With one third of the calories found in potatoes, the turnip is chock full of nutrients -- vitamin C, fiber, folic acid, manganese, copper and panthothenic acid. It's also an excellent source of vitamins B6, E and riboflavin. A root vegetable, the turnip is low in both fat and calories. One cup of raw turnips has just 35 calories and 0.13 grams of fat. Turnips actually provide at least 20% of the recommended daily value of Vitamin C, which helps fight asthma symptoms. The Vitamin C can also help ease bruising. The insoluble fiber found in turnips also offers protection against heart disease. Of course, the other benefits of the nutrients found in turnips are far reaching. They assist with cancer, capillary fragility, cataracts, homocysteine levels, macular degeneration and multiple sclerosis. So how do you prepare this vegetable that's available all year-around but flourishes come fall?
There are plenty of healthy, low-fat ways. One option is to chop the turnips into chunks and boil for 6 to 10 minutes. If you boil the turnip whole, you're looking at about 30 minutes. If you opt for roasting, toss whole or cut up turnips in olive oil. Salt and pepper to taste. Then place the turnips on a baking sheet and cook for 35 to 45 minutes at 375 degrees. If you're looking for a turnip dish that's a quick fix, add chopped turnips to a few tablespoons of water in a microwave safe dish and cook for around 3 minutes. Season with lemon, nutmeg, garlic, thyme, chervil or parsley.
