benefits of turnips

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Benefits of Turnips

61. Bruising
Those who eat more of vitamin C rich vegetables like turnips, are less likely to suffer from bruising. It is therefore, those with known oxalate urinary tract stones may have to avoid eating them. Adequate intake of water is advised to maintain normal urine output in these individuals to minimize the stone risk.
62. Capillary Structure
Turnips are rich in flavonoids, which are good for maintaining the structure of capillaries. Turnips, members of the cruciferous family of vegetables, along with broccoli, collards, kale and Brussels sprouts, grow in temperate climates throughout the world. Most commonly grown for their white bulbous roots, turnip leaves and sprouts are also edible and highly nutritious. Turnips are a valuable addition to your healthy diet and provide a wide range of health benefits.
63. Freeradicals
Turnips are rich in antioxidants and vitamin C, and these properties can fight free radicals in the body. High levels of indole glucosinolates break down into compounds that compete with iodine for absorption. If you have a hypothyroid condition, talk with your doctor about including turnips in your diet.
64. Diseases
Turnips are said to control and reduce the risk of cancers of the lung, bladder, pancreas and the stomach. It also decreases the chances of diabetes, hypertension and obesity. Its cubes can mix well with other vegetables like kohlrabi, potato, carrots in variety of stews.Add raw baby turnip slices with olives and cherry tomatoes to make delicious appetizer.
65. Nutrients
Turnips are rich in magnesium, phosphor and calcium. These vegetables are also rich in minerals and vitamins, especially folate. Turnips are also a good source of iron, calcium and riboflavin. These veggies also contain a lot of lutein, which can prevent cardiovascular diseases and cataracts. Turnips must be included in the diet for smokers. This helps smokers make their body healthier and also reduces the side effects of smoking. Smoking causes diminishing quantities of vitamin A in the body, eating turnips can replace the lost vitamin A for the body. Regular intake of turnips is also known to reduce the decline of cognitive functions. People with problems associated with thyroid gland and kidney stones must avoid the intake of turnips. Turnips are also used externally as poultices for swollen joints, boils, abscesses and chilblains. Turnip packs are also used over the chest to relive bronchial disorders, while packs over the throat are known to relieve sore throat.
66. Benefits of turnip juice
Turnip juice is ideally combined with other vegetables that are a good source of magnesium. Vegetables with magnesium allow the body to use the calcium in turnip juice more effectively. Some ideal vegetable combinations high in magnesium are alfalfa sprouts, dandelion greens, cabbage, parsley and sweet peppers. Turnip juice is beneficial in treating a wide variety of health and skin ailments such as acne, arthritis, anemia and bladder problems. Turnip juice can provide cold and cough relief when combined with lemon juice. Turnip juice mixed with watercress can help treat hemorrhoids. Turnip juice mixed with carrot juice is considered beneficial for strengthening teeth and other bone structures. Turnip juice can also be mixed with celery and carrot juice to enjoy health benefits.
67. Benefits of turnip greens
The turnip flesh or root is considered as the edible portion while the turnip greens are usually thrown into garbage. The turnip greens (in a single cup serving) have only twenty eight calories but are loaded with minerals and vitamins. Turnip greens are usually available with the roots attached. Certain varieties of turnips such as Seven Top and Shogoin are specifically grown for the leaves. Crisp, deep green and unblemished turnip greens are an ideal selection. Turnip greens remain fresh for four days when refrigerated. Turnip greens need to be washed an d cleaned well before using them. Turnip leaves are cooked just like spinach leaves. Turnip greens are an excellent source of a wide variety of vitamins, fiber, manganese, calcium, copper and folate. Turnips nutritional profile also includes phosphorus, omega3 fatty acids and protein. Turnip greens provide health benefits such as detoxification support, antioxidant benefits, anti inflammatory benefits, cardiovascular support and digestive support. The antioxidants in turnip greens are known to lowers risks related to heart disorders. Turnip greens can be easily boiled or steamed. It also makes for an ideal side dish. Turnip greens can also be added to any vegetable, rice dish or casserole. Turnip greens not only add color to food but also provide immense nutritional benefits.
68. Rheumatoid Arthritis
Turnip greens are good for rheumatoid arthritis patients. Since the greens contain betacarotene. Betacarotene helps in the formation of vitamin A in the body, which is important for the proper working of the immune system. It also helps to produce as well as maintain healthy membranes, especially the membrane that lines the joints.
69. Colon Health
Turnip greens are packed with vitamin E, vitamin C and betacarotene. Vitamin C helps to reduce the levels of free radicals in the body and maintains good immune function. Studies have shown that the vitamin is also good for colon function and can reduce colon tumors. Vitamin E is also good for colon health and studies have shown that it can prevent colon cancer..
70. Turnip is a root vegetable
Turnip is a root vegetable that grows in temperate climate. Turnip looks larger than radish and resembles an apple. The turnip has a large globe shaped root with a purple cap and white flesh. The leaves attached to the root are usually large and dark green in color. Turnip is a starch vegetable and is considered as a rich source of folic acid, manganese, niacin, potassium, riboflavin and vitamin C. Turnip or brassica rapa belongs to the mustard family and is a widely cultivated root vegetable. Turnips are tolerant of harsh weathers and can therefore be cultivated in places having extreme weather conditions. Turnips have a white fleshy part with a green stalk. Both the fleshy part and the turnip greens are edible. Small and tender varieties are used by humans while larger varieties of this vegetable are considered as animal feed. Turnip is considered as a wholesome meal. Turnips can either be cooked, toasted, roasted, fried or had raw. Though turnip is a starch vegetable like the potato, intake of turnip contributes only one third the calories as compared to consuming similar amount of potatoes. The smaller, younger turnips are sweet to taste and have a delicate flavor. Turnip greens can be easily grown and are ideal inclusions as green leafy vegetables. Intake of turnip is not advisable for weight gain seekers. Turnip recipes include raw salads, juices and can also be included in main course spreads. Turnip salad can be accompanied by cabbage, carrots and beets.

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