The turnip or white turnip (Brassica rapa subsp. rapa) is a root vegetable
commonly grown in temperate climates worldwide for its white, bulbous taproot.,
Shaljam, شلجم
Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock.
In the north of England and Scotland, and eastern Canada (Newfoundland), turnip (or neep; the word turnip is an old compound of tur- as in turned/rounded on a lathe and neep, derived from Latin napus) refers to the larger, yellow rutabaga root vegetable, also known as the "swede" (from "Swedish turnip").
There is evidence that the turnip was domesticated before the 15th century BC; it was grown in India at this time for its oil-bearing seeds. The turnip was a well-established crop in Hellenistic and Roman times, which leads to the assumption that it was brought into cultivation earlier. Sappho, a Greek poet from the 7th century BC, calls one of her paramours Gongýla, "turnip". Zohary and Hopf note, however, "there are almost no archaeological records available" to help determine its earlier history and domestication. Wild forms of the hot turnip and its relatives the mustards and radishes are found over west Asia and Europe, suggesting their domestication took place somewhere in that area. However Zohary and Hopf conclude, "Suggestions as to the origins of these plants are necessarily based on linguistic considerations."
The turnip's root is high in vitamin C. The green leaves of the turnip top ("turnip greens") are a good source of vitamin A, folate, vitamin C, vitamin K and calcium. Turnip greens are high in lutein (8.5 mg / 100 g).
One medium raw turnip (122 g) contains the following nutritional elements according to the USDA:
Calories : 34
Fat: 0.12
Carbohydrates: 7.84
Fibers: 2.2
Protein: 1.10
Cholesterol: 0
Like rutabaga, turnip contains bitter cyanoglucosides that release small amounts of cyanide. Sensitivity to the bitterness of these cyanoglucosides is controlled by a paired gene. Subjects who have inherited two copies of the "sensitive" gene find turnips twice as bitter as those who have two "insensitive" genes, and thus may find turnips and other cyanoglucoside-containing foods intolerably bitter.
In the United States, stewed turnips are eaten as a root vegetable in the autumn and winter. The greens of the turnip are harvested and eaten all year. Turnip greens may be cooked with a ham hock or piece of fat pork meat, the juice produced in the stewing process prized as pot liquor. Stewed turnip greens are often eaten with vinegar.
In the Tyrolean Alps of Austria, raw shredded turnip-root is served in a chilled remoulade in the absence of other fresh greens as a winter salad.
In the Friuli region of Italy, a popular side dish, called Brovada, is made of shredded turnip marinated in red grape pomace.
In Iran, boiled turnip-roots (with salt) are a common household remedy for cough and cold.
In the Punjab and Kashmir regions of India and Pakistan turnips are used in variety of dishes, most notably shab-daig.
In Brazil, turnips (nabos) are traditionally regarded as distasteful, or at least somewhat disagreeable and unpleasant at the first bite or taste. Part of this bias reportedly stems from the Middle Ages, where, for the reason of being inexpensive, turnips became in Iberia (and thus in Iberian-descended cultures) associated with the poor, and avoided in the diet of the nobility.
The turnip is an old vegetable charge in heraldry. It was used by Leonhard von Keutschach, prince-archbishop of Salzburg. The turnip is still the heart shield in the arms of Keutschach am See.
فَبِأَيِّ آلاءِ رَبِّكُمَا تُكَذبٰن
Shaljam, شلجم
Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock.
In the north of England and Scotland, and eastern Canada (Newfoundland), turnip (or neep; the word turnip is an old compound of tur- as in turned/rounded on a lathe and neep, derived from Latin napus) refers to the larger, yellow rutabaga root vegetable, also known as the "swede" (from "Swedish turnip").
There is evidence that the turnip was domesticated before the 15th century BC; it was grown in India at this time for its oil-bearing seeds. The turnip was a well-established crop in Hellenistic and Roman times, which leads to the assumption that it was brought into cultivation earlier. Sappho, a Greek poet from the 7th century BC, calls one of her paramours Gongýla, "turnip". Zohary and Hopf note, however, "there are almost no archaeological records available" to help determine its earlier history and domestication. Wild forms of the hot turnip and its relatives the mustards and radishes are found over west Asia and Europe, suggesting their domestication took place somewhere in that area. However Zohary and Hopf conclude, "Suggestions as to the origins of these plants are necessarily based on linguistic considerations."
The turnip's root is high in vitamin C. The green leaves of the turnip top ("turnip greens") are a good source of vitamin A, folate, vitamin C, vitamin K and calcium. Turnip greens are high in lutein (8.5 mg / 100 g).
One medium raw turnip (122 g) contains the following nutritional elements according to the USDA:
Calories : 34
Fat: 0.12
Carbohydrates: 7.84
Fibers: 2.2
Protein: 1.10
Cholesterol: 0
Like rutabaga, turnip contains bitter cyanoglucosides that release small amounts of cyanide. Sensitivity to the bitterness of these cyanoglucosides is controlled by a paired gene. Subjects who have inherited two copies of the "sensitive" gene find turnips twice as bitter as those who have two "insensitive" genes, and thus may find turnips and other cyanoglucoside-containing foods intolerably bitter.
In the United States, stewed turnips are eaten as a root vegetable in the autumn and winter. The greens of the turnip are harvested and eaten all year. Turnip greens may be cooked with a ham hock or piece of fat pork meat, the juice produced in the stewing process prized as pot liquor. Stewed turnip greens are often eaten with vinegar.
In the Tyrolean Alps of Austria, raw shredded turnip-root is served in a chilled remoulade in the absence of other fresh greens as a winter salad.
In the Friuli region of Italy, a popular side dish, called Brovada, is made of shredded turnip marinated in red grape pomace.
In Iran, boiled turnip-roots (with salt) are a common household remedy for cough and cold.
In the Punjab and Kashmir regions of India and Pakistan turnips are used in variety of dishes, most notably shab-daig.
In Brazil, turnips (nabos) are traditionally regarded as distasteful, or at least somewhat disagreeable and unpleasant at the first bite or taste. Part of this bias reportedly stems from the Middle Ages, where, for the reason of being inexpensive, turnips became in Iberia (and thus in Iberian-descended cultures) associated with the poor, and avoided in the diet of the nobility.
The turnip is an old vegetable charge in heraldry. It was used by Leonhard von Keutschach, prince-archbishop of Salzburg. The turnip is still the heart shield in the arms of Keutschach am See.
فَبِأَيِّ آلاءِ رَبِّكُمَا تُكَذبٰن
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