People grow turnips since ancient times. Prescription of the first mentions of turnips than six thousand years. In ancient Greece, it was considered a food of the poor, but the people of ancient Rome believed otherwise, and prepared from a turnip exquisite dishes for aristocrats.
In Europe and Russia for many centuries, turnips grown as a staple food in the winter months. In fact, turnips became to take second place only when North America was brought potatoes, which gradually took in her role of the main vegetable.
Widespread food and the importance of turnip in Russia was reflected in the culture and customs of the Slavs. It was used in rituals of exorcism of the houses and adventuring obsessional suitors.
Widespread turnip received for several reasons. Firstly, it is rich in nutrients, vitamins and trace elements, which largely determine the benefit of turnips. Secondly, turnip extremely taxing on the environment and soil, tolerates frost and humidity fluctuations. Because of these properties in central Russia can be harvested two crops of turnips per year.
The main use of turnip health lies in its exceptional richness in vitamin C, which helped for millennia successfully prevent scurvy many nations. The risk of scurvy was particularly great in the spring, when the supply of vitamins in the body is significantly reduced. The peoples who cultivated this vegetable, knew about the useful properties of turnip.
Another important property of turnips - a high content of calcium. Calcium is especially necessary growing organism, prevents the development of rickets in children. In the more mature people calcium promotes rapid healing of fractures, dental health preservation and improvement of metabolic processes.
Given that these vitamins and trace elements composition of turnips is not limited to, one can understand why the history of cultivation of this vegetable so long. Sulfur, phosphorus, iron, magnesium, potassium, B vitamins, vitamin PP and A and are helping to fight various diseases and maintain well-being and health.
Also important is that the turnip contains glucoraphanin, which has antibacterial properties and helps prevent cancer.
Turnip helps cleanse the digestive tract, for the power of people with diabetes. In folk medicine, fresh juice of turnips is used as an expectorant. Also, it has diuretic properties and is a mild laxative.
Caloric turnip is 32 kcal per 100 g of product. Low calorie turnip promotes weight loss, as well as effectively used in the composition of nutritional therapy for obesity.
Preparation of turnips
Dishes from a turnip prepared very simply. No wonder there is an expression: "a piece of cake."
Indeed, turnips can be steamed, fry or add to salads raw. When added to salads it is recommended to rub grated turnip to make softer cooked meal. Raw turnip has a specific bitter taste that not everyone likes. To eliminate it before cooking fresh vegetable advised scalded with boiling water.
Among the traditional Russian recipes include turnips, stuffed pshёnnoy porridge and fried turnip vegetable oil. Given that turnip is combined with various additives, offers great scope for imagination cooking, allows to diversify everyday table undeservedly forgotten vegetables and dishes based on it.