are a terrific source of fiber and vitamin C. Turnips also contain between 3-9% DV of a number of key vitamins and minerals including folate, thiamin, potassium, manganese, copper, and calcium.

Don’t dismiss those turnip tops either. Turnip greens add vitamins K and A, and even more calcium, folate, and vitamin C to their root counterpart.when eaten together.


All these vitamins and minerals provide turnips with a large number of health benefits. Their folate content benefits cardiovascular health. The numerous antioxidant vitamins  can help reduce cancer risk, tumor growth, and prevent cell damage. Fiber aids in digestion, gastrointestinal support, and metabolism management. And the combination of potassium and calcium benefits bone health and prevention of osteoporosis.


Give these little robust roots a try in one of these easy recipes:

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