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Turnips are nutritious root vegetables. They belong to Brassicaceae family and scientifically named as Brassica Rapa. It also comes under green vegetables like cauliflower, brussel sprouts, kale and cabbage. They are cultivated in many parts of Europe and Asia. Turnips are the root, round shaped vegetable. The outer layer is pink to purple in color and white and the fleshy portion is white. The baby turnips are picked early having a sweet taste they can be consumed raw in a salad.
The green leafy part of the turnip is very nutritive, high on lutein. The raw turnip contains vitamin A, C, K, folate, carbohydrate, calcium, potassium, sodium and low in calorie and fat. Turnip can be consumed raw the fleshy part is used in the preparation of stew, soup and dishes.
Health Benefits Of Turnip
Consumption of Turnip reduces the risk of Diabetes.
It is the best source of folate and vitamin K that help to prevent cardiovascular diseases.
Turnips are good in flavonoids, which are good for sustaining the structure of blood vessels.
Turnip contains calcium which is good for bones, keeping them strong, reduces the risk of osteoarthritis and other joint problem.
Turnips are the great source of vitamin C and antioxidant that flushes out the toxic and repair the cell damage by free radicals.
The presence of natural phytochemical properties in turnip reduces the risk of lung cancer, bladder and pancreatic cancer.

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