Turnip is a rather popular root crop and, alas, has lost popularity. And this happened because potatoes appeared on our table. By the way, from turnips you can cook a lot of original dishes - stews, casseroles, cereals, and also add it to salads.
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The benefits of turnips
Like all vegetables, turnips are a source of fiber, which helps us cleanse our intestines of toxins and toxins. Turnip is the most abundant root crop of ascorbic acid. In winter, it is very good to include it in the fresh diet. Also in this seemingly simple root crop, there are vitamins such as B1, B2, B5, PP, as well as provitamin A, a huge list of trace elements, including iodine, manganese, phosphorus, sulfur and many other trace elements. Meeting them in such a combination is quite difficult.
Turnip is very useful for the liver and gall bladder, prevents the formation of stones, and thanks to the presence of cellulose, it activates intestinal motility. This in turn helps to lower blood cholesterol and is very good for the cardiovascular system as a whole, as well as the prevention of atherosclerosis.
Turnip contains natural antibiotics that can even delay the development of certain fungi, among which there are also dangerous to humans. It is especially recommended to include turnips in the diet for those who suffer from skin diseases and also have problems with mucous membranes.
Turnip should be included in the menu, if you are on a diet - a low-calorie product and at the same time rich in vitamins, mineral salts and essential oils. Turnip will help to cope with edema and, as mentioned above, will help to establish the work of the digestive tract.
