American Journal Of Agriculture And Horticulture Innovations
15
https://theusajournals.com/index.php/ajahi
VOLUME
Vol.05 Issue08 2025
PAGE NO.
15-18
10.37547/ajahi/Volume05Issue08-02
Benefits and Harm of Turnip for The Organism,
Properties, Choice Rules
Shokhsanam Kakhorova
Engineer-Technologist, Fergana, Uzbekistan
Odiljon Ibragimov
Doctor of Agricultural Sciences, Professor, Fergana State Technical University, Fergana, Uzbekistan
Received:
15 June 2025;
Accepted:
11 July 2025;
Published:
13 August 2025
Abstract:
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.
Keywords:
Turnip, vitamin, carbohydrate, medicine, healing.
Introduction:
Turnip (Brassica rapa subsp. rapa) is one
of the oldest cultivated root vegetables, with
archaeological and historical evidence indicating its use
as a food source since antiquity. In ancient Egypt,
Greece, and Rome, turnips were valued for their
nutritional qualities, though their role in the diet often
reflected social hierarchies. Historical accounts suggest
that they were a staple provision for slaves and lower-
class populations, largely due to their ease of
cultivation, storage stability, and capacity to yield in
diverse soil and climatic conditions [1].
During the early Middle Ages in Europe, the perception
of turnips gradually evolved. Cooked turnip dishes
began to appear in the diets of broader segments of
society, gaining recognition as a respectable and
nourishing meal. Nevertheless, the introduction and
rapid spread of the potato (Solanum tuberosum) from
South America to Europe and subsequently to Asia in
the 16th
–
17th centuries marked a turning point in
agricultural and culinary practices. Over time, the
potato displaced the turnip from its central role in
many regional diets, especially in rural areas [2].
By the 20th century, turnips retained significance
primarily as a staple for economically disadvantaged
populations, valued for their affordability and long
shelf life. In recent decades, however, the resurgence
of interest in traditional foods, combined with the
American Journal Of Agriculture And Horticulture Innovations
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American Journal Of Agriculture And Horticulture Innovations (ISSN: 2771-2559)
growing influence of nutrition science and public health
campaigns, has revitalized the status of the turnip.
Nutritionists, dietitians, and food scientists have
actively promoted its diverse health benefits, including
its rich micronutrient profile, dietary fiber content, and
bioactive
compounds
with
potential
disease-
preventive properties. As a result, turnips are once
again gaining a place in the diets of diverse
demographic
groups,
from
health-conscious
consumers to culinary professionals seeking to
incorporate heritage vegetables into modern cuisine
[3].
Medicinal Uses of Turnips
Turnip (Brassica rapa subsp. rapa) has long been valued
not only as a dietary component but also as a medicinal
plant in various traditional healing systems. Its
therapeutic potential is largely attributed to its low
caloric value (approximately 32 kcal per 100 g), high
nutrient density, and bioactive compounds that exert
physiological benefits. Steamed turnips, in particular,
are recommended by healthcare practitioners as part
of dietary regimens for individuals requiring gentle,
easily digestible foods. The root vegetable supports
gastrointestinal health by improving digestion and
stimulating intestinal peristalsis, making it beneficial in
the management of constipation. Pureed turnips are
frequently incorporated into children’s diets as a
nutritious, hypoallergenic, and easily assimilable food.
In the field of cosmetology, turnip derivatives are
employed as moisturizing and nourishing agents. Fresh
turnip juice, when applied topically, can reduce skin
inflammation and promote the healing of purulent
wounds due to its antibacterial properties. Laboratory
and epidemiological studies have indicated that
glucoraphanin
—
one of the glucosinolates present in
turnips
—
may play a role in cancer prevention by
inhibiting the proliferation and metastasis of malignant
cells [4]. Additionally, the high sulfur content
contributes to detoxification processes, accelerating
the elimination of harmful metabolites and xenobiotics
from the bloodstream.
Varietal Characteristics and Dietary Suitability. The
selection of turnips for medicinal or dietary purposes
depends on varietal and quality factors:
−
Yellow turnip: Rich in juice, strong flavor profile,
and high dietary fiber content.
−
White turnip: Milder aroma, finer fiber structure,
easily digestible, and thus suitable for pediatric and
geriatric diets.
−
Green turnip: Flavor reminiscent of radish, often
used in raw salads.
−
Black turnip: Not commonly consumed due to its
pronounced bitterness, though used in folk medicine
for cough and bronchitis.
Selection and Storage Guidelines.
For maximum
nutritional value, selected specimens should have
smooth, unblemished skin and be of smaller size, as
these are generally less bitter and more tender. Storage
practices influence both taste and nutrient retention:
−
Cellar storage: When buried in slightly moist soil,
turnips can remain fresh from autumn to spring.
−
Refrigeration: Limited to 1
–
2 months due to high
humidity and insufficient ventilation.
−
Room temperature: Preserves freshness for several
weeks if kept in a dark, dry place.
−
Long-term preservation: Peeled, chopped turnips can
be frozen for several months; however, prolonged
storage often increases bitterness.
Traditional Medicinal Applications.
In ethnomedicine,
turnips have been referred to as the “sultan of
vegetables” due to their broad therapeutic spectrum,
which includes analgesic, wound-healing, antitussive,
diuretic, and antiseptic properties. Specific applications
include:
−
Respiratory conditions: Boiled turnips are
believed to alleviate shortness of breath; a preparation
of boiled turnips with butter and honey is used to
soothe the chest and reduce cough severity.
