TURNIP

(purple top)

(RUTABAGA- yellow turnip)

Turn on your toes

after you cut & cook Turnip Stew !

Nutrients

fiber 10%;  vitamin C 42%;  Minerals – Potassium 10%;  Manganese 9%

Health Benefits of Turnip

Helps to improve eyesight, metabolic function, boosts immune system

Helps to prevent onset of type 2 diabetes, clotting and pemature aging

Eating turnips regularly can lessen the risk of  cancer

breast and rectal and colon growth

Turnips have phytochemicals that combat carcinogens, 

and stall the development of malignant cells

Turnip Stew

Prep:

  • Peel skin of turnips, carrots and potatoes ; cut into cubes.
  • Peel onion and dice.

Cook:

  • Boil vegetables with salt, turmeric and pepper in a pan on stove  or microwave. (15 min)
  • Heat the oil in a frying pan, add onions and saute until translucent. ( the crackling noise stops)
  • Add ginger, green chili and coconut milk; bring to a boil.
  • Add cooked vegetables; allow to simmer for 5 min.

Note:

  • Omit potaotes and substitute with sweet potatoes for diabetics.
  • Combination of carrots or peas with Turnip lowers GI values.

Nutrition Values:

  • GI high
  • 1 cup serving: 35 calories; carbs 8.1 g or 80%; protein 1 g or 16%; fat 4%;
  • Phytonutrients: Indole 3- carbinol present in turnips has been shown to increase the ability of liver to break down the hormone estrogen, linked to breast and other cancers.

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