Turnips cabbage plantsRich in vitamin and mineral composition of turnips makes this vegetable indispensable element of many therapeutic diets

Turnips — Brassica rapa L.

Turnips were the most accessible and the basis of the winter vegetable diet in Europe and in Russia.

Description of turnip

Turnips — the name of the cabbage family plants and carrots of the same name. Turnip is considered the birthplace of the territory of Western Asia. Turnips — one of the oldest plants, cultivated mankind. In the days of antiquity, in ancient Greece and Egypt, turnips considered food poor and slaves, and in ancient Rome, this vegetable is not squeamish about the representatives of all classes. In the Middle Ages were turnips prevalent in much of Europe, including the Slavic countries, where it has become a truly indispensable food. And only starting from the XVIII century was gradually replaced by potatoes.

In cooking, use mainly root vegetables turnips. They use fresh, baked, boiled, stuffed, ready casseroles and stews, or added to salads and soups. Turnip leaves added to salads, bit of dish.Turnips cabbage plants

 100 g turnips contain:

Water — 89 g

Protein — 1.45 g

Carbohydrates — 6.68 g (including mono-and disaccharides — 5 g)

Dietary fiber (fiber) — 1.43 g

Organic acid — 0.12 g

Ash — 0.83 g

Vitamins in turnips:

Vitamin A (beta carotene) — 0.14 mg

Vitamin B1 (thiamine) — 0.0591 mg

Vitamin B2 (riboflavin) — 0.0482 mg

Niacin (vitamin B3, vitamin PP) — 0.82 mg

Folic acid (vitamins B9) — 6,2 mg

Vitamins C (ascorbic acid) — 20mg

Nutrients in turnips:

Potassium — 240 mg

Calcium — 50,5 mg

Magnesium — 17,3 mg

Sodium — 57,7 mg

Phosphorus — 33 mg

Trace elements in turnips:

Iron — 0.92 mg

Calories turnip 100 g turnips, on average contains about 27 calories.Turnips cabbage plants

 Useful properties of turnip

Dishes from turnips are widely used in children, diet and clinical nutrition. It is used in pohudatelnyh diets and added to the diet of diabetic patients.

Turnips belong to one of the most effectives means to improve the functioning of the intestines. Dishes prepared from this vegetable, increase peristalsis, stimulate gastric acid secretion and promote better digestion.

Also turnips dissolves kidney stones, used in various polyneuritis in the treatment of gout, diseases of the joints and to deal with salt deposits.

The juice of the turnip has expectorant, diuretic, mild laxative, sedative, analgesic, antiseptic, anti-inflammatory, wound-healing effect, stimulates the heart.

In folk medicine, a decoction of the roots of turnip is used to treat diseases of upper respiratory tract, colds, laryngitis, gout, asthma, toothache.

 Beware of turnips!

There are a number of the contraindications for the use of turnips. The major ones include:

acute gastritis and enterocolitis

acute and chronic hepatitis and cholecystitis

central nervous system diseases

thyroid disease

acute and chronic inflammatory disease of the liver, kidneys

In the land — the crumbs, and from the earth — bread "- that was once spoken in Russia on the turnips, which has long been held in Russian cuisine that niche, which subsequently took the potatoes. «Put a piece of cake» — this saying once again proves how popular rap was with our ancestors. Now this delicious and healthy vegetable undeservedly forgotten: recipes from turnips little-known.Turnips cabbage plants

Biography and Geography

The man began to grow turnips for about 4 thousand years ago. But for a long time, this vegetable is clearly underestimated. And the Greeks, Persians, Egyptians, and slaves were fed turnips. Only in Russian cooking turnips gained the recognition it deserves for its unpretentiousness and productivity. These tubers can be stored all winter long. Turnips sown throughout Russia, and the fields where it grew, — «repischa» — not once mentioned in the ancient charters. Moreover, this root vegetable is not only eaten but also used as a medicine.

Healing properties

In the turnip contains about 9% sugar, it is rich in vitamins C (the vitamin it contains more than any other root crops), PP, provitamin A (especially many varieties of it in rep, with rich yellow color).

Repnoe broth was used to restore the voice and as a sedative. Due to its phytoncides turnips also has antibacterial properties. It is believed that it also prevents the formation of malignant tumors. In the turnip leaves contain lots of calcium, so it has long been used to prevent rickets and diseases of the blood, to strengthen bones.Turnips cabbage plants

Turnips in cooking

Turnips are used in many national cuisines. In the East, and in the Spanish-speaking countries, turnip seeds are added to soups, meat dishes and vegetable stew. In Belarus, it is placed in a thick soup «cabbage», similar to our soup. And of course, all heard about the Russian guy turnips, which were served separately and as garnish for meat and fish dishes. By the way, the guy ate the turnips, not only  Russia but also in the many European countries. The children loved the dried turnip, which has successfully replaced them candy and marmalade.

Steamed turnip

You will need:

• 1 kg of turnips,

• 5-speed. spoonfuls of rice,

• 1 small onion,

• 2 eggs,

• 2 tbsp. unsalted butter,

• 350 g sour cream,

• 20 g grated cheese

• herbs to taste.

Turnips otvapite to half (average turnip need to cook for 6-9 minutes) and take out the spoon sepdtsevinu as to obtain a «cup». Fill out turnip with minced meat, making that otvapite fig in salted water, connect with passepovannym napezanny onions and finely napezanny sepdtsevinoy pepy, sypye add eggs, salt, herbs and bake in oven for about an hour. Then remove the turnips, pour the sour cream, sprinkle with grated cheese and then place in oven for a 7-8 minutes, until lightly browned. Serve the dish hot.

Mashed turnips

You will need:

• 8-10 rep,

• 2 tbsp. unsalted butter,

• 0,3 cup bread crumbs,

• 3-4 eggs,

• 0,5 cup sour cream,

• Salt to taste.

Turnips clean, put in a saucepan, cover with water, add salt and cook until it becomes soft. Then it tolkushkoy ceiling, add butter, milk or cream, biscuits, eggs, and mix well. Put the puree to the pan, brush with cream and bake in oven for 12-17 minutes. Mashed potatoes can be served as a separate dish, and as a side dish to meat or fish.

Turnips, stewed with apples and raisins

You will need:

• 3-4 turnips,

• 1 tbsp. tablespoon of butter,

• 3-4 apples,

• 3 tbsp. tablespoons of raisins,

• Salt to taste.

Clean the turnips, finely chop and cook in butter until soft. Add the sliced apples, raisins, sugar and simmer until the turnips and vegetables until soft.

 Salad of raw turnips and apples

You will need:

• 4 turnips,

• 4 apples,

• 1 cup sour the cream,

• Salt, sugar to taste.

Turnips clean, grate. Apples clean, remove core, cut into strips. All the mix, add salt and sugar, put in salad bowl, season with sour cream and serve.

Salad of boiled turnips with cauliflower and green peas

You will need:

• 2-3 turnips,

• one small cauliflower,

• one cup green peas,

• one onion,

• 0,33 jars of mayonnaise,

• greens and salt to taste.

Turnips and cauliflower boil separately in salted water. Then clean the turnip and cut it into small cubes and divide by the cauliflower florets. Onion slice. Mix the vegetables with pepper and chopped herbs. Before serving, season the salad with mayonnaise.

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