It is a vegetable grown for human consumption, having a popularity in northern Europe in its cold zone, it occurs in the wild and from crops in crops that are very commercialized in North America and Europe itself, it has color characteristics whitish on its skin and fleshy body, which only receives the sun in the part of the head of the turnip and there changes its color to dark purple.
It has a spherical body from the root to the top, not having roots on the sides, only one that remains below the ground, being long and thin, which when extracted is detached from it, its flavor is very similar to raw cabbage that when being cooked is more subtle.
Although it is a native of Europe and Asia together, the turnip was already cultivated in ancient Greece and in Rome as in other parts of the world, becoming an ingredient in the main meals such as roast with mashed potatoes.
Being the turnip rich in nutrients such as glucosinolate used as a medicinal component, giving it the sweet and sour taste of the vegetable, it is an effective antioxidant in the body that helps and prevents to counteract cancer, as well as its harmful effects. It is very effective in the discomfort of the cold preventing and improving the symptoms by decongesting the chest, it also helps to pass the fever since it is high in vitamin C content; that when eaten raw fights viral infections, has a diuretic capacity due to a high potassium impulse that helps to eliminate toxic agents in the human body, reducing the swelling of varicose veinsThey help a good digestion because they are very fibrous and contain few calories, that is why it is recommended to consume a serving of turnips a day, about 200 grams raw in salads and other grams more cooked as a companion to red meat or fish; since they are better than a potato, diabetic and overweight people are recommended to eat a diet rich in high consumption of turnips per day, to help a good digestion and obtain a level of satiety faster and be more satisfied between meals.
