Turnip is a creamy white and purple top vegetable. People often group this popular European diet with root vegetables, such as potatoes and beetles. However, turnip is actually a cousin of broccoli, Brussels sprouts, argola and banana. During the middle ages, turnip gained fame as a popular vegetable in Europe that is often eaten by the lower economic class. 

Today, turnip is widely enjoyed in a variety of dishes and as a member of the crucible family, it is highly nutritious. Turnips are mainly cut from October to March in autumn and winter. Turnips flourish in a temperate environment, making them a reliable crop in most parts of the world.

A medium turnip contains 233 mg of potassium. Your body needs minerals for almost everything, including sending signals to your nerves and keeping your muscles and heart in good working condition.

When you don't get enough, you're at risk of high blood pressure, stroke, kidney stones, broken bones, and high blood sugar. Regular use of turnips can help correct digestion as they are rich in fiber. Traditionally, vegetables have been used to treat various gastrointestinal diseases. Consuming high doses of dietary fiber can reduce the risk of diverticular disease as it helps with bowel movements.

Calcium present in turnips can help in the growth and repair of bone material throughout our body. It is important to increase bone mineral density, especially as we grow up and start suffering from joint pain and osteoporosis. 

Turnip is a low-calorie vegetable, which is best for weight loss. They are a moderate source of protein, and are an excellent source of dietary fiber. Turnip roots accumulate potassium, calcium, manganese, vitamin c and dietary fiber while its greens are filled with vitamin a, vitamin k, vitamin c and vitamin b9, lutein, beta carotene and zeaxanthin.

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