−
Oropharyngeal inflammation: Gargling with
decoctions of boiled turnips is a traditional remedy for
sore throats.
−
Topical pain relief: Crushed or grated turnips,
applied externally, are used to relieve localized pain
and swelling.
The broad pharmacological potential of turnips,
encompassing both systemic and topical applications,
underscores their role as a functional food and a plant
of interest in preventive and integrative medicine.
How to make a decoction of turnips at home
Pour two tablespoons of finely chopped turnips with a
glass of water, boil for 15 minutes, and drink a quarter
cup when you have a cold. Turnips and their juice have
been used to treat coughs, hoarseness, and asthma.
When consumed, turnips calm the nerves and
normalize heart function.
Turnip decoction is drunk when the fever is high and
the heart is disturbed. To do this, pour a glass of boiling
water over 2 tablespoons of grated turnip and boil for
15 minutes. After cooling, drink a quarter of a glass to
reduce fever.
In diseases of the lungs and respiratory tract, a mixture
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American Journal Of Agriculture And Horticulture Innovations (ISSN: 2771-2559)
of turnip juice with honey is considered a cough
suppressant. For this, you need to drink turnip juice 3-
4 times a day, one tablespoon.
To prepare a soothing ointment, pour a glass of boiling
water over a tablespoon of grated turnip and boil for 1
minute. If you drink a glass of this decoction before
going to bed, it will have a calming effect.
It is also used in folk medicine to treat insomnia. Pour a
glass of boiling water over two tablespoons of chopped
turnip, boil for 15 minutes and drink a quarter cup.
Turnip leaves are very rich in calcium. When the juice
made from its leaves is added to carrot and beet juices,
a wonderful ointment is formed that strengthens teeth
and bone tissue. If turnip leaf juice is consumed by
adding it to celery and carrot juices, it is a remedy for
reducing stomach acidity.
The healing properties of turnips
Turnips have long been used by people as a remedy for
a number of diseases. In folk medicine, turnips have
been used to treat diseases related to the respiratory
tract, fever, and heart palpitations. Its boiled form, as
well as its juice decoction, are recommended as a
remedy for shortness of breath and whooping cough.
Turnips, either dry or cooked in a pot with honey and
yolk, soften the chest. At home, you can prepare a
medicine from turnips as follows: two tablespoons of
grated turnips are poured into a glass (200 grams) of
boiling water and boiled for 15 minutes. As a remedy
for the above diseases, a quarter of a glass should be
drunk or a glass of decoction should be consumed
before bedtime. Crushing boiled turnips and applying
them to areas affected by gout is a remedy for pain.
Gargling with boiled water can help relieve sore throats
and toothaches. According to scientific research, the
glucose in turnips turns into mustard oil during cooking.
Mustard oil, in turn, stimulates appetite and calms the
nerves.
Turnips clean and remove all mucus from the nasal
cavity. It is consumed raw, twice a day, after grating
half a pack (200 g). You should not eat or drink anything
else for at least an hour. During this treatment, you
should drink two cups of yogurt twice a day. Fried, fatty
foods, kebabs and milk should not be consumed
temporarily. You should drip 2-3 drops of turnip juice
into the nose at least twice.
Turnips boiled with meat are a powerful food and
remain in the stomach for a long time. Turnip decoction
is a very good remedy for high fever and heartburn. For
this, pour 2 tablespoons of grated turnips with a glass
of boiling water and boil for 15 minutes. After cooling,
drink a quarter of a glass to reduce fever.
Turnips are good for treating lung and respiratory
diseases. A mixture of turnip juice with sugar or honey
is a cough suppressant. To do this, you need to drink a
tablespoon of turnip juice 3-4 times a day. To prepare
a soothing medicine from turnips, pour a tablespoon of
grated turnips with a glass of boiling water and boil for
1 minute. If you drink a glass of such a decoction before
going to bed, it will act as a sedative.
CONCLUSIONS
Turnip (Brassica rapa subsp. rapa) represents a
historically significant and nutritionally valuable root
vegetable with a wide spectrum of dietary and
medicinal applications. Its low caloric density, high
content of vitamins (C, B-complex, carotenoids),
minerals (calcium, potassium, magnesium), dietary
fiber, and bioactive compounds such as glucosinolates
make it an important component of preventive
nutrition and functional food strategies.
Traditional medicine has long utilized turnips for the
management
of
respiratory
ailments,
febrile
conditions, cardiovascular irregularities, digestive
disturbances, and inflammatory processes. Decoctions,
juices, and topical preparations derived from turnips
have demonstrated diverse physiological effects,
including mucolytic, sedative, antimicrobial, and anti-
inflammatory actions. Scientific evidence supports
several of these uses, particularly the role of
glucoraphanin-derived mustard oil in appetite
stimulation, antimicrobial defense, and nervous system
modulation.
Appropriate selection and storage methods are critical
for preserving both the sensory and therapeutic
qualities of the vegetable. Smaller, fresh, blemish-free
specimens are preferable for both culinary and
medicinal purposes, and storage conditions should
minimize bitterness and nutrient loss.
Overall, turnips combine culinary versatility with
significant
health-promoting
potential.
Further
interdisciplinary
research
—
encompassing
phytochemistry, nutrition science, and clinical
studies
—
could validate traditional uses, optimize
preparation methods, and expand their application in
modern dietotherapy and public health nutrition.
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American Journal Of Agriculture And Horticulture Innovations (ISSN: 2771-2559)
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