home Audience 1 What's the best way to eat turnips? Turnip health benefits and harms Composition of turnips Nutritional value and health benefits

What's the best way to eat turnips? Turnip health benefits and harms Composition of turnips Nutritional value and health benefits

Knowing how to eat turnips will allow you to get the most benefit from this root vegetable. It is not only a tasty and nutritious vegetable, but also a medicine. Its proper use prevents the occurrence of health problems.

Raw turnips

In Russian culture, this root vegetable has been consumed since ancient times. It is easy to grow, healthy and gives you a feeling of fullness for a long time. The raw product can be stored in the refrigerator for a long time. It is used as a side dish and for making salads.

How you eat turnips affects how your body absorbs them

The root vegetable removes toxins from the body. Fiber cleanses the intestines and normalizes its microflora. It restores digestion. The high content of vitamins C and B strengthens the immune system. Sterol and polysaccharides strengthen the walls of blood vessels, preventing atherosclerosis. Glucoraphanin prevents cancer.

Eating yellow culture is useful for micronutrient deficiency. It contains a lot of iron, manganese and copper. Iodine and zinc regulate work thyroid gland. Phosphorus and sulfur prevent the formation of kidney stones. Magnesium and calcium strengthen bones.

The juice of the fruit is destructive for many fungi that infect human tissue. It normalizes the excretion of bile, preventing stagnation in gallbladder. This improves liver function.

How to properly treat root vegetables

You can eat the root vegetable at any time of the day. This dietary product, which is easy to digest. The cellulose in its composition helps the stomach function, saturates the body, but does not lead to weight gain. Essential oils improve the condition of skin and hair. Mineral salts compensate for the lack of microelements, which is especially important during a diet.

At diabetes mellitus The root vegetable strengthens the body and gives strength. People with this diagnosis need to be careful. This vegetable contains sugar, so it should not be overused.

Turnip juice is used as remedy for many diseases. They can cure:

a sore throat;
bronchitis;
asthma;
heartbeat;
toothache.

Porridge helps with gout attacks. The vegetable is chopped and left on the sore spot, secured with a bandage. To combat insomnia, prepare a decoction that should be drunk an hour before bedtime in the volume of a glass. It will take no more than 15 minutes to prepare the medicine.

Treatment must be agreed with a doctor. It is not recommended for some diseases. The vegetable causes exacerbation of stomach ulcers, gastritis and colitis.

Turnips are superior in beneficial qualities to most vegetables. It should be included regularly in the diet.

Turnip known for its many beneficial properties. It is an aromatic, tasty and versatile crop that contains vital nutrients. It has many health benefits, ranging from weight loss to cancer prevention. It is used in all kinds of dishes - from soups to sandwiches and salads.

This vegetable is one of the root vegetables grown in temperate climates around the world. They usually have a white skin, colored purple or red, and the inside of the turnip is white. Turnip greens can be eaten in place of other leafy greens such as spinach or kale. The taste of turnips is often described as mild but bitter.

1. Increases immunity.
Turnips are an excellent source of vitamin C. Eating one fruit per day covers 30% daily requirement in this vitamin. Increasing your intake of this important water-soluble vitamin improves immune health. According to a review done in Switzerland, getting enough vitamin C in food reduces the symptoms and shortens the duration of infections such as colds, acute respiratory viral infections, and flu.

In addition, adequate amounts of vitamin C in the body can prevent or speed up the treatment of malaria, pneumonia and diarrhea. To strengthen your immune system more effectively, in addition to turnips, add other foods rich in vitamin C to your diet - guava, black currants, red pepper and kiwi.

2. Promotes bowel regularity.
Adding turnips to your diet will help normalize the digestive tract and improve intestinal motility. This is due to the fiber contained in turnips. As fiber passes through the digestive tract, it pushes digested food through the intestines, thereby helping in the treatment of constipation.

The review, published in the World Journal of Gastroenterology, published the results of five studies. They found that dietary fiber (fiber) can effectively regulate bowel movements in people suffering from constipation. It's best to combine turnips with other high-fiber foods.

For example, berries, figs, artichokes, avocados, rhubarb, etc. These are just a few examples of other fiber-rich fruits and vegetables that you can use to create a healthy diet.

3. Fights cancer.
Turnips belong to the cruciferous family, like cabbage and broccoli. cruciferous vegetables contain many important vitamins and minerals such as glucosinolates and indole-3-carbinol. Research shows that increasing your consumption of these vegetables, especially turnips, has a powerful health-promoting effect when it comes to cancer prevention.

For example, one review of 31 studies found that those who consumed high amounts of cruciferous vegetables had a 23 percent lower risk of developing lung cancer than those with low intakes of cruciferous vegetables. Other research suggests that eating plenty of cruciferous vegetables may also protect against colorectal cancer, breast cancer and stomach cancer.

4. Improves heart health.
As mentioned above, turnips are rich in fiber, and when combined with antioxidants, they provide strong remedy for the treatment of heart diseases. A massive study published in the American Journal of Clinical Nutrition of 135,000 adults found that more high level Consumption of vegetables - especially cruciferous vegetables such as turnips - was associated with a lower risk of death from heart disease.

Other studies have shown that increasing fiber intake may also reduce total cholesterol and bad cholesterol LDL. These two types of cholesterol are major risk factors for heart disease.

To minimize the risk of developing coronary heart disease, add turnips to your daily diet. And also include some in your life healthy habits, such as exercising regularly, quitting smoking habits, and minimizing alcohol consumption and stress levels.

5. Helps in weight loss.
With plenty of fiber and only 34 calories per serving, turnips make a great addition to a weight loss diet. The fiber moves slowly along digestive tract, slows down the emptying of the stomach, gives a feeling of fullness for a long time.

A 2009 study that followed 252 women over 20 months found that increasing their fiber intake had a positive effect on their weight. They began to lose weight and reduce the percentage of fatty tissue in the body. In combination with regular physical activity adding even a small amount of turnips to your diet will lead to weight loss.

