Turnip

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Turnip

Turnip (pronunciation: /ˈtɜːrnɪp/) is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot.

Etymology

The word "turnip" comes from the Old English neep which was influenced by turn as in "turned or rounded by being grown in a mold or pot", from the Latin napus.

Description

Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock. 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.

Nutritional Value

Turnips are a good source of vitamin C. The green leaves of the turnip top ("turnip greens") are a good source of vitamin A, folate, vitamin C, vitamin K and calcium. Turnip greens are high in lutein.

Related Terms

  • Rutabaga: A root vegetable that originated as a cross between the cabbage and the turnip.
  • Brassica: The genus of plants in the mustard family to which the turnip belongs.
  • Taproot: The largest, most dominant root of some plants. The primary function of a taproot is to anchor the plant into the ground.
  • Fodder: Food, especially dried hay or straw, for cattle and other livestock.

See Also

External links

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