White turnips are a usually white fleshed root vegetable of the Brassica rapa var. rapa plant. White turnips often have a purple or pale green top, and varieties with yellow, orange, and reddish flesh are available. Turnip greens are the leafy greens of this root vegetable.
White turnips are high in fiber, vitamin C, and contain small amounts of potassium, manganese, copper, and other micronutrients. White turnips are a source of glucosinolates, and the content increases with growth age. See: Glucosinolates. Turnips are also a source of antioxidants, though this decreases with boiling and microwaving.
Kimchi, stews, soups, raw
NRC Research Press
International Journal of Food Science & Technology
Self Nutrition Data
Summer turnip, Turnip, Purple turnip, Brassica campestris, Turnip rape