6. Improves the functioning of the respiratory system.
People who have problems with respiratory system, it is recommended to eat turnips or drink its juice. The vegetable cleanses the respiratory cavity of mucus, eliminates sore throat and sore throat. High concentration Vitamin C in turnip juice helps clear congestion in the lungs and bronchi. Turnip drink is an excellent anti-inflammatory remedy. It helps treat asthma and reduces its symptoms.

7. Cleanses the liver.
Cellulose contained in turnips cleanses the body of salts heavy metals and toxic compounds. Turnip is effective in cleansing the liver, it improves its functioning, renews its cells and promotes the active outflow of bile, thereby normalizing general state health. Turnip juice is rich in antioxidants, which help the liver process toxins and fight the side effects of carcinogens.

8. Promotes cognitive health.
Turnips in any form (fresh, boiled) have positive influence on brain activity. It improves memory and eliminates headaches. Turnip juice is recommended for use as a sleeping pill; it has a calming effect on the body.

9. Other benefits.
Turnip juice can reduce the symptoms of anemia, improve blood circulation, and help cleanse the kidneys. A drink made from turnips reduces cholesterol levels in the body, prevents heart attack, stroke, improves blood clotting. The juice strengthens bones and teeth because it is good source potassium and calcium.

It supports the structure of capillaries as it is rich in flavonoids. This reduces the level free radicals in organism.

Benefits for women

10. Relieves PMS symptoms.
The special benefit of turnips for women is that it evens out the psycho-emotional state. Thanks to turnips, women become less susceptible to stress and depression, which is especially important in PMS period and during menopause.

11. Good for pregnant women.
Turnips are rich in phosphorus, manganese, iodine and copper. These minerals contribute to the proper course of pregnancy. Turnips will provide the body of mother and baby with the nutrients necessary to maintain good health.

In addition, turnips can heal wounds and cracks that form on the nipples of a nursing mother during the lactation period. Turnip is also a good antiviral remedy during pregnancy, which is extremely important for the expectant mother.

Benefits for the skin

12. Has a healing effect.
Turnips contain phytoncides, thanks to which the vegetable has an antibacterial effect. In its raw form, turnip is an excellent pain reliever and disinfectant that can heal minor wounds and abrasions and reduce inflammation.

13. Makes skin healthy and beautiful.
Since ancient times, turnips have been valued for their beneficial properties for the beauty of the skin. In ancient Rus', masks, decoctions and compresses were made from it. Turnip cleanses and tones the skin. She is able to highlight dark spots and freckles.

This vegetable relieves fatigue and gives the skin a healthy, glowing appearance. Thanks to turnips, the skin retains its firmness, elasticity and youth longer. A compress of grated boiled turnip pulp or a cut half of a fresh root vegetable applied to a sore spot can heal purulent ulcers.

Benefits for hair

14. Hair health.
Turnip has a beneficial effect on hair health. The vitamins and minerals it contains nourish the hair and scalp, giving hair natural shine, smoothness and manageability. You can also make it from turnips nourishing masks for hair, conditioners and balms.

Benefits for men

15. Improves potency.
Turnip boosts male strength, improves potency, sexual desire and is a preventative against impotence. When consuming this vegetable, you will not need medication to eliminate the problem of premature ejaculation. Thanks to turnips, increased production of testosterone occurs, which explains the beneficial effects mentioned above.

16. Promotes successful conception.
Eating the root vegetable is recommended for men who have difficulty conceiving. Turnip improves sperm motility and increases their concentration in semen. Vitamin B normalizes hormonal background men. Thanks to its anti-inflammatory and diuretic properties, the vegetable helps in the treatment of prostatitis.

17. Useful for athletes.
Turnip helps relieve painful sensations caused by intense training. It contains all the necessary amino acids that will contribute to successful growth muscle mass. Boiled turnip puree will help relieve joint pain.

Harm and contraindications

1. May cause an allergic reaction.
IN in rare cases Some people may be allergic to turnips. If you experience symptoms food allergies such as itching or swelling, stop using the product immediately and consult a doctor.

2. Possibility of thyroid disease.
Cruciferous vegetables, such as turnips, are considered goitrogenic. This means they can interfere with the production of thyroid hormones. To a healthy person You would probably need to eat huge amounts of raw turnips or other cruciferous vegetables to experience hypothyroidism.

But those who have thyroid disease should be careful when consuming turnips. Stick to one or two servings of turnips per day and choose cooked vegetables over raw ones. This will help reduce potential risk.

3. May cause flatulence.
It's worth noting that a sudden increase in fiber intake can cause flatulence. It is better to gradually add high fiber foods to your diet. Drink plenty of water and stop using the product immediately if any adverse side effects occur.

4. Prohibited for certain diseases.
Turnips are not recommended for use in case of pancreatitis, colitis, severe heartburn, exacerbation of gastritis and stomach ulcers. It is also strictly prohibited to consume turnips for thyroid diseases, cholecystitis, hepatitis and acute heart failure.

Chemical composition of the product

Nutritional value of turnips (100 g) and percentage daily value:

The nutritional value
Vitamins
Macronutrients
Microelements

potassium 238 mg – 9.5%;
calcium 49 mg – 4.9%;
magnesium 17 mg – 4.3%;
sodium 17 mg – 1.3%;
phosphorus 34 mg – 4.3%.

iron 0.9 mg – 5%.

conclusions

Rich in vitamins and minerals, this vegetarian product can be transformed into a delicious culinary treat in minutes. The benefits of turnips will undoubtedly inspire many to purchase. But do not forget about contraindications and the possible harm that this product can cause. If you adhere to the recommendations outlined above, then turnips will only bring benefits.

Beneficial features

Boosts immune function.
Promotes bowel regularity.
Fights cancer.
Strengthens heart health.
Helps in weight loss.
Improves the functioning of the respiratory system.
Cleanses the liver.
Promotes cognitive health.
Relieves PMS symptoms.
Useful for pregnant women.
Has a healing effect.
Promotes healthy and beautiful skin.
Strengthens hair.
Improves potency.
Promotes successful conception.
Useful for athletes.

Harmful properties

May cause an allergic reaction.
The possibility of thyroid disease cannot be ruled out.
May cause flatulence.
Prohibited for certain diseases.

