Super source
Sugars
4.03 g · 8% DV target
A crisp, peppery root vegetable that mellows into a mild sweetness when cooked, the turnip serves as a versatile culinary staple with a profile characteristic of the cruciferous family.
Turnips are classified by the USDA as a cruciferous vegetable, a group that includes both the root and the leafy greens (turnip greens) .311
The vegetable contains glucosinolates (sulfur-containing compounds) and various phenolic compounds that contribute to its distinct pungent flavour and biological profile .3
While the root is a common dietary staple, the leafy greens are recognized as a distinct dark green vegetable subgroup with a different nutrient density than the starchy root .11
Emerging research suggests that turnips contain a diverse range of bioactive compounds, though more human interventional studies are needed to establish specific dietary recommendations for these pure compounds .12
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
4.03 g · 8% DV target
0.09 g · Top 25% of vegetables
0.50 g · Top 23% of vegetables
18.0 mg · 20% DV target
Store in a perforated bag in the vegetable crisper drawer.
Ensure good ventilation to prevent softening.
Root vegetables generally have a very low carbon footprint and high yield per hectare.
Before the arrival of the potato from the Americas, the turnip was the primary starch source for much of Europe and was even the original vegetable used to carve Jack-o'-lanterns for Samhain.