Turnip (Brassica rapa subsp. rapa), a root vegetable widely cultivated in temperate regions, has been valued both as a dietary component and as a traditional remedy for centuries. This article examines the nutritional composition, potential health benefits, possible adverse effects, and selection guidelines for turnips. Rich in dietary fiber, vitamins (particularly C, B-complex, and folate), minerals (such as potassium, calcium, and magnesium), and bioactive compounds, turnips contribute to the maintenance of metabolic balance, immune function, and cardiovascular health. Of particular interest is the glucosinolate–myrosinase system: during thermal processing, glucose-containing glucosides in turnips are enzymatically or chemically converted into mustard oil (allyl isothiocyanate). Mustard oil exhibits mild antimicrobial properties, stimulates gastric secretion, enhances appetite, and has a calming effect on the central nervous system. However, excessive consumption may provoke gastrointestinal discomfort in sensitive individuals, and high intake of glucosinolates could interfere with thyroid function, especially in populations with iodine deficiency. Furthermore, certain individuals may exhibit allergic reactions to turnip components. Selection of fresh turnips is critical to maximize nutritional value; optimal specimens are small- to medium-sized, firm, smooth-skinned, and free from cracks or discolorations, with fresh green tops if present. By synthesizing current literature and experimental findings, this study underscores the importance of moderate consumption, proper preparation methods, and careful selection to fully realize the health-promoting potential of turnips while minimizing risks. The results contribute to a broader understanding of functional foods within preventive nutrition and diet therapy.  

Turnip, vitamin, carbohydrate

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