Research sources

The main studies on the benefits and harms of turnips were carried out by foreign doctors and scientists. Below you can get acquainted with the primary sources of research on the basis of which this article was written:

1. https://www.ncbi.nlm.nih.gov/pubmed/16373990
2. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3544045/
3. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2735794/
4. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3603442/
5. https://www.ncbi.nlm.nih.gov/pubmed/22877795
6. https://www.ncbi.nlm.nih.gov/pubmed/23679348
7. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3127519/
8. https://www.ncbi.nlm.nih.gov/pubmed/9925120
9. https://www.ncbi.nlm.nih.gov/pubmed/19158230
10. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4578962/

Additional useful information about turnips

How to use

1. Eating.

Turnips can be eaten raw, pickled, boiled, grilled, or cooked as a nutritious and flavorful side dish. This root vegetable can be prepared and eaten in many different ways. Turnips are often said to be bitter, and also that they are similar to potatoes, but the taste is richer. Stale large turnips tend to be more bitter, so it is usually recommended to use fresh and small root vegetables, they have a better taste.

2. Replacement for potatoes.
Turnips can be used in almost any recipe in place of potatoes. Try mashing turnips or try baking them. You can boil or steam it. But unlike potatoes, it can be eaten raw and used in salads. Turnips also make a great addition to soups, stir-fries, and stews.

3. Using turnip greens.

If you've saved the vibrant turnip greens, you can substitute them with other leafy greens, such as kale and spinach. Turnip greens can be boiled or roasted and added a little olive oil and seasoning to enhance the flavor and aroma.

Pickled turnips are also often used as a seasoning in many Middle Eastern recipes. Add vinegar, water, salt and sugar to the turnips and let steep for a week. After this, the pickled turnips will be ready to eat.

In Turkey, turnip juice is the national drink. Turnip juice should not be taken on its own, but should be mixed with the juices of other fruits or vegetables to reduce its bitter taste. Turnip juice can be delicious and refreshing once your taste buds become accustomed to its distinctive taste. The squeezed juice must be consumed immediately and cannot be stored.

How to choose

Turnips are widely available in most grocery stores and markets. It is sold in the vegetable department, in the same place as potatoes or radishes.

It is better to purchase turnips with tops. This way you can determine the freshness of the vegetable.
The tops should not be limp, they should be fresh green.
Choose medium-sized turnips. This will make it juicier and crispier.
The turnips should be firm and free of any blemishes or damage.
Take the vegetable in your hand. If it seems relatively heavy to you, then the fruit is ripe.

How to store

If you bought turnips with tops, you will need to cut them before storing them, as they take moisture from the vegetable.
Turnips will keep in the refrigerator in the vegetable drawer for about 10 days.
The tops should be wrapped in a wet towel and also placed on the bottom shelf of the refrigerator. It is stored for 1–2 days.
Do not store turnips with soil. Before storage, it must be washed and dried.
Turnips can be stored in a cool, well-ventilated basement.

History of appearance

It is believed that the history of turnips dates back at least 6 thousand years. India is considered the birthplace of this root vegetable, where it was originally grown to obtain seeds. Although there is some uncertainty about the origins of turnips due to a lack of archaeological evidence, they are believed to have been widely grown during the Roman Empire. The ancient Greeks also knew about turnips, but valued them less than beets.

In the Middle Ages, turnips consolidated their importance in Western, Northern and Central Europe. In Russia, turnips have also been widely cultivated almost since the advent of arable farming. In lean years she became very expensive product nutrition. Turnips are often mentioned in Russian culture in fairy tales, riddles, proverbs, sayings, and allegorical sayings. The root crop can be called the progenitor of vegetable crops in Rus'.

In ancient written records one can find references to the cultivation of turnips by the Sumerians, Assyrians, Egyptians and Babylonians. Today, turnips are used throughout the world in a variety of dishes: in Turkey, in a popular vegetable drink called şalgam, in Italy, chopped turnips marinated in a grape crate are added to a common side dish. Turnips are also common in many other cuisines around the world, including those of India, Pakistan and Japan.

How and where they grow

Turnips, as already said, are a root vegetable of the cabbage family. It is grown in temperate climates. The vegetable is sown in early spring; two harvests can be harvested over the summer. Turnips prefer sunny places and light loamy soil. There are one-year and two-year varieties.

Root vegetable of white and yellow color, round, flat and elongated. Table turnips are divided into table turnips and fodder turnips; they can also be mid-ripening or early-ripening. Despite its characteristic taste and appearance, turnips are often confused with other root vegetables.

Radishes and turnips, for example, belong to the same plant family and share some similarities in terms of health benefits and nutrients, but there are some significant differences.

Radishes have white or red, crisp flesh and a peppery and sometimes spicy flavor that is very different from turnips. Jicama, also known as Mexican turnip or yam, is another root vegetable with a white, crisp texture.

Like turnips, jicama is high in fiber and can be used in soups, stir-fries and salads. However, it has a rougher, more fibrous skin that is usually peeled off, and the flavor of the root vegetable is much sweeter and deeper than turnips.

Turnips are grown all over the world in temperate climates, including Russia. The largest crop areas are located in Russia, Germany, the USA, Great Britain, Canada and Denmark.

In addition to being used in cooking, turnips also play a role in some traditions. For example, during Halloween celebrations in Scotland and Ireland, the core of a turnip is cut out and a candle is placed in its place, and the turnip becomes a lantern.
During Samhain, the Gaelic festival at the end of the harvest season, faces are carved into large turnips and hung in windows to ward off evil spirits.
Forage varieties of turnips have their own name - turnips.
IN Ancient Egypt And Ancient Greece Only slaves consumed turnips.
Turnips fed the builders Egyptian pyramids and tombs of the pharaohs.
Previously, when sowing turnips, the seeds were not scattered by hand, but spat out. The spitters were revered. This method of sowing was used because turnips have very small seeds.
One kilogram of turnip seeds contains more than a million seeds.
In one of the cities of Switzerland, a turnip festival is held annually (in November).
According to the decision of the World Health Organization, 2004 was named the year of the turnip.
In terms of the number of mentions of vegetables in Russian folklore, turnips occupy a leading position.
Previously, a girl of marriageable age was compared to a washed turnip.
If a girl wanted to turn the groom away, she gave the matchmakers a turnip.
Daikon (an exotic Japanese fruit) is a relative of the turnip.
Swedish and Norwegian peasants donated a tenth of their turnip harvest to the church.
There is also a fairy tale about the turnip in Chinese folklore.

