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
Avocados date back to 8,000 B.C., and are native to Mexico and Central America.
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