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Important information about turnips: their calorie content, nutritional value, benefits and contraindications

Important information about turnips: their calorie content, nutritional value, benefits and contraindications


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The nutritional value of turnips is enormous. This root vegetable of the Cruciferous family, native to southern countries, is a real storehouse of vitamins and minerals. Turnips are eaten fresh, stewed, steamed, boiled, stuffed, used as a side dish and served as a separate dish - the first, second and even the third. Juice is squeezed out of it and consumed both in pure form and in combination with other vegetable and fruit juices.

You can dry turnips and insist on kvass on it, from turnip puree - make bread. Before the advent of potatoes, turnip was the main ingredient in the human diet. The vegetable has medicinal properties and is recommended by nutritionists. But, like any product, turnips have both indications and contraindications.

Why do you need to know the chemical composition of this vegetable?

After the turnip lost the primacy to potatoes, they began to gradually forget about it. However, in connection with the latest research of scientists who discovered the antitumor properties of turnip, it began to gradually regain its position.

It is important to understand what substances are contained in this vegetable so that eating it does not harm the body. And vice versa: use the root vegetable more actively if there is a deficiency of a trace element or vitamin necessary at the moment, which can only be obtained from turnips. Also, this information will be useful for understanding the compatibility of turnips with other food products, not only in taste, but also in chemical composition.

Reference: larger fruits have a bitter taste.

Calorie content and BZHU

Turnips come in many varieties. The classic orange-yellow turnip appears most often on the shelves of shops and markets, but this vegetable can also be white, black, green, and purple of varying intensity. Different varieties of turnips can differ in taste, chemical composition, and in terms of BZHU and calorie content.

Comparison of these indicators in different species

Turnip typeCaloric content per 100 g, kcalProteins, gFat, gCarbohydrates, r
White280,90,16,43
Yellow301,50,16,2
Swedish (purple or black)371,080,168,62

White turnip is the most delicate in taste, and it is recommended to give it to children.

Nutritional and energy value of boiled vegetables

Turnip after cooking is not much more caloric than fresh, but the amount of proteins and carbohydrates in it changes noticeably:

Turnip typeCalories per 100 g kcalProteins, gFat, gCarbohydrates, g
Boiled333,80,54,3
Steamed302,50,15,5
Stew292,20,46,1
Frozen252,10,34

However, few people very accurately weigh the amount of turnips for a dish, a multiple of 100 g, to perfectly calculate its calorie content, and in recipes it is usually measured in pieces... One turnip weighs from 60 to 200 g in early maturing varieties and up to 700 in large ones.

Mid-season varieties of this vegetable are usually sold on the shelves in the grocery store, in which one copy of the product weighs about 200 g. Accordingly, the above figures, reflecting the BJU and the calorie content of turnips, can be doubled before preparing a dish from it, or use kitchen scales and calculator.

Important: before cooking, turnips are kept for 5-10 minutes in hot salted water to remove bitterness.

Vitamin composition

This vegetable is considered the record holder for the content of ascorbic acid.ahead of citrus and kiwi and second only to rose hips. But there are also a lot of other vitamins in it.

Vitamins per 100 gANDIN 1IN 2IN 3AT 5AT 9FROMEPPTO
Content, mg170,050,040,40,215200,10,80,1

You cannot store boiled turnips for more than 3 hours, otherwise vitamin C in it is destroyed. In addition to vitamin substances, the vegetable contains a lot of micro- and macroelements:

Microelements per 100 g of productContent in the raw product, mgContent in thermally processed turnips
Phosphorus 3482
Potassium238343
Calciumth49118
Magnesium1727
Sodium1756
Macronutrients per 100 g of productContent in fresh turnips, mcgContent in thermally processed turnip, μg
Iron0,91,27
Zinc0,55
Copper75
Manganese0,38

And turnip contains small amounts of iodine, sulfur salts, fructose, sucrose... Other useful substances that are contained in turnips:

  1. Organic acids - 0.1 mg.
  2. Water - 86 mg.
  3. Ash - 0.7 mg.

Beneficial features

The combination of vitamins and other useful components provides a broad positive effect on the human body:

  • anti-inflammatory;
  • hematopoietic;
  • protorachitic;
  • diuretic;
  • laxative;
  • anti-gouty;
  • slimming;
  • strengthening bones, joints and spine;
  • regulating the work of the heart;
  • strengthening tooth enamel and suppressing putrefactive microflora;
  • anti-cold;
  • improves vision, condition of skin, hair, nails;
  • normalizing the microflora of the female genital organs;
  • fat burning;
  • accelerating metabolism;
  • hypoglycemic;
  • light soothing.

In addition to the above properties turnip is able to block tumor processes in the body due to the content of glucoraphaninwhich converts to sulforaphane when chewed.

Therefore, it is useful to use it both for the prevention of oncology and during treatment.

Some people confuse turnips with rutabagas and radishes, which are also useful root vegetables, but still differ from turnips.

Contraindications to use

Not everyone and not always can eat turnips. Its use is contraindicated for such ailments:

  • diseases of the gastrointestinal tract in acute form;
  • pathology of the kidneys and liver;
  • chronic cholecystitis;
  • tendency to flatulence;
  • colitis;
  • irritable bowel syndrome;
  • urolithiasis disease;
  • disruption of the thyroid gland;
  • individual intolerance.

Also turnips are contraindicated during breastfeeding to avoid gas and abdominal pain in the baby.

Attention: turnips should not be eaten with milk or melon.

The best combinations of turnips with other foods:

  • meat;
  • mushrooms (best of all salted forest);
  • carrot;
  • bow;
  • Bell pepper;
  • pumpkin;
  • greens;
  • cheese;
  • processed cheese;
  • apples;
  • raisins;
  • honey.

This wonderful vegetable is a real treasure of useful elements., has a low calorie content with high nutritional value. Knowing the chemical composition, calorie content and BJU of turnips, you can prepare many delicious dishes that will bring the body healthier with reasonable use.


Watch the video: 8 Amazing Turnips Benefits (May 2022).


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