Turnip is a vegetable that in ancient times was popular among poor peasants due to the lack of alternatives. But later, turnips increasingly became a “guest” on the tables of wealthy people. This is due to its rich composition.

The health benefits and harms of turnips

Turnip is truly a unique find for those who seek to improve immunity in order to minimize the risk of disease during virus periods. Turnip is rich in vitamins A, B, PP, ascorbic acid, folic acid, linoleic and linolenic, oleic, palmitic fatty acids. Such chemical composition Turnips have a positive effect on the coordinated functioning of the brain, activation of cells of the nervous system, nutrition of cells and strengthening of blood vessels. In addition, turnip contains disaccharides and monosaccharides, which makes the vegetable an acceptable product for diets.

There are 28 kilocalories per 100 grams of product. The daily norm of this healthy root vegetable is 200 grams per day. Turnips should be introduced into the diet very gradually, otherwise you can provoke heartburn, allergies, high blood pressure and diseases of the gastrointestinal tract.

The benefits of raw turnips, as well as dishes made from them, are undeniable, due to their beneficial effects on appearance. With regular use of turnips, the skin will become ruddy, the hair will be thicker, the teeth will be healthier, and the gums will be stronger.

Applications of turnips

Turnips can be of two varieties: white and yellow, and their health benefits and harms are almost identical. You can prepare a huge variety of delicious dishes from turnips: soups, salads, casseroles. It can also be stewed, boiled and baked.

IN fresh turnips can be stored for quite a long time. This allows you to use her juice all year round. Juice cocktail fresh vegetables with the addition of turnips - a very tasty and delicate drink, which is also healthy. To avoid hypovitaminosis, which is very popular in early spring, you should eat 50 grams of raw vegetable daily or add it to main dishes.

Turnips, even when dried, retain all vitamins and minerals. In addition, turnips can be salted or pickled. It goes great with apples onions, carrots and other vegetables and fruits. You can make soups or salads from young turnip leaves, which are tender and tasty. Jam made from this vegetable is a great assistant in the fight against cardiovascular diseases.

Even those who are aware of all the beneficial qualities of turnips find it quite difficult to persuade them to eat them. This doesn't even include small children who grew up eating store-bought food. However, this only happens until you try turnips - after that you will want to eat them all the time.

Harm of turnips

You should use turnips with extreme caution if you have diabetes, diseases of the nervous system, high acidity of the stomach, colitis, ulcers and pancreatitis. Turnip, the benefits and harms of which have been discussed for many decades - absolutely natural product. Increased content acids makes turnip a strong antioxidant - it destroys carcinogenic and cancer cells body, and also perfectly removes waste and toxins.

The benefits of steamed turnips during pregnancy have been proven by our ancestors and are now quite a rare dish on the modern table, as they are prepared she is in a Russian stove. However, this vegetable should not be consumed during lactation. Otherwise, you can provoke diarrhea, allergies and abdominal pain in the child. It is necessary to introduce turnips into the diet of children after 3 years of age; it is important to do this extremely carefully and gradually.

Stomach ulcer, kidney and gallstones, acute heart failure, hepatitis, cholecystitis, chronic problems esophagus, nervous disorders and thyroid diseases are the main contraindications of turnips and in comparison with the benefits, they are insignificant.

Turnip, its benefits and harm to health

In ancient times, it was a great happiness for any farmer to receive a rich harvest turnips. This vegetable was considered the basis of the peasant diet. Nutritious, tasty, healthy - turnips were truly the queen of the village table. With the advent of potatoes, turnips lost their former popularity, but in last years, thanks to research by nutritionists, it is again gaining lost ground.

So, is turnip useful and why exactly?

Useful and medicinal properties of turnips

The benefits of turnips for the human body are truly inexhaustible:

Regular use turnips improves immunity, actively fights vitamin deficiency. In the northern regions it was used for prevention and treatment of scurvy. An unexpected fact: in terms of health benefits for the immune system, turnips beat even oranges!
It is believed that turnips contain substances that prevent the occurrence and development of cancerous tumors.
Turnips are often included in diets for patients diabetes mellitus. However, many doctors believe that in this case it should be used with great caution due to the high content of di- and monosaccharides. Excessive consumption of turnips for diabetes is fraught with loss of therapeutic effect and aggravation of the disease.
Turnip improves the functioning of the intestines and stomach, helps produce gastric juice, and facilitates peristalsis.
The aesthetic effect of turnips is very high! Smooth skin, thick strong hair, healthy nails - Russian beauties owed all this largely to her.
Turnips are nutritious and low in calories.
She has antiseptic properties , improves the condition of teeth and gums, promotes the healing of cracks and small wounds.
Turnip decoction– a great way to cure cough and sore throat.
Steamed turnip juice has a sedative and hypnotic effect.
Turnip is a good natural diuretic.
For inflammatory processes in the joints, hot compresses are made from crushed turnips. It relieves pain, swelling and speeds up the healing process.

This is only part of the beneficial properties of turnips that it possesses due to its composition.

Chemical composition

Nutritional value (per 100 g):

Essential vitamins (in mg per 100 g):

Minerals (in mg per 100 g):

How turnips are used for weight loss

Turnips are successfully used for combat obesity. There are no special diets based on turnips, but there are general recommendations:

it is useful to replace all the usual potato side dishes with turnips;
it is also suitable as a substitute for sweets;
it should be introduced into the diet gradually and carefully;
It is best to alternate the use of this vegetable in raw and cooked form.

Sometimes turnips are used in monofood, but this is a risky path - it is very easy to provoke an exacerbation stomach diseases and hypervitaminosis.

