• All Blogs
  • Fitness
  • Integrative Health
  • Myths & Misconceptions
  • Nutrition & Health
  • Science Nook
  • Survivorship & Prevention
  • Symptom Management


This nutritious cold-weather crop went largely under appreciated for many years. Originally, it was primarily used to feed livestock, and absolutely did not receive the recognition it rightfully deserved until much later.  Finally, the astonishing health benefits reaped from turnips were recognized, and in a big way [i]. 


Cancer Fighting

As a member of the cruciferous vegetable family, turnips have been found to contain cancer-fighting agents.  The National Cancer Institute and recent studies involving animals have found that cruciferous vegetables contain glucosinolates, a substance that, when broken down during digestion, have several anti-cancer properties. found to decrease inflammation, protect cells from DNA damage and aid in preventing tumor cell migration.  On top of that, human studies have shown evidence of cruciferous vegetable consumption resulting in healthy, cancer fighting qualities [ii].


For Dinner

Remarkably, the turnip is more than just the appetizing bulb.  Both the roots and leaves are edible and offer a myriad of health benefits! Rich in vitamins A and C as well as calcium and potassium, this predominantly cold-weather crop can be a great addition to any wintertime dish [iii].  Chop it and add to a winter stew, leaves and all!  Slice it and gracefully garnish a side salad.  Sliver and fry for turnip French fries.  This low calorie, high fiber, nutrient dense, wonderfully dynamic, yellow, orange, red and even white fleshed root veggie is a wonderful new wintertime staple.  I’ll ROOT for that!  


[i] Undersander, D.J., A.R. Kaminski, and E.A. Oelke. “Turnip.” Alternative Field Crop Manual. February 9, 2017. Accessed February 8, 2017.
[ii] “Turnip Nutrition.” Nourishment For Life . Accessed February 9, 2017.
[iii] “Cruciferous Vegetables and Cancer Prevention.” National Cancer Institute . June 7, 2012. Accessed February 8, 2017.
Isabelle Colbert Corgel, RD, CDN

Isabelle is a registered dietitian with a Bachelor’s of Science in Global Public Health and Nutrition from New York University. Isabelle has been a part of the Savor Health team for 4 years beginning as an intern during her sophomore year at NYU and now works as a contributing writer. After her undergraduate degree, she completed her dietetic internship at NewYork-Presbyterian Hospital with a focus in medical nutrition therapy where she gained clinical experience in oncology. Following her dietetic internship, Isabelle completed a 6-month nutrition fellowship in Employee Health and Wellbeing at NewYork-Presbyterian Hospital. Isabelle now helps to manage nutrition and health programs at a food bank in upstate New York. Isabelle is passionate about community nutrition and health as well as holistic wellness.

No Comments Yet

Leave a Reply

Your email address will not be published.