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These are not your typical turnips. The smooth, white roots are harvested young while still tender and crisp. From the first crunchy bite, you will enjoy their juicy flavor with a hint of sweetness.
Remove turnip tops leaving 1-2 inches of stems and cook like other greens. Place roots in the coldest area of the refrigerator in a perforated bag to keep them crisp. The roots are excellent eaten raw as is or sliced into a healthy snack. And don’t forget to add to them to your salads!
All produce is cleaned and raw for those who want to prepare their own salads. These are not ready-to-eat. We recommend rinsing your produce before eating.
- Excellent source of calcium, copper, fiber, folate, manganese, vitamin A, vitamin B6 (pyridoxine), vitamin C, vitamin E, and vitamin K.
- Very good source of iron, magnesium, pantothenic acid, phosphorus, potassium, and vitamin B2 (riboflavin).
- Good source of omega-3 fatty acids, protein, vitamin B1 (thiamine), vitamin B3 (niacin).
Turnips, like other cruciferous vegetables, contain glucosinolates (sulfur-containing compounds) which are known to prevent cancer and support the detoxification of our body’s cells. Turnips, in particular, contain the glucosinolates of gluconapin and glucobrassicanapin. Turnips are rich in antioxidants like vitamin E, vitamin C, manganese, antioxidant carotenoids like beta-carotene and lutein, antioxidant flavonoids like quercetin, and kaempferol which help to lower the risk of oxidative stress and chronic diseases like atherosclerosis and rheumatoid arthritis.