Use in healthy and therapeutic nutrition

Considering the huge number healing properties turnips, doctors love to include them in a healthy diet, and they also recommend eating turnips during pregnancy.

This root vegetable goes very well with:

other vegetables (carrots, cabbage, onions, zucchini);
dried fruits (raisins, prunes, dried apricots);
cereals (millet, rice, corn);
some fermented milk products(great baked with cheese);
with all types of meat.

You can make wonderful candied fruits from turnips with honey and nuts.

How to choose a good turnip

Most often in stores there are three varieties of turnips:

garden;
white;
Japanese cockaboo.

White turnips are easier to digest, while garden turnips are more rich taste. Kokabu is a tiny turnip with a diameter of several centimeters.

When choosing turnips, the following are important:

you need to take small, strong fruits;
the turnip should be heavy, without voids inside;

the skin is smooth, not cracked;
It is advisable to take fruits with fresh green tops.

How to store turnips

Turnips live at room temperature not for long. There are several optimal storage methods:

Young root vegetables can be safely kept in the refrigerator until one and a half months.
To provide yourself with supplies of fresh turnips for the winter, it is best to carefully trim the tops, leaving strong tails, and then bury the turnips in dry sand. The box with sand should be placed in a dark and fairly cool place.
You can make “chips” from turnips by cutting them into thin slices and drying them in the oven. These chips are a great addition to winter dishes!

How to use it correctly

The good thing about turnips is that they can be eaten in almost any form. Most often her soar– there is even a well-known saying “as simple as a steamed turnip.” You can also use this vegetable to make vitamin salads, boil, dry, fry, bake and even pickle!

Remember: to prevent raw turnips from becoming bitter, you need to pour boiling water over them.

Turnip pulp is quite safe (excluding contraindications), but its juice and decoction must be used with reasonable caution. Let us remind you once again that turnips should not be overused!

The norm daily consumption one average turnip is considered - approximately 200-300 g.

Harm and contraindications

Do not eat turnips if you have the following diseases:

allergy to the turnip itself or its components;
increased acidity;
any inflammation of the gastrointestinal tract in the acute stage;
kidney and urinary pathologies;
hypothyroidism or some other thyroid diseases.

Turnips should be used with caution when diabetes mellitus(It is best to consult your doctor). If you are not used to eating vegetables, then introduce turnips into your diet gradually - it can cause increased gas formation and intestinal bloating. It is better to refrain from eating turnips for women who are breastfeeding - turnip juice is corrosive, and the milk can cause allergic reactions or upset stomach.

Turnips are a great substitute for high-calorie side dishes! It's unfair that she was forgotten for a long time. Let's bring turnips back into fashion and discuss delicious and healthy recipes from her!

Turnip. Useful properties and recipes with it

The kind and economic fairy tale about a turnip has been introducing folk art to more than one generation of kids. But what’s interesting is that modern children, although they sympathize with the hardworking grandfather with his large harvest, have little idea of what a real garden turnip looks like. The ancient Russian vegetable, which once occupied the main place at both princely feasts and modest peasant dinners, was almost forgotten. And very much in vain.

"Ekaterina, you were wrong"

If you look online for the turnip vegetable, the photo will show neat fruits, sometimes elongated, sometimes greenish or with a purple tint, but more often of a pleasant yellow color and slightly flattened at both ends - the native Russian turnip, familiar to everyone from fairy-tale illustrations. It is all the more surprising that turnips, or turnips, appeared many centuries ago first in the Mediterranean, occupied Europe, were popular in Egypt, and even crossed over to Asia and North America.

At all times, the turnip was a cheap vegetable and produced a bountiful harvest, which is why it was used as food for slaves (Egypt) and commoners (Rome). In Greece, during the offering of gifts to Apollo, the solar turnip was carried at the tail of the procession on a modest tin platter, and this pagan cavalcade was led by bright beets. Well, pagans, by definition, are not very friendly with brains, so it is not surprising that they did not appreciate all the delights of turnips.

During the Age of Enlightenment, turnips began to be replaced from the top of the vegetable charts in Europe by potatoes, and in the 19th century this fate befell Russia. In Rus', turnips have always been the most important vegetable - many dishes were prepared from turnips and used in the treatment of diseases - but Catherine II, a supporter of European enlightenment, decided to change the state of affairs. Under her pressure, the turnip gave in and gave way to the fashionable and delicious potato. Soon turnips quickly became obsolete vegetables, and growing and cooking turnips became almost indecent.

Useful-very useful

The “big, big” turnip remained in Russian fairy tales and legends of Ancient Rome - it was then that craftsmen grew huge fruits weighing up to 10-20 kg. Today, the small yellow turnip is recognized as the most delicious and valuable - beneficial features hers are especially strong.

The amount of useful substances in turnips is simply amazing - these include sugars (up to 9%), and various vitamins and minerals (calcium, magnesium, iron, iodine, copper, etc.). Turnip is the only available vegetable that contains sulfur, which cleanses the blood and dissolves small stones in the kidneys and gall bladder.

The magnesium in sun turnip helps calcium to be absorbed and stored, which is very important for children's growing bones. And, which is very convenient, fresh spring turnip leaves are full of calcium - even more than in milk and sweet yogurt!

Turnips contain a natural antibiotic, lysozyme, which protects vegetables from spoilage all winter, and also supports the body during severe colds. Turnip juice is used to treat sore throats and coughs - the garden medicine not only relieves pain and swelling, but also restores the lost voice within a few days. And the main value of turnip is unique substance glucoraphanin, which stops the growth of malignant cells at early stages and has powerful antidiabetic properties.

Cellulose and fiber in turnips activate the liver and trigger the removal of toxins, waste residues and everything that does not belong there from the body - the cleansing abilities of turnips were valued back in Ancient Rus'. Low calorie content (only 30 kcal per 100 grams!) allows you to actively include it in any diet menu.

The most important thing is that the miracle turnip has practically no contraindications. The only point is that doctors do not recommend eating fresh turnips during exacerbations of ulcers and gastritis. But this is not at all difficult, because there are boiled, steamed and stewed turnips - recipes made from them are incredibly tasty!

Which turnip is the healthiest?

