Milan turnips are thought to have originated in N. Europe
around 2,000 BC and were one of the first vegetables
to have been cultivated. They were a very important
food for the Romans and a staple across Europe
before the potato.
Milan turnips seem to have something of an image problem
in Britain, perhaps as a result of them being grown
primarily for cattle fodder in the nineteenth century.
Other nationalities view this vegetable much more
positively and have put it to many imaginative uses.
The French braise or sauté them, and serve glazed
milan turnips with duck; Italians use them in risottos; the
Chinese have long enjoyed sweet roasted turnip and
in Japan and the Middle East many forms of pickled
milan turnips are very popular.
The milan turnip (Brassica rapa) is a cruciferous vegetable (a member of the mustard family) that thrives in cool climates.
Milan turnips are rich in vitamin C, phosphorus and fibre. They also contain vitamin B6, calcium, manganese, potassium and indoles - compounds that helps the body generate a number of beneficial enzymes..
Milan turnip greens contain large amounts of vitamin A and especially large amounts of lutein, which has been shown to help prevent cataracts and cardiovascular disease.
The nutrient information for one serving of turnips ( one cup of milan turnip cubes, or 130 grams).
| Water | 119.43 g | ||
| Calories | 36 g | ||
| Protein | 1.17 g | ||
| Carbohydrates | 8.36 g | ||
| Fiber | 2.3 g | ||
| Sugars | 4.94 g | ||
| Total Fat | 0.13 g | ||
| Saturated Fat | 0.014 g | ||
| Mono unsaturated Fat | 0.008 g | ||
| Polyunsaturated Fat | 0.069 g | ||
| Cholesterol | 0 mg | ||
[ Reference ]
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