Fruits and Vegetables

Turnips
Turnip is essentially a root vegetable that is a member of the Cruciferae family. This vegetable is usually grown in regions that experience temperate climates. Turnips provide an excellent source of vitamin C, fiber, folic acid, manganese, pantothenic acid, and copper. They also offer a very good source of thiamine, potassium, niacin, and magnesium. In addition, they are a good
source of vitamin B6 and E, folic acid, and riboflavin.
Turnip greens are more nutrition dense than the root. The greens provide an excellent source of vitamins A, B6, C, E, folic acid, calcium, copper, fiber, and manganese.The most common type of turnip is mostly white-skinned apart from the upper 1–6 centimeters, which protrude above the ground and are purple, red, or greenish wherever sunlight has fallen. This above-ground part develops from stem tissue, but is fused with the root. The interior flesh is entirely white. The entire root is roughly conical, but can be occasionally tomato-shaped, about 5–20 centimeters in diameter, and lacks side roots. The turnip was a well-established crop in Hellenistic and Roman times, which leads to the assumption that it was brought into cultivation earlier.