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Turnips belong to the cabbage, watercress, and broccoli family. They are usually white or yellowish in flesh, with a sweet taste and sometimes a spicy touch. They can be round, flattened, or cylindrical in shape. The entire turnip, including its root and leaves, can be used. There are many varieties of turnips, which allows them to be found throughout the year. Currently, they are consumed in small quantities and mostly cultivated for animals. Properties and benefits: Turnips have a high water content, plenty of fiber, and few carbohydrates. They are rich in vitamin C and folate. Turnips have digestive properties. As they contain antioxidants, they are essential for bone health and collagen regeneration. They aid in digestion, especially after consuming fried or fatty foods. Turnip leaves are more nutritious than the turnip itself. They are highly recommended for pregnant women due to their high folate content. The fiber in turnips regulates bowel function, improving constipation. Thanks to their high potassium content and low sodium content, they have diuretic properties and help eliminate fluids. They are beneficial for cases of hyperuricemia, hypertension, and gout. Nutritional value per 100g: Energy: 24.7kcal Water: 90.5ml Protein: 5g Fiber: 2.8g Carbohydrates: 0.8g Potassium: 240mg Phosphorus: 34mg Vitamin C: 23mg Storage and tips: The best way to store turnips is in the refrigerator in perforated bags, where they can last for 1 to 3 weeks. Recipe and culinary uses: Turnips can be consumed raw, roasted, boiled, or stewed. You can make delicious soups with leeks and turnips, or simply potatoes and turnips. They can also be roasted and added to any salad. The most common use for turnips is in the preparation of broths and soups.