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What is turnip
Turnip is a dicotyledonous, Cruciferae, Brassica genus biennial herb.

Up to 100 cm tall; tuberous roots fleshy, root flesh white or yellow, non-spicy; stems erect, basal leaves lyrate or compound, terminal lobe or leaflets very large, margin undulate or lobed, with a few scattered prickly hairs above, and white sharp prickly hairs below;

Racemes terminal; sepals oblong, petals bright yellow, oblanceolate, oblong horned fruits linear, seeds globose,

Racemes. light yellow-brown, flowering in March-April, fruiting in May-June.

The caudex is cooked or used to make sauerkraut, or as fodder. Alpine mountains are used to replace food.

In Xinjiang, the Uyghur language is called Chamagou, is the Uyghur medicine of Chinese medicine and food, to protect the lungs and strengthen the body of the best products. The roots and leaves of turnip are edible, and in modern times, small turnips are generally used for food, while large turnips are used to feed livestock.

Turnips are rich in vitamin A, folic acid, vitamin C, vitamin K and calcium.