One of the reasons for the incredible popularity of turnips in the good old days is its unpretentiousness. natural conditions and extraordinary fertility. The standard ripening period for small turnips is 2-2.5 months, so during the warm season you can easily get two harvests - the first to enjoy in the summer, the second for storage for the winter.

With so much turnip in the household there was always important question– how to cook turnips deliciously and preserve their benefits? Supporters of living vitamins can be advised to eat turnips fresh, in vegetable salads. But yellow turnips are noticeably bitter, so before eating you need to keep the turnips in boiling water for a couple of minutes.

It is no coincidence that turnips have been known to people for several thousand years - recipes for dishes using them are surprising in their variety - these include salads, from the simplest to the exotic, and soups, and stews, and even mashed potatoes - as tasty as potato. In the old days, a traditional three-course dinner was made from turnips - first, second and compote, in the “turnip” case - jelly. And if you wish, you can even make a dessert from healthy sweet turnips.

The secret of steamed turnips

Turnips steamed in pots.

You will need: for 4 turnips – 6-8 tablespoons of water and salt to taste.

We cut the yellow tubers into even pieces 1-1.5 cm wide, put them in a pot, pour water so that they barely cover the vegetables. Place in the oven for an hour and a half at medium temperature.

Steamed turnips in a baking sleeve.

The ingredients are the same. We put the turnip pieces in a sleeve, add salt, add water, and tie the bag. We make a couple of punctures in the sleeve, put it in the oven for an hour and a half.

Ready turnips can be seasoned with mustard, sour cream or ketchup if desired, and you can also make lean sandwiches with vegetables.

Turnips in a steamer with honey.

You will need: for 2 turnips – 2 teaspoons of honey, a teaspoon of Provençal herbs, a tablespoon of olive oil.

Wash the turnips thoroughly and, unpeeled, place them on the grill of a steamer. Cook for 20-25 minutes, then place on a plate and sprinkle with dried herbs. On top is a sauce of butter and honey, you can add a little white pepper.

Classic and exotic turnip

In our country, the small yellow turnip remains the most popular, so the main “turnip” delicacies are dishes made from yellow turnips.

Stuffed turnips are a recipe that came to us from the princely feasts of Ancient Rus'.

You will need: 6 turnips, 400 g ground beef, 100 grams of softened plums. butter, 1 egg, half an onion, half a roll white bread, table. spoon of flour, salt and pepper.

Fry the onion, mix with minced meat, soaked bread, and butter. Add spices. Cook the turnips until half cooked, cut off the tops, remove the pulp and fill with minced meat. We put on the lids and tie them with thread for strength. Simmer in a saucepan, adding a little water, for about 40 minutes.

Salad with turnips and Parma ham.

You will need: 500 grams of young cabbage, 100 grams of ham, one turnip, lemon, 30 grams of olive oil, dill, salt and pepper to taste.

Bake the turnips in the oven for 20 minutes, then peel and cut into thin strips. Finely chop the cabbage, add salt and let it brew for 10 minutes. Mix vegetables, dill and thin slices of Parma ham, add dressing - lemon juice + oil.

TURNIP DISHES

Due to its high calcium content, turnips served as the main preventive remedy to save peasant children from rickets, bone and blood diseases. The plant has a diuretic, antiseptic, anti-inflammatory, wound healing and analgesic effect. A decoction of the root vegetable and boiled turnip juice mixed with honey is taken at acute laryngitis, causing a sharp cough, hoarseness, asthma and colds. Fresh turnip juice is used as a diuretic and mild laxative and as a cardiac stimulant. Boiled mashed turnips and turnip ointment and goose fat applied to sore spots for gout. To reduce gouty pain, turnip decoction is used for baths. For toothache, rinse the mouth with warm turnip decoction. Turnip stimulates secretion gastric juice, enhances intestinal motility, improves food absorption. Turnips are not recommended for use when acute diseases gastrointestinal tract and chronic liver and kidney diseases.

Turnips have always been loved in Rus', and for good reason: this vegetable is not only healthy, but also delicious! Probably everyone knows the expression: “Simpler than steamed turnips.” In this dish, you get steamed turnips, that is, steamed ones.

Ingredients of vegetable stew with turnips
Potatoes – 500 g.
Carrot – 1 piece.
Onions – 1 onion.
Frozen green peas – 150 g.
Turnip – 1 piece (about 500 g).
Zucchini – 1 piece (400 g)
Water – 2 glasses.
Vegetable oil – 50 g.
Salt to taste.

How to cook turnip stew
Peel the potatoes, cut into large pieces and place in a saucepan. Pour into two glasses hot water and cook over high heat for 5 minutes without a lid.

While the potatoes are cooking, you can peel all the other vegetables.
Cut the onion into half rings, carrots into thin slices. Turnips and zucchini - in halves or quarters of circles, but thick enough. The thickness of the turnip and zucchini pieces should be about 1 cm.
Place in a saucepan in layers: onions, carrots, turnips, zucchini. Lightly add salt to each layer. Place green peas on top and pour vegetable oil over the vegetables.

Cover with a lid and cook the turnip stew over medium heat for about 15 minutes. The water remains at the bottom of the pan, so the potatoes in the stew are boiled, but all the other vegetables are not covered in water and are steamed.

Source

TURNIP SALADS

Chicken soup for children with rice and turnips

Ingredients of the recipe

Lean beef (or chicken) - 100 g, rice - 15 g, carrots - 10 g, onions - 5 g, turnips (or rutabaga) - 10 g, water - 500 g, dill and parsley each to taste, salt solution to taste.

Cooking method: how to cook chicken soup with rice and turnips for children.

There are a great many culinary recipes for soups. Each of them is good in its own way: some are filling, some, on the contrary, are used during diets, and so on. But many are interested in what kind of soups should be prepared for children, because not all foods are capable of being absorbed by children’s bodies, and not all foods are good for them. It is precisely because such a problem exists that I decided to talk about how to prepare food that is both tasty and healthy for children - the so-called chicken and rice soup for children. First, cook the meat (or chicken) broth and strain it. Next, we sort out the rice, rinse it several times, put it in salted boiling water and cook over low heat until soft, but being careful not to overcook it. After this, remove excess moisture from the rice using a sieve or colander. After this, put the rice in the hot broth and boil, add finely chopped turnips (or rutabaga), and cook until tender. To finish, wash the dill and parsley, chop them finely and sprinkle with the broth poured into a plate.

