Nutritional aspects of turnip

Brassica spp. are an excellent dietary source of phytochemicals, for example vitamins, phenols, minerals or glucosinolates, which reduce oxidative stress and prevent some diseases, such as cancer or cardiovascular disease.

The nutritional assessment of turnips shows various valuable moieties. 100 grams of turnip roots provides 2-grams dietary fiber, 0.1 gram fat, 6.7 grams carbohydrate, 0.6 gram protein, 1.1 milligrams riboflavin, 0.4 milligram thiamine, 0.08 milligram Vit. B6, 16 milligrams Vit. C, 20 micrograms folate, 50 milligrams calcium, phosphorous and iron, 8 milligrams magnesium, 280 milligrams potassium and 18 milligrams sodium.

In one cup (156 grams) of cubed turnips which have been cooked, boiled and drained the following can be found: 4.66 grams of sugar, 0.19 mg of zinc, 0.003 mg of copper, 0.111 mg of manganese, 0.5 mg selenium, 0.466 mg niacin, .0222 mg pantothenic acid, 13.6 ug choline, and 0.03 mg of vitamin E.

Thus, turnip root is low calorie (28 calories/100 gram) although it is a good storehouse of minerals, vitamins, dietary fiber and antioxidants.

Turnip greens are not only abundant in antioxidants such as carotenoids, xanthins, lutein, vitamin A and vitamin C, but are also an excellent source of vitamin K.

One cup of raw turnips provides 2.34 g of fiber. Fiber helps reduce pressure and inflammation in the colon. Specifically, high fiber diets are associated with a lower risk of intestinal problems, including diverticulitis.

Turnips and other high fiber foods can help reduce the prevalence of diverticulitis flares by absorbing water in the colon and making bowel movements easier.

The dry leaves from turnips are also a rich source of glucosinolates and the activating enzyme myrosinase. Eating turnip greens improves your food quality score.

The greens have vitamins A and K in addition to the Vitamin C, folate, and beta-carotene, lutein, and zeaxanthin, which are common antioxidants. Lutein and zeaxinthin have “shown promise in helping combat the eye conditions of macular degeneration and cataracts”.
Nutritional aspects of turnip

Phenolic compounds in turnip

Turnip (Brassica rapa var. rapa L.) is one of the oldest cultivated vegetables that has been used for human consumption since prehistoric times.

Turnip (Brassica rapa ssp. rapa) is an important vegetable crop producing phenolic compounds. Phenolic compounds are a large group of phytochemicals widespread in the plant kingdom.

Phenolic compounds are characterized by having at least one aromatic ring with one or more hydroxyl groups attached. Phenolics are produced in plants as secondary metabolites via the shikimic acid pathway. Phenylalanine ammonialyase is the key enzyme catalyzing the biosynthesis of phenolics from the aromatic amino acid phenylalanine.

Depending on their structure they can be classified into simple phenols, phenolic acids, hydroxycinnamic acid derivatives and flavonoids. The phenolic compounds and organic acids are considered to regulate enzymes and the cell cycle, and are responsible for the organoleptic characteristics. Colored flavonoids, anthocyanins are the most important group of plant pigments due to their antioxidant activity and other useful biological characteristics.

Flavonoids are another major type of compounds in turnip, and are always present as glycosides. Flavonoids and phenolics with high free radical scavenging activity should be corresponding to the antioxidant effects. Flavonoids may reduce the potential risk of cardiovascular, cancer and inflammatory ailments in humans.

Sinapic, ferulic and caffeic acids, kaempferol 3-O-sophoroside-7-O sophoroside, kaempferol 3,7-O-diglucoside, isorhamnetin 3,7-O-diglucoside, kaempferol 3 O-(feruloyl/caffeoyl)-sophoroside-7-O-glucoside, kaempferol 3-O-sophoroside, 1,20 disinapoyl-2-feruloyl gentiobiose, kaempferol 3-O-sophoro-side-7-O-glucoside, 3-p coumaroylquinic, 1,2-disin-apoylgentiobiose, isorhamnetin 3-O-glucoside and kaempferol 3-O-glucoside are the phenolic compounds found in the stem, leaves and flower buds of the turnip.
Phenolic compounds in turnip