Turnips are a versatile, hardy root vegetable that has been around for about 4000 years. Turnips were often found on the dinner tables of ancient Greece and Rome, they were consumed abundantly during WWI when meat and potatoes were scarce. The winter period of 1916-1917 became known as ‘turnip winter.’
They are often grouped in with root vegetables like potatoes and beets, but are actually part of the cruciferous family. Like their cruciferous cousins, they are a low-calorie food and a good source of dietary fiber, vitamins A and C, potassium and calcium. Turnips help the body scavenge harmful free radicals, help prevent cancer, inflammation, and help boost immunity. They are also known to help treat diverticulosis, lower blood pressure, reduce the risk of heart disease, maintain good vision, and help with weight loss, digestion, and detox.