What is turnip? About the ingredient turnip. Including 208 recipes with turnip, nutrition data, and where to find it.
The turnip's root is high only in vitamin C. The green leaves of the turnip top ("turnip greens") are a good source of vitamin A, folate, vitamin C, vitamin K and calcium. Turnip greens are high in lutein (8.5 mg / 100g).
The most common type of turnip is mostly white-skinned apart from the upper 1–6 centimeters, which protrude above the ground and are purple, red, or greenish wherever sunlight has fallen. This above-ground part develops from stem tissue, but is fused with the root. The interior flesh is entirely white. The entire root is roughly conical, but can be occasionally tomato-shaped, about 5–20 centimeters in diameter, and lacks side roots.
Turnip leaves are sometimes eaten as "turnip greens" ("turnip tops" in the UK), and they resemble mustard greens in flavor. Turnip greens are a common side dish in southeastern US cooking, primarily during late fall and winter.
Turnip is usually found in the produce section or aisle of the grocery store or supermarket.
Turnip is a member of the Vegetables and Vegetable Products USDA nutritional food group.
|1 cup, cubes||156|
|1 cup, mashed||230|
|British (UK) term:||Turnip|
There are 210 recipes that contain this ingredient.
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