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A turnip is a root vegetable commonly cultivated in temperate climates worldwide for its white, bulbous taproot. It belongs to the Brassicaceae family, along with vegetables like cabbage, broccoli, and radishes. Turnips can be eaten raw or cooked and are often boiled, steamed, roasted, or mashed. They have a slightly peppery flavor when raw, which becomes sweeter and milder when cooked. Turnip greens, the leafy tops of the plant, are also edible and nutritious, often prepared similarly to other leafy greens like spinach or kale. Turnips are a good source of vitamins C, K, and folate, as well as minerals like potassium and manganese. They have been a dietary staple for centuries and are used in a variety of culinary dishes around the world.
Categories: Fruits and Vegetables, Vegetables
A turnip is a root vegetable commonly cultivated in temperate climates worldwide for its white, bulbous taproot. It belongs to the Brassicaceae family, along with vegetables like cabbage, broccoli, and radishes. Turnips can be eaten raw or cooked and are often boiled, steamed, roasted, or mashed. They have a slightly peppery flavor when raw, which becomes sweeter and milder when cooked. Turnip greens, the leafy tops of the plant, are also edible and nutritious, often prepared similarly to other leafy greens like spinach or kale. Turnips are a good source of vitamins C, K, and folate, as well as minerals like potassium and manganese. They have been a dietary staple for centuries and are used in a variety of culinary dishes around the world.
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