TURNIP

See also: Rapini (usually also classified as Brassica rapa subsp. rapa, but sometimes as subsp. rapifera)
The turnip or white turnip (Brassica rapa subsp. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock.[citation needed]
In the north of England and Scotland, the name turnip, shortened to "neeps", often refers to the larger, yellow rutabaga root vegetable which is also known as the "swede" (from "Swedish turnip").

NUTRITION


The turnip's root is high only 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 / 100g).
One medium raw turnip (122g) contains the following nutritional information according to the USDA:[2]
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.