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].
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].
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!