Turnip - a vegetable that in ancient times was popular among poor peasants because of the lack of an alternative. But later turnips increasingly became a "guest" on the tables of wealthy people. This is due to its rich composition.
Benefits and harms of turnip for health
Turnip is, truly, a unique find for those who seek to improve immunity in order to minimize the risk of diseases during the period of viruses. Turnip is rich in vitamins A, B, PP, ascorbic acid, folic acid, linoleic and linolenic, oleic, palmitic fatty acids. This chemical composition of turnip has a positive effect on the harmonious work of the brain, activation of cells of the nervous system, nutrition of cells and strengthening of blood vessels. In addition, turnip contains disaccharides and monosaccharides, which makes the vegetable a permitted product for diets.
For 100 grams of product there are 28 kilocalories. The daily norm of this useful root is 200 grams per day. To introduce a turnip into the diet should be very gradual, otherwise you can trigger heartburn, allergies, increased blood pressure and gastrointestinal disorders.
The use of raw turnip, like dishes from it, is undeniable, thanks to the beneficial effects on appearance. With regular use of turnips, the skin will turn rosy, the hair is thicker, the teeth are healthier, and the gum is stronger.
Application of turnip
Turnip can be of two kinds: white and yellow, and the benefits and harm to their health are almost identical. From turnips you can cook a huge variety of delicious dishes: soups, salads, casseroles. Also it can be stewed, boiled and baked.
In fresh form turnip is kept long enough. This allows you to use it juice all year round. Cocktail of juices of fresh vegetables with the addition of turnips - a very delicious and gentle drink, which is also useful. In order not to face hypovitaminosis, which is very popular in the early spring, one should eat 50 grams of raw vegetable every day or add it to the main dishes.
Turnip even in a dried form preserves all vitamins and minerals. In addition, turnips can be salted or marinated. It is perfectly combined with apples, onions, carrots and other vegetables and fruits. From young turnip leaves - delicate and delicious you can prepare soups or salads. Jam, cooked from this vegetable, is an excellent assistant in the fight against cardiovascular diseases.
Even those who are aware of all the useful qualities of turnips, it is difficult to persuade her to eat. This does not even apply to young children who grew up on the store food. However, this is the case only until you can try a turnip - after that you will want to eat it all the time.
Damage to turnip
With extreme caution should be used turnips in diabetes, diseases of the nervous system, increased acidity of the stomach, colitis, ulcers and pancreatitis. Turnip, the benefits and harms of which have been discussed for many decades - an absolutely natural product. The increased content of acids makes turnip antioxidant - it destroys carcinogenic and cancer cells of the body, and also excretes toxins and toxins.
The use of steamed turnip during pregnancy, is proved by our ancestors and is now quite a rare dish on the modern table, as it is being prepared
Stomach ulcer, stones in the kidneys and gall bladder, acute heart failure, hepatitis, cholecystitis, chronic esophagus problems, nervous disorders and thyroid diseases are the main contra-indications of turnip and in comparison with benefit, they are insignificant.