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Scientific Binomial Name: Brassica rapa

SELECTION INFORMATION
Usage

Use sliced or cubed in stews or salads or roasted.

Selection

Good-quality Turnips will be very firm, smooth-skinned and heavy for their size. The coloring will be light-purple on the top fading to bright-white at the bottom.

Avoid

Avoid product that is soft, spongy, blemished with brown spots, cut or lightweight for its size.

Storage

Turnip roots should be placed in a plastic bag and stored in your refrigerator where they can be kept up to a week.

Turnips purchased with greens should have the greens removed. Store the greens in plastic bags because they keep for only a few days.

Ripening

In general, vegetables will not ripen further after harvest.

  • Nutritional Information
  • Turnips are very low in Saturated Fat and Cholesterol. They're also a good source of Vitamin B6, Folate, Calcium, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin C and Manganese.

    Amount per serving

    Calories :28Calories from Fat :
    Total Fat0.1
    Cholesterol0%
    Sodium 67%
    Total Carbohydrate6.43%
    Dietary Fiber1.8%
    Sugars 3.8%
    Protein 0.9%
    Vitamin A0%
    Vitamin C21%
    Calcium 30 %
    Iron 0.3%

  • Tips & Trivia
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