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The turnip is a vegetable that is well adapted to cold climates. It belongs to the cruciferous family, which includes 380 genera and about 3,000 species native to temperate or cold regions of the northern hemisphere. The importance of this family of vegetables, which also includes cabbage and watercress, is that it contain some sulfur compounds considered as potent antioxidants that help prevent disease.
The origin of the Swedes is not well defined, it is unclear whether it originated in Central Asia or Europe. Remains have been found showing that was cultivated 4,000 years ago are known to the Greeks and Romans consumed. During the Middle Ages was important in the diet of European countries, until the arrival of the potato in the eighteenth century, which was gradually supplanting the turnip. The potato arrived in America with the Spanish conquerors and spread to Europe.
Currently, the turnip is consumed very little and is grown mainly to feed the animals. The main producers and consumers of turnips are: Germany, South America and southern Europe.
MAIN VARIETIES
There are varieties of turnips for both human consumption (root small) to forage (much thicker), especially of pigs (for dairy cattle does not seem advisable).
- Snowball (round, small) .- Gold Ball (round, golden yellow, medium size) .- White Globe (white meat and compact, oval or globose) .- Early White Flat (disc-shaped, tender meat) Redondo .- Virtues (cylindrical root tip terminated) .- Croissy (long, white, early) .- Black Alsace (long, blackish skin but white meat) .- Ox Horn (length, skin color is the ox root lies outside the earth, buried root is white) .- Milano (root flattened neck violet, white part buried) .- Varieties for turnip greens.
HOW TO CHOOSE AND STORED
In the market for turnips should be selected small or medium size, smooth skin, round, firm and heavy in relation to its size, white to violet. If they are sold in bundles, their necks should have a fresh green.
Instead, copies will be rejected too large, with marks on the skin or who have fibrous roots. Once home, the removal of leaves. The roots are kept in perforated plastic bags in the refrigerator. It can be kept in good condition one to three weeks.
It is advisable not to wash the turnips to the point of consumption to prevent loss nutritional vitamins and minerals. Also be stored frozen, provided that previously scalded in boiling water for a couple of minutes.
NUTRITION
The turnip is a vegetable low in calories because it has plenty of water and low in carbohydrates and a good source of fiber.
Regarding to the vitamin content, providing a significant amount of vitamin C and folate, and discrete amounts of B vitamins (B6, B3, B1 and B2). Lacks provitamin A and vitamin E, abundant in other vegetables.
Vitamin C also possess a potent antioxidant involved in the formation of collagen, bones, teeth and red blood cells. It also promotes the absorption of iron from food, and resistance to infection.
Folates are involved in the production of red and white in the synthesis of genetic material and the formation of antibodies the immune system.
In terms of mineral composition, the most common is potassium, followed by calcium, phosphorus and iodine. The calcium in these roots not only in relation to assimilate dairy and other foods rich in this mineral.
Potassium is a mineral necessary for the generation and transmission of nerve impulses and normal muscle activity and regulate the water balance inside and outside the cell.
Iodine is essential for the proper functioning of the thyroid gland, which regulates metabolism.
Phosphorus plays an important role in building bones and teeth, like calcium and is involved in energy production processes in the body.
It is important to note that the turnip greens or turnip greens are more nutritious than the turnip itself. Turnip greens provide almost twice the protein and fiber that the root and calcium. The highlight of the turnip is its composition of vitamins and minerals. Contains amounts several times higher than the turnip provitamin A or beta-carotene, vitamin C and folate.
Beta-carotene is converted into vitamin A in our body as it needs it and has an antioxidant action. Vitamin A is essential for vision, good skin, hair, mucous membranes, bones and for proper functioning of the immune system.
PROPERTIES AND HEALTH
Chemical composition:
Water 91%5% carbohydrate (1 fiber, 2%)Protein 0, 8%Fat 0, 3%Potassium 330 mg/100 g58 mg/100 g sodium36 mg/100 g PhosphorusCalcium 59 mg/100 gIron 0, 5 mg/100 gVitamin C 30 mg/100 gVitamin B1 50 microgramos/100 gThe great healing power of this vegetable because of its high content in minerals and vitamins so essential to health, while its low calorie content makes it the ideal food for a diet that is essentially nutritious.
They are useful in the treatment of constipation and the tops steamed simmer has a definite laxative effect, besides being an antioxidant, have good fiber and be recommended for the prevention and cure of many diseases.
It provides a significant amount of vitamin C which allows parallel to its powerful antioxidant action, to intervene in the formation of collagen, bones, teeth and red blood cells. Promotes the absorption of iron from food, and resistance to infection.
Containing folate are paramount in the production of red and white cells in the synthesis of genetic material and the formation of antibodies the immune system.
Has discrete group B vitamins (B6, B3, B1 and B2). Lacks provitamin A and vitamin E, abundant in other vegetables.
In terms of mineral composition, the most common is potassium, followed by calcium, phosphorus and iodine. The calcium in these roots not only in relation to assimilate dairy and other foods rich in this mineral.
Potassium is a mineral necessary for the generation and transmission of nerve impulses and normal muscle activity and regulate the water balance inside and outside the cell.
Iodine is essential for the proper functioning of the thyroid gland, which regulates metabolism.
