Health Benefits – Shalgam/ Turnip is loaded with fibre and vitamins K, A, C, E, B1, B3, B5, B6, B2 and folate (one of the B vitamins), as well as minerals like manganese, potassium, magnesium, iron, calcium and copper in good amount. They are also a good source of phosphorus, omega-3 fatty acids and protein.
High fibre content helps in improving digestion and good health of blood vessels thereby reducing blood pressure.
Several studies have found Shalgam/ Turnip to be very effective in protection against development and proliferation of cancer cells.
Green leaves of Turnip or Shalgam Saag –
World over, studies have shown that Turnip greens are oen of the stars among greens as they have amazingly high calcium, Vit. A, K, and folate besides being a good source of magnesium, phosphorus and potassium, very essential micronutrients for bone health.
Consume it as much as you can till the season lasts.
ERB Source – Shalgam/ Turnip with greens is organically grown by PGS farmers in Bulanshahar and Lalitpur.
Use and Storage – Turnip is popularly made as a side dish with or without gravy. Turnip is also very delicious in the form of Turnip Spring Onion Carrot soup, Shorba and in salads. Make the most of this very healthy vegetable this winters.
Leaves/ Saag can be cooked as any other greens. Cook the chopped leaves in mustard oil with garlic and ginger. Do not overcook and eat it tender.
Shelf life of Turnip is upto 2 days without refrigeration. It may turn soft from outside but once peeled and soaked in water for sometimes, it turns crisp again.