Turnip

sudhar

Commander's of Penmai
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#1
Turnips are a "starch" vegetable, but provide only one third the amount of calories as
an equal amount of potatoes. Turnips provide an excellent source of vitamin C, fiber,
folic acid, manganese, pantothenic acid, and copper. They also offer a very good
source of thiamine, potassium, niacin, and magnesium. In addition, they are a good
source of vitamin B6 and E, folic acid, and riboflavin.

Turnip greens are more nutrition dense than the root. The greens provide an
excellent source of vitamins A, B6, C, E, folic acid, calcium, copper, fiber, and
manganese.
 

sudhar

Commander's of Penmai
Joined
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#2
Turnip is:

  • Low in Saturated Fat and Cholesterol
  • High in Dietary Fiber, Vitamin C, Manganese, Vitamin B6, Folate, Calcium, Potassium and Copper
The nutritional value of turnip makes it ideal for:

  • Maintaining optimum health
  • Weight loss

Nutrition and Health Benefits of Eating Turnips

Turnips are cooked differently in different parts of the world. Some people prefer taking it in as a juice due to its high fiber content and immense nutrients. Some people peel and cut it into small pieces and cook it in low heat with some oil and exotic spices. Eating turnips will give you immense health benefits such as:


  • Good physique and no excess fat because of low calories
  • High quantity of Vitamin C and anti-oxidants help curb free radicals and destructive oxidation reactions
  • Lowers the risk of obesity, high blood pressure, diabetes, and cancers of the stomach, pancreas, bladder, and lung diseases
  • Prevents and heals up a wide range of health problems because of high nutrient content
  • Very rich source of calcium, phosphor, folic acid and magnesium, essential for all-round development of human body
  • Helps prevent cataracts and cardiovascular disease due to large amount of lutein
 
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sudhar

Commander's of Penmai
Joined
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#3
[h=2]Protein[/h] One cup of cooked turnips contains 1.1 g of protein. This is less than 3 percent of the DRI of protein for women and less than 2 percent for men. While turnips do contain trace amounts of 18 different amino acids, they do not supply all of the essential amino acids so they are not a complete protein.
[h=2]Fat[/h] Like most vegetables, turnips are very low in fat. One cup of boiled turnips contains only .12 g of fat. One cup of turnips also contains no cholesterol. This is, of course, assuming the turnips are eaten without added butter or oil. If 1 tbsp. of butter were added to the turnips, it would add 11.5 g of fat and 31 mg of cholesterol.
[h=2]Sodium[/h] Turnips are also low in sodium. One cup contains only 25 mg of sodium, which is less than 1 percent of the DRI. Again, this is assuming that no salt is added to the cooked turnips. If 1/8 tsp. of salt were added, the sodium content would increase to 290 mg, which is more than 10 percent of the DRI.
[h=2]Minerals[/h] Like many root vegetables such as potatoes, turnips contain potassium. One cup of cooked turnips supplies 14 percent of the DRI for potassium, which is important for nervous system and heart health. Turnips contain only small amounts of all other minerals, including less than 5 percent of the DRI for magnesium, iron and zinc.
[h=2]Vitamins[/h] Turnips are a significant source of vitamin C. One cup provides more than 20 percent of the DRI for vitamin C, which supports the immune system and works as an antioxidant. Turnips also supply 8 percent of vitamin B6, but they provide less than 5 percent of the DRI for all other vitamins, including vitamins A, E and D



Note: sugar patient should avoid using of turnips...
 
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