Turnips can rightfully be called the ancestor of vegetable crops cultivated in Rus'. It is difficult to say when it appeared there, but it is assumed that during the emergence of agriculture.

Before the advent of potatoes, turnips, without any exaggeration, were one of the main vegetables on the tables of the peoples of all Europe. For example, the French still highly value white turnips. And in Rus', the turnip was not only a heroine folk tales, and along with bread served as the main food product. Its history has lasted for at least six thousand years. Ancient cultural monuments mention the cultivation of turnips by the Sumerians, Assyrians, Babylonians, and Egyptians. The Romans succeeded in growing huge turnip fruits; some specimens reached a weight of pounds. Before the advent of potatoes, turnips were a frequent guest on the tables of other European peoples. The unpretentiousness of this culture allowed it to advance far to the north of Europe. It is known, for example, that in the past Swedish and Norwegian peasants donated a tenth of their turnip harvest to the church. Before the advent of potatoes, turnips successfully replaced them on the English menu. They baked, boiled, ate turnips raw, and served the young leaves as a salad. However, no people valued turnips as much as the Russians - it is no coincidence that it is considered an original Russian vegetable.
Turnip has low calorie content, does not contribute to fat deposits, but the nutritional value of turnips is surprisingly high: it contains a lot mineral salts, essential oils, great content vitamin C and carotene, and low sugar content makes it an indispensable product for those suffering from diabetes. Turnips can be baked, boiled, fried, eaten raw, and added to various dishes and salads. Without creating a burden on the heart and digestive organs, it helps a lot with its healing properties to cope with poor health on unfavorable days.

Recipes with turnips

Turnips are very resistant to weather changes, and in lean years, when the rye froze, the cold-resistant, early-ripening turnip replaced the peasant's bread. By the way, scientists have proven that this vegetable can grow beyond the Arctic Circle, and also produce a good harvest. Turnips were usually sown twice a year: in spring and mid-summer, depending on which the crop was harvested.

Where is there so much of it? Yes, it’s easier than steamed turnips! You can use it to cook porridges, stews, bake pies, and serve simply boiled or steamed. The most important thing for the housewife was that preparing turnip dishes was simple and quick. If the baby asks his mother to chew something before lunch, she will give him a raw turnip, and the problems will go away - this is a real delicacy, and a healthy one at that.

Can you eat turnips?

American psychologist Evelyn Kann created a funny classification in which he ventured to judge a person’s character by his favorite foods. If you believe her, then turnip lovers are entirely purposeful and principled people.

So if you lack these qualities (and, apparently, they are generally in short supply in our society), try to fall in love with a traditional root vegetable. It will not only strengthen character, but also promote health, as modern nutritionists say, in all seriousness, because it contains almost all microelements, necessary for a person. And they are offended that vegetables grown with considerable difficulty wait a long time for their turn at the table due to the fact that housewives do not know or do not remember classic recipes.

Turnip salad with cranberries

Ingredients:

For 2 medium-sized turnips - a handful of cranberries, a little sour cream, dill and honey (sugar is fine). The turnips need to be grated, mixed with cranberries (mash first), add sour cream, honey and dill, mix everything. It turns out to be an original and tasty winter salad, very rich in vitamins.

Turnips stuffed with cheese and sour cream

Ingredients:

medium size turnip
minced meat (meat or vegetable)
sour cream
greens to taste

Boil the peeled turnips until soft, remove the center and fill the turnip with the prepared minced meat. Minced meat can be anything: rice, vegetable and even meat - depending on your taste preferences. If you sprinkle grated cheese on top of a turnip filled with minced meat, add a little sour cream and herbs and simmer for a while in the oven, you will get a dish that can decorate not only your daily, but even your holiday table.

Pilaf with turnips

Ingredients:

It is prepared in the same way as the classic one, only the carrots are replaced with turnips. At the same time, it is not grated on a coarse grater, but cut: some into strips, and some into fairly large cubes. To neutralize the astringency of turnips, a little sugar is added to this pilaf. The dish turns out beautiful: finely chopped root vegetables practically merge with the rice, giving it their full flavor, and the cubes decorate the dish and give it volume.

Turnips stewed in milk sauce

It can be stewed in splendid isolation by simply cutting it into slices, sprinkling with oil and simmering large quantities water. You can also add pieces of apples, a handful of raisins or other fruits to this dish, if desired. The result is an assortment, especially tasty if served with milk sauce.

On the agenda is a tasty and nutritious root vegetable, undeservedly forgotten by many. The health benefits and harms of turnips have been known for thousands of years. The homeland of the vegetable is the Middle East. In the old days, turnips were considered the main dish on the peasant table. Only in Ancient Rome The beneficial properties of the cultivated plant were appreciated by the nobility and included dishes from it in the menu. In Rus', it firmly occupied its place and was considered an indispensable vegetable until the 18th century, until the imported one supplanted the “queen of the vegetable garden.”

Nowadays, the previously forgotten root vegetable is increasingly appearing on the table and being eaten. The culture is distinguished by its unpretentious cultivation and high yield.

Composition of turnips

Vegetables contain unique complex valuable compounds, minerals and vitamins that support human health.

needed for cell regeneration.
Glucoraphanin – important element for the life of the body. It is responsible for preventing the development oncological diseases, controls blood sugar levels.
Vitamins A, B1, B2, E, PP, provitamin A.
Organic acids - linolenic, oleic, folic, linoleic, palmitic. They strengthen nervous system and cell structure.
Microelements - sulfur, potassium, magnesium, calcium, sodium, iron, phosphorus.

Sulfur is responsible for purifying the blood, disinfecting it, and breaks down kidney stones. The high magnesium content restores bone strength and flexibility. Thanks to it, the body’s resistance to viruses increases, protective properties, calcium is absorbed.

This is interesting!
According to the degree of usefulness for immune system turnips even outstripped oranges.

Both the root vegetable itself and the leaves are rich in vitamins and beneficial compounds. Regular consumption of vegetables will replenish the reserves of missing microelements in the body. The beneficial properties of turnips determine its use in cooking, folk medicine, cosmetology and dietetics.

Useful properties of the vegetable

Turnips are low in calories - 32 kcal per 100 g. But due to the high fiber content, a person quickly gets full and does not feel hungry for a long time. The plant consists of 90% water, so the juicy root vegetable is easily digestible and helps reduce weight.

For the body, the product is a source of fiber - it helps cleanse the intestines, removes harmful compounds and toxins, and copes with gastrointestinal disorders and constipation. This compound has a slightly irritating effect on the intestinal muscles.

The beneficial microelements contained in turnips have a sedative effect on the body, which has a beneficial effect on the nervous system, calms it and brings it back to normal in case of excessive stress. This plant can be eaten as a substitute for valerian.

Another benefit of turnip is that it contains phytoncides in large quantities. Thanks to them, the culture has pronounced antibacterial properties. The raw mature plant is an excellent pain reliever, disinfects minor wounds and abrasions, and is used to relieve inflammation and heal scratches.

Every day, to saturate and replenish the body with missing nutrients, it is enough to eat 200 g of turnip.

Medicinal properties of root vegetables

For the body useful action vegetable crops are truly inexhaustible.

It is believed that some components of the vegetable prevent the occurrence of cancerous tumors and interfere with their development.
Systematic use of root vegetables for food will increase immunity and relieve vitamin deficiency. Turnips are useful both in raw and heat-treated forms.
Thanks to antiseptic effect promotes healing of cracks and small wounds, improves condition oral cavity, teeth and gums.
A compress made from crushed vegetables heals joints, reduces pain, swelling, and speeds up recovery.
Prevents the formation of gallstones by improving liver activity and normalizes bile secretion.
Steamed and fresh vegetables have a positive effect on brain activity, eliminate headaches, and improve memory. The juice of the plant can be used as a sleeping pill; it has a weak sedative effect.
Turnip is considered a beauty vegetable. Its use has a beneficial effect on the condition of hair, nails, teeth, skin faces and bodies.
The plant improves the digestion of food, has a positive effect on the digestive process, activates intestinal motility, removes harmful compounds, toxins and waste, and promotes the production of gastric juice.

In addition, warm turnip decoction can treat coughs, sore throats, bronchitis and laryngitis. It will help with toothache.

Use of turnips in cooking

Turnip dishes, whose benefits are invaluable and whose harm is minimal when consumed in moderation, are widely used in cooking. It is stewed, boiled, salted, pickled, dried. In terms of nutritional and taste qualities, this root vegetable can be compared with celery.

The leaves and the vegetable itself are great for salads, and soups are prepared on their basis. The juice of the cultivated plant is rich in vitamins. A puree is obtained from turnips, which is to taste and valuable substances not inferior to potato.

Stewed, boiled or baked, the “queen of the garden” is combined with poultry, fish and. The bright taste of the root vegetable does not require the addition of spices and seasonings. Turnips cooked in cream, with apples, herbs, with lemon juice, will be a great healthy treat.

Application in cosmetology

Our ancestors knew about the influence of turnip pulp on the condition of hair and skin. It gave freshness to the face and firmness and elasticity to the hair.

Toning mask

Boil the vegetable, grind in a blender, add olive oil(15 ml), carrot juice (15 ml), sour cream (1 tbsp.). Mix all ingredients and apply to décolleté and neck area for 20 minutes.

Moisturizing mask

Grate the fresh root vegetable, mix with honey (1 tsp) and cream. Leave on your face for 10 minutes, then rinse with water and wipe your skin with green tea.

Hair Mask

Apply the mixture to dirty hair half an hour before washing your hair: turnip juice (60 ml), burdock oil (15 ml) and freshly squeezed onion juice (5 ml). Mix the ingredients thoroughly and rub into the hair roots. This mask helps you forget about dandruff, strengthens the roots and activates hair growth.

The juice of the “queen of the vegetable garden” has a tonic and cleansing effect. It can be used for dry skin types, wipe the face. If you easily massage your face with a piece of vegetable every morning, it will reduce acne and the pustules will go away. Systematic use of recipes based on turnip pulp will improve the condition of your skin and hair and make them more attractive.

Recipes for turnip-based medicines

It is worth paying attention to traditional methods treatment with the help of a valuable root vegetable.

For bronchitis - make a paste from a few tbsp. l. vegetables, leave for 25 minutes in 200 ml of boiling water. Drink 50 ml of liquid 4 times a day.
If you have sleep disturbances, squeeze the juice from steamed turnips, mix with honey, drink the mixture before bed.
For toothache - cook 2 tbsp for 15 minutes. l. grated root vegetable in 200 ml of water. Rinse your mouth with the resulting decoction.
Atherosclerosis - eat raw turnips twice a day, 2-3 tbsp. l.

Boiled vegetables will help cope with sore throats and protect against the growth of bacteria in the oral cavity.

Possible harm

Despite the valuable medicinal properties turnips, it can harm the body in the presence of certain diseases:

colitis, gastritis, stomach ulcers, other inflammatory processes in the stomach and duodenum;
thyroid dysfunction;
severe form of diabetes mellitus;
chronic hepatitis;
acute heart failure;
disorders of the nervous system;
diseases of the kidneys, liver, urinary tract;
personal intolerance to vegetables, allergic reactions.

These contraindications apply to eating the root vegetable raw. Boiled or steamed turnips can be used in dishes even by those who do not need vegetables. heat treatment contraindicated. In any case, before introducing turnips into your diet - to improve health or for prevention purposes - it is better to consult a doctor.

During pregnancy, eating turnips is beneficial, but during lactation, the use of the root vegetable should be limited. Otherwise, the newborn may experience allergic reactions, diarrhea, colic and abdominal pain.

So, regularly including turnip dishes in your food will improve your well-being and increase your immunity. However overuse valuable root crop can harm the body. Everything is good in moderation.