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If You Are A Vegetarian, Try This Turnip And Discover Its Magnificent Health Benefits Can Offer For You

Turnip_2622027

You already have sets of daily meal or diet for each day, but it won’t do any harm if you add-on your list another superfood “turnip”. Modern society tends to be more health conscious in everything we do, use and eat. Adult participates in a series of physical fitness or exercises to tone the body to be healthy. To be healthy does not only rely on exercises and healthy food but in all levels of living. A study explained that to be healthy, you must be emotionally, physically, mentally, socially and spiritually healthy

Turnip is a popular vegetable like potatoes and cabbage since prehistoric times. It is thought to be cultivated almost 4, 000 years ago in Near East. It is known in European cuisine which been an integral part of Southern African-American cuisine as well. It is a root vegetable from Brassicaceae family. It has a variety of color and the common are white and violet. It could be white at the bottom with a light purple blush around the top, which appears when exposed under the heat of the sun. Turnips blossom best in cold climate and grow up to 2 feet tall, with a long-slender leaves. The best harvest season is during fall and spring especially when there are small and sweet. The baby turnips are the most favorite of the people as they are delicate and sweet and commonly added to vegetables salads. It is filled of multiple nutrition facts every person need like vitamin C, manganese, calcium, folate and pyridoxine. This bulbous veggie is a good antioxidant, have a low amount of calories. The leaves are edible and provide bevy of health benefits. On regular basis, turnip can be served and include in any meal. At minimum, you can include as part of your diet 2-3 times per week and make a serving at least 1-1/2 cups.

Nutritional facts of Turnip
USDA Nutritional Facts of turnip
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Mecola.com Nutritional Facts of Turnip
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Health Benefits of Turnip:

  1. The bitter taste of turnip linked to calcium, the turnip green has 4-times more calcium.
  2. The glucosinolate content of turnip outscored the cabbage, kale, cauliflower and broccoli among the most eaten cruciferous vegetables. The glucosinolates are phytonutrients that can be converted into isothiocyantes with cancer-preventing properties. This nutrient also help activate detoxification enzymes and regulate their activity.
  3. Turnip help to detoxify body toxics. The detox support provided by green turnips includes antioxidant nutrients to boost Phase 1 detoxification activities and sulfur-containing nutrients to boost Phase 2 activities. The fiber content in turnips prevent constipation and promotes regularity for healthy digestion.
  4. The vitamin C and E, beta-carotene and manganese are the highest level support 4 conventional antioxidant nutrients. Among these nutrients, there are highest antioxidant phytonutrients namely Hydroxycinnamic acid, quercetin, myrecetin, isorhamnetin and kaemferol that help to lower the risk of oxidative stress in our cells. The chronic oxidative stress refers to chronic presence over overly reactive oxygen-containing molecules and cumulative damage to our cells by these molecules, a risk factor for development of most cancer types.
  5. Turnip is also a good source of vitamin K and omega-3 fatty acids. Vitamin k acts as a direct regulator of our inflammatory response and omega-3 is the building block for several of anti-inflammatory messaging molecules.
  6. Lower the risk of cardiovascular diseases includes heart attack, ischemic heart disease and atherosclerosis. Scientists found that cruciferous vegetables have a great benefit to treat inflammation where inflammation is could be a component to cardiovascular problems.
  7. Turnip has the ability to lower cholesterol. When you eat turnip, fiber-related nutrients bind together in some bile acids in the intestine and simply stay inside the intestine and pass out of our body in a bowel movement rather that getting absorbed along with the fat they emulsified. Our liver replaces the lost bile acids by drawing upon existing supply of cholesterol and resulting lowering the level of cholesterol. Cooked or raw, turnip can lower you cholesterol. Potassium bring blood pressure down by releasing sodium out of the body and helping arteries dilate.
  8. It helps maintain clear vision. Adequate vitamin C intake help keep eyes healthy and providing increased protection against UV light damage. Cruciferous plants are surprisingly high in vitamin c. by just eating two medium turnips would meet vitamin C needs for the entire day. Turnip help prevent cataracts and cardiovascular disease due to large amount of lutein.

CREDITS: MedicalNewsToday.com, World’s Healthiest Foods, Foodfacts.mercola.com

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