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Turnip

Turnip - the description of vegetable, its kinds, conjugation. The components and the nutritious values of vitamin, the minerals and calories.

turnip  She in northern Europe passed the formerly for fundamental component of nourishment and she in years 50 played significant part in almost every menu yet. It is rather seldom used in kitchen unfortunately at present.
The most popular changes this:
Schneeball (Snow) - early change, about spherical callosity, white skin and white gentle flesh.

Goldball (Gold Sphere) - late change, about spherical callosity, yellow skin and intensely yellow flesh.
It the turnip near purchase was one should was not damaged, without traces of upholsteriny.

What is and it in what quantities in turnip?
Turnip's nutritious values.

The most important alimentary components (/ 100 gram burrs):
Calories (Kcal): 35. Joules (KJ): 146. Carbohydrates (g): 7,1.

Vitamin (/ 100 gram burrs):
A1:  992 j.m. B1:  0,038 mg. B2:  0,07 mg. C:  28,0 mg. E: - mg.

Minerals (mg / 100 gram burrs):
Calcium 40. Phosphorus: 34. Iron: 0,5. Magnesium: 10.
 

 



 
 
 

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