Turnip (Brassica rapa) is a root vegetable from the cruciferous family,
Although it can be found year round, it is in season between October and May.
Because it is made up mostly of water (94.5%), turnip has a low energy density (14kcal per 100g of boiled turnip). Due to a fiber content of 2.2g per 100g of boiled turnip, this vegetable helps control the appetite, blood sugar levels and gastrointestinal transit.
It is a good source of vitamin C, as it provides, when boiled, 15% of the dietary reference intake for adults for this vitamin. The presence of vitamin C will facilitate the absorption of non-heme iron present in plant foods, such as legumes. Therefore, adding turnip to bean, chickpea or lentil soups, for example, will help absorbing the iron present in these foods. Vitamin C, due to its antioxidant properties, will also contribute towards protecting the cells and preventing chronic disease. Turnip also provides, in smaller percentages, potassium, folates and magnesium.