Turnip and its benefits

Community @steemit, greetings from @naty16.

Turnip is an annual or biennial cruciferous herb. The root vegetable that we are used to eating is the common turnip or the garden turnip. But the forage varieties of the turnips are called turnips. The field turnip is called rapeseed. For more than four thousand years, the turnip has been a cultivated vegetable. We began to cultivate it far in pre-Christian times. Turnip - one of the first vegetables known to man. In antiquity, turnips were considered hard foods, they were food for the poor. But since the beginning of our era, the attitude towards turnips has been revised.

One of the main characteristics of this vegetable is the ability to store fresh for a long time and to conserve the vitamins. The turnip does not rot and does not become moldy, does not lose vitamins and does not taste at low temperatures, while a rare vegetable lived to sprout in the harsh Russian climate. Taking into account that the turnip is also modest and extremely fruitful, for a long time it was the main vegetable on the Russian table until it gave way to potatoes.

But unlike the same potato, the turnip is much less caloric and does not contain starch. The root contains many valuable substances: phosphorus, potassium, calcium, folic acid, magnesium, iron, sulfur, iodine, beta-carotene, vitamins A, B2 and B5, ascorbic acid, essential oil of mustard, which gives the turnips a strong odor and a specific flavor. A rare and valuable substance, glucoraphanin, which is an antidiabetic agent and also prevents the formation of malignant tumors, that is, has an anticancer effect, has been found in the turnip.

Another advantage of a turnip is that it contains very rarely succinic acid in plants.

The turnips are eaten raw and cooked. Turnips can make salads and cold appetizers, soups, vegetable garnishes, boil, bake, cook and fry. The turnip can be completely replaced by potatoes, it has a similar flavor.

Turnips can easily be added to soups and cabbage soup instead of potatoes. The larger samples contain more vitamins, but the smaller ones have a delicate flavor. Turnips are edible, not just the roots. Some varieties of turnips are grown specifically for the leaves, which are used as a spice or as an additive for green salads. A special variety of turnip, the turnip salad, is used only for the sake of the leaves, since it does not form a root crop.