Search Results - Turnip
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The turnip ( Brassica rapa var. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. Small, tender, varieties are grown for human consumption, while larger varieties are grown as feed for livestock. The most common type of turnip is mostly white-skinned apart from the upper 1–6 centimeters, which protrude above the ground and are purple, red, or greenish wherever sunlight has fallen. This above-ground part develops from stem tissue, but is fused with the root. The interior flesh is entirely white. The entire root is roughly conical, but occasionally squircle in shape, about 5–20 centimeters in diameter, and lacks side roots. The taproot (the normal root below the swollen storage root) is thin and 10 centimeters or more in length; it is trimmed off before marketing. The leaves grow directly from the above-ground shoulder of the root, with little or no visible crown or neck (as found in rutabagas). Turnip leaves are sometimes eaten as "turnip greens" ("turnip tops" in the UK), and they resemble mustard greens in flavor. Turnip greens are a common side dish in southeastern US cooking, primarily during late fall and winter. Smaller leaves are preferred; however, any bitter taste of larger leaves can be reduced by pouring off the water from initial boiling and replacing it with fresh water. Varieties specifically grown for the leaves resemble mustard greens more than those grown for the roots, with small or no storage roots. Varieties of B. rapa that have been developed only for use as leaves are called Chinese cabbage. Both leaves and root have a pungent flavor similar to raw cabbage or radishes that becomes mild after cooking. Turnips are high in Dietary Fiber, Vitamin C, Vitamin B6, Folate, Calcium, Potassium and Copper. The turnip is a vital source of vitamins and this is why it is valued greatly in Northern China, as well as many other countries.[citation needed].
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Showing 1 to 7 of 7 Articles matching 'Turnip' in related articles. |
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1. Advertising And Marketing To An Ad Blind Public
October 21, 2007
It has been said that you cant get blood from a turnip. This statement implies that it simply wont work, because what you seek does not exist where you are seeking it. Advertising a business online can make one feel as though they are attempting to get blood from a very hard turnip.
Pay per click advertising has been a great way to get noticed in the past. This has changed over time primarily for those that dont have the large amounts of revenue that is required to stay on top.
Due to bidding wars over highly sought after keywords, even newly popular keywords can quickly get out of r... (read more)
Author: John Reed
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2. The Negative Calorie Diet - Part II
August 12, 2007
What Foods Have Been Designated as Having “Negative Calories”? The following foods are considered to have these characteristics, although this is mainly in the raw (or very lightly cooked) state:
Vegetables: Asparagus, Beans, Broccoli, Cabbage, Chicory, Carrot, Cauliflower, Celery, Hot Chili, Cucumber, Garlic, Green Lettuce, Onion, Radish, Spinach, Turnip, Watercress, Zucchini
Fruits: Apple, Blueberries, Cantaloupe, Cranberry, Grapefruit, Honeydew, Lemon/Lime, Mango, Orange, Papaya, Peach, Pineapple, Raspberry, Strawberry, Tomato, Tangerine, Turnip, Watermelon
Conclusions Wh... (read more)
Author: Howard Jaros
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3. Fresh Food Tips - Saute Greens
July 20, 2007
Local sauté greens are harvested this time of year from our local farmers. From maché and swiss chard to turnip and radish tops, here are some basic tips for really enjoying these various leafy greens and sometimes their roots! Proper Storing. Leafy greens like kale and swiss chard keep better if they are not washed and wrapped in a damp paper towel (lettuces too) before placing in a plastic bag in the refrigerator. For the roots, such as radishes and turnips, they keep better in the refrigerator if you take the leaves off, so you may want to use the leaves as part of a mixed sauté of gr... (read more)
Author: Shelly Herman
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4. Grandma Hystad's Recipes, Bar Mixes
September 23, 2006
To save space on your computer, make a few files and name them Recipes, Cooking Tips, Cleaning Tips, Bar mixes. You can then copy and paste only articles you would like to save. Grandma's Beef-Stew & Dumplings 1 pound………………(500 g)…………………stew beef 3 tablespoons(45 ml)…………………flour 1 clove of garlic salt and pepper to taste 1 medium size onion, chopped 3 carrots 1 turnip, diced 1 bay leaf Cut meat into cubes. Roll in flour and brown in hot oil. Add chopped onion and garlic. Add salt and pepper to taste. Stir until onion is a golden brown. Add en... (read more)
Author: Bruce Chambers
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5. Fresh Food Tips: Saute Greens
June 19, 2006
Local sauté greens are harvested this time of year from our local farmers. From maché and swiss chard to turnip and radish tops, here are some basic tips for really enjoying these various leafy greens and sometimes their