Turnip is a great source of minerals, antioxidants, and dietary fiber. It is also a low-calorie vegetable – a 100 gram serving only has 28 calories. Surprisingly, it’s also loaded with immune-boosting vitamin C, with 21 milligrams per 100 grams, which is 35 percent of the recommended daily amount (RDA). Vitamin C is essential to your body for collagen synthesis as well as for scavenging free radicals, which may cause cancer and inflammation linked to various diseases.
The leafy green tops are more nutritionally dense than the crunchy white roots. They are rich in free radical-scavenging antioxidants like vitamins A and C, carotenoids, xanthin, and lutein. The leaves are also an excellent source of vitamin K, a direct regulator of the inflammatory response, and omega-3 acids like alpha linolenic acid (ALA), which are the building blocks for your body’s anti-inflammatory molecules.
Turnip greens also contain B vitamins (riboflavin, folates, pyridoxine, pantothenic acid, and thiamin), calcium, copper, manganese, and iron, as well as phytonutrients like quercetin, myricetin, kaempferol, and hydroxycinnamic acid, which help lower your risk of oxidative stress.
Cold hardy: Hakurei
I also hear "black turnip" rocks. Need to find this.