Turnip Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Brassica rapa
Use sliced or cubed in stews or salads or roasted.
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 product that is soft, spongy, blemished with brown spots, cut or lightweight for its size.
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.
In general, vegetables will not ripen further after harvest.
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
Colors of Garlic
The color of garlic is not important, but the most popular varieties are white. Colors for garlic include brilliant white, purple and dark wine.
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