Phosphorus plays an important role in building bones and teeth, like calcium and is involved in energy production processes in the body.
Importance of the leaves
Although they are generally cut off and thrown into the trash, the turnip greens or turnip greens are more nutritious than the turnip itself. Provide almost twice the protein and fiber that the root and calcium.
The highlight of the turnip is its composition of vitamins and minerals. Contains amounts several times higher than the turnip provitamin A or beta-carotene, vitamin C and folate.
Beta-carotene is converted into vitamin A in our body as it needs it and has an antioxidant action. Vitamin A is essential for vision, good skin, hair, mucous membranes, bones and for proper functioning of the immune system.
Overweight
The low caloric value makes turnips can be included in weight control diets. In addition, due to the presence of fiber, providing a feeling of fullness after eating and improve intestinal transit. However, they absorb much oil when fried so if you cook this way, their caloric content increases significantly, besides being more difficult to digest.
Disease prevention
Turnips are high in vitamin C and sulfur compounds as potent antioxidant considered beneficial health effects. Antioxidants block the damaging effects of free radicals. Breathing in oxygen is essential to cell life of our body, but because of it occurring molecules, free radicals, which lead to lifelong negative health effects through its ability to alter the DNA (genes), proteins and lipids or fats. There are situations that increase the production of free radicals, including strenuous exercise, environmental pollution, smoking, infections, stress, high fat diets and sun exposure.
The relationship between antioxidants and cardiovascular disease prevention is now a well-supported statement. You know it is changing the so-called “bad cholesterol” (LDL-c) which plays a key role in the initiation and development of atherosclerosis.
Antioxidants block free radicals that modify the so-called bad cholesterol, thereby contributing to reduce cardiovascular and cerebrovascular risk. On the other hand, low levels of antioxidants are a risk factor for certain cancers and degenerative diseases.
Pregnant women and children
The turnip is a food to be taken into account in the woman’s diet during pregnancy due to its folate content. This is a vitamin important in ensuring the proper development of fetal neural tube, especially in the early weeks of gestation. Its deficiency can cause diseases in the unborn baby such as spina bifida or anencephaly.
Folate requirements are also higher in children, so that including these vegetables in your regular diet is an interesting way to prevent deficiencies.
Regulates bowel function
Its fiber content gives laxative properties. Fiber prevents constipation or improvement, helps reduce blood levels of cholesterol and good blood glucose control in people with diabetes. The fiber helps reduce the risk of diseases related to the gastrointestinal tract, including cancer of the large intestine.
Flatulence
Turnips, plus fiber, have sulfur compounds that cause flatulence and digestion difficult. Therefore, it is advisable that people presenting digestive disorders such moderate consumption of these roots.
Disorders of the thyroid gland
Regular use of turnip causes no problems in those who present a normal functioning of the thyroid gland. However, avoid the frequent intake in people with hypothyroidism (decreased functioning of the thyroid), as turnips, when crushed, release substances that inhibit the absorption of iodine in the thyroid, which slows its functioning.
Kidney stones and fluid retention
Turnips are rich in a type of organic acid known as oxalic acid. This compound is also abundant in spinach, chard and beets, and has the ability to form insoluble complexes in the gut with minerals like calcium and iron to prevent their assimilation. Some people have a predisposition to form kidney stones of “oxalate”, why has to restrict the consumption of turnips in your diet.
Moreover, thanks to its rich in potassium and low sodium content, they have a diuretic action that helps eliminate excess body fluids. They are beneficial in case of hypertension, hyperuricemia and gout, kidney stones (except calcium oxalate), fluid retention and oliguria. With the increased production of urine is eliminated, as well as liquid waste substances dissolved in it as uric acid, urea, etc..
Intestinal inflammation
We recommend the turnip root in the form of broth or soup and drink 2 cups a day. The same treatment is excellent on the evils of the chest and if sugar is added is an effective remedy for asthma and coughs.
The cooking of the root is used as a pectoral in a dose of 10 to 20 grams per liter of water.
Syrup
The sliced ??root is used to prepare an extraordinary syrup bronchitis, asthma and whooping cough. The dose tablespoons applied according the degree of illness.
Hemorrhage
Turnip juice acts as a hemostatic, that is to stop bleeding, especially given favorable results in uterine bleeding should be given in teaspoons.
Poultices
For external use in poultices used the pulp of the root, previously subjected to cooking, great for combating frostbite and specially to dissipate the annoying itching. Continuous washing is recommended.
The pulp is also good applied externally against inflammations and placed behind the ears, soothes toothaches. Warm baths of turnip greens are excellent for toning the nervous system and invigorate the entire body.
HOW TO PREPARE
Some varieties of turnips can be eaten raw and are very tasty. However, more often cook dishes to accompany rice and vegetables.
Before being consumed, the turnips are washed and brushed to remove any dirt.
If small, fresh and do not have thick skin, you need not peel them. The use of turnips in various dishes makes these dishes have a milder flavor. Boiled, popular part of Madrid stew with potatoes and carrots.
The leaves or turnips may also be consumed. Can be cooked similar to spinach and can be eaten raw in various salads. It is a food typical Galician cuisine, and combined with potatoes, meat and other vegetables give rise to popular caldo gallego.
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