Turnip

About
Like cabbage, to which it is related, the turnip has long been thought of as "plain folks" food. It is economical; it grows well in poor soil; it keeps well; and it supplies complex carbohydrates. One of the cruciferous vegetables in the Brassica genus, it can be cultivated for its root - which is a good source of complex carbohydrates - as well as for its greens, which are rich in vitamins and minerals. Turnips come in an astonishing range of shapes and sizes, depending on the age and variety - some have weighed 40 to 50 pounds, others are the size of a golf ball. The flesh can be white or yellow, but most commercial turnips have white flesh.

Availability
Year-round.

Nutrition Information:
• Fat and cholesterol free
• Very low in sodium
• Low in calories
• High in vitamin C
For complete nutritional information, click here.

Additional Information
• Why Eat It - Selection - Storage - Preparation
• From Wikipedia, the free encyclopedia