Turnips (Brassica rapa) are round red, white, or purple root vegetables with green leafy tops that are also edible.

Health Benefits of Turnips:
  • Increased Immune Function
  • Protection Against Heart Disease
  • Alleviation of Cardiovascular Disease
  • Alleviation of Hypertension (High Blood Pressure)
  • Reduced Risk of Type II Diabetes
  • Reduced Frequency of Migraine Headaches
  • Alleviation of Premenstrual Syndrome (PMS)

  • *Some of these health benefits are due to the nutrients highly concentrated in Turnips, and may not necessarily be related to Turnips.
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Natural vitamins, minerals, and nutrients found in Turnips: Vitamin C | Dietary Fiber | Magnesium |

Click here to compare these nutrition facts with other vegetables.
Nutrition Facts
Turnips raw                   
Serving Size 100g
Calories 28
% Daily Value*
Total Fat 0.1g0%
    Saturated Fat 0.011g0%
Cholesterol 0mg~%
Sodium 67mg3%
Total Carbohydrate 6.4g2%
    Dietary Fiber 1.8g7%
    Sugar 3.8g~
Protein 0.9g~
Vitamin A~%Vitamin C35%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vitamins  %DV
Vitamin A 0IU~%
    Retinol equivalents 0μg~
    Retinol 0μg~
    Alpha-carotene 0μg~
    Beta-carotene 0μg~
    Beta-cryptoxanthin 0μg~
Vitamin C 21mg35%
Vitamin D 0IU (0μg)~%
    D2 Ergocalciferol ~IU (~μg)
    D3 Cholecalciferol ~IU (~μg)
Vitamin E 0.03mg0%
Vitamin K 0.1μg0%
    K1 - Dihydrophylloquinone ~μg~
    K2 - Menaquinone-4 ~μg~
Vitamin B12 0μg~%
Thiamin 0.04mg3%
Riboflavin 0.03mg2%
Niacin 0.4mg2%
Pantothenic acid 0.2mg2%
Vitamin B6 0.09mg5%
Folate 15μg4%
    Folic Acid 0μg~
    Food Folate 15μg~
    Dietary Folate Equivalents 15μg~
Choline 11.1mg~
Lycopene 0μg~
Lutein+Zeaxanthin 0μg~
Minerals  %DV
Calcium 30mg3%
Iron 0.3mg2%
Magnesium 11mg3%
Phosphorus 27mg3%
Sodium 67mg3%
Potassium 191mg5%
Zinc 0.27mg2%
Copper 0.085mg4%
Manganese 0.134mg7%
Selenium 0.7μg1%
Water 91.87g~
Ash 0.7g~
Fatty Acids
Omega 3 to Omega 6 Ratio3.33
Omega 6 to Omega 3 Ratio0.3
Total Omega 3s40mg
18D3 Linolenic40mg
18D3CN3 Alpha Linolenic(ALA)~mg
18D4 Stearidonic (SDA)0mg
20D3N3 Eicosatrienoic~mg
20D5 Eicosapentaenoic(EPA)0mg
22D5 Docosapentaenoic(DPA)0mg
22D6 Docosahexaenoic(DHA)0mg
Total Omega 6s12mg
18D2CN6 Linoleic(LA)~mg
18D2CLA Conjugated Linoleic(CLA)~mg
18D3CN6 Gamma-linolenic (GLA)~mg
20D2CN6 Eicosadienoic~mg
20D3N6 Di-homo-gamma-linolenic (DGLA)~mg
20D4N6 Arachidonic (AA)~mg
22D4 Adrenic (AA)~mg
Essential Amino Acids  %RDI
Tryptophan 9mg3%
Histidine 14mg2%
Threonine 25mg2%
Isoleucine 36mg3%
Leucine 33mg1%
Lysine 36mg2%
Methionine 11mg2%
Cystine 5mg2%
Phenylalanine 17mg2%
Tyrosine 13mg1%
Valine 30mg2%
More Amino Acids  %RDI
Arginine 24mg3%
Alanine 35mg3%
Aspartic Acid 63mg1%
Glutamic Acid 130mg2%
Glycine 25mg2%
Proline 26mg2%
Serine 29mg2%
Hydroxyproline ~mg1%
Percent of Daily CalorieTarget
(2000 calories)
Percent Water Composition 91.9%
Protein to Carb Ratio (g/g) 0.14

How to choose Turnips: Look for vibrantly colored turnips with no signs of wilting or becoming soft. If the greens are attached, try make sure they are as crisp as possible and don't look wilted.

Climate and origin: It is not known where the turnip originated, however, records of its first cultivation are found in Greece and Europe and therefore it is assumed the turnip originated somewhere in Europe or Asia. A hardly plant that likes cold temperatures turnips will grow in cold temperate to subtropical climates. (Zones 3-9 in the U.S.)

Taste: Turnips have a bland but slightly pungent taste and a very crisp texture. The greens are often eaten cooked and have a sharp taste.

Similar tasting produce: Daikon, Rutabagas

Recipes using Turnips: Turnip Soup with Daikon

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