The turnip is known by the botanical name of Brassica rapa and belongs to the Brassicaceae family such as broccoli, cauliflower and other cabbages.

This plant has been used since ancient times, especially for the recipes that saw its tasty leaves as ingredients. Only with the passage of time, and with the selection of peasants, was the consumption of the underground part confirmed.

Also turnip greens are very tasty, which are the apical parts of the young leaves, and the inflorescences known as "broccoli di rapa" or friarielli .

The characteristics of the turnip

There are numerous varieties of turnip with different colors both in the leaf and in the root.

Usually the root has a peripheral, oval or conical shape. Its color is whitish, but can also have purple shades or be completely reddish.

The root is covered with a thin reddish skin that it is advisable to remove because it is not easily digestible. The inside of turnip root, on the other hand, has a sweet and delicate taste and a slightly spongy texture.

The turnip is very present in traditional recipes of peasant cuisine, both cooked and raw. You can also simply season with a drizzle of olive oil, lemon juice and a pinch of salt.

The harvesting season is between November and March, which makes it a typical ingredient of winter cooking.

Turnip varieties

Among the different varieties of Brassica rapa that are grown, we can remember:

> common turnip, chosen for its root;

> rapa subspecie sylvestris, commonly used for turnip tops;

> rapa subspecie campestris, more rural and less valuable, also known as rape;

> rapa subspecie septiceps .

There are also some varieties of turnip that are grown only in restricted areas, thus establishing themselves as traditional products.

An example is the Caprauna turnip, which grows between 800 and 1500 meters on the homonymous hill on the border between Piedmont and Liguria and is harvested from October to December.

This variety is rich in nutrients, such as calcium and other mineral salts. Its shape is round or slightly flattened and its taste is very delicate, thanks to the particular constitution of the mountain soils.

The composition of the turnip

Turnip contains few calories : about 36 grams per 100 grams of boiled root. Its composition, however, is rich in carbohydrates (up to 75%) and proteins (about 20%), with 86.7 grams of water.

The richness of turnip in vitamins and minerals is truly remarkable. As for minerals, the content of potassium, sodium, iron, phosphorus and calcium is high. In addition to vitamin C, taken if we consume raw turnip, the turnip contains 381 µg of retinol or vitamin A, vitamin E, thiamine (vitamin B1), riboflavin (vitamin B2), Niancina (vitamin B3) and vitamin K.

This vegetable does not contain cholesterol and no fat and is therefore very appreciated by those who care to keep the line, also because it is very rich in vegetable fibers.

The benefits of turnip

In ancient times, turnips were a real treasure especially in winter, when food reserves were scarce.

Containing a large amount of water, this food has diuretic properties . It is also an excellent antioxidant food, thanks to vitamins C and E and other active ingredients (quercetin, myricetin, isorhamnetin and kaempferol) which fight free radicals by slowing down cellular aging.

Eating raw turnips, so rich in vitamin C, helps to strengthen the immune system, bones, reproductive function, sight and embryonic development (thanks also to vitamin A). The presence of folic acid is very useful in pregnancy, as it helps prevent neonatal malformations such as spina bifida.

Thanks to glucosinolates and sulfur, turnip is also a good detoxifier of the body and especially of the blood. It is of great help for those who suffer from anemia (but also simply from weakness and fatigue) because it is rich in mineral salts, in particular iron.

Vitamin K and the active ingredient known as gefarnate give it all-natural anti-inflammatory properties.

According to some studies, this vegetable is able to counteract the proliferation of cancer cells, especially in the breast, lungs and stomach.

It should be remembered, however, that turnips are cruciferous vegetables, not recommended for those with thyroid problems .

The turnip in the kitchen

When we buy a root of turnip we must evaluate its consistency, which must be firm, and its dimensions (the smaller ones are younger and fresh).

After cleaning the turnip and depriving it of its reddish skin, it is washed and cut to taste. The julienne cut is indicated for raw consumption with olive oil, salt and lemon juice; the latter helps the absorption of iron, thanks to its contribution of vitamin C.

The turnip can be eaten raw or spun together with other fresh seasonal vegetables. You can also steam cook , au gratin or stew in the oven ; also in this case, it can be alone or accompanied with other vegetables. It also becomes tasty in cream, soup or as a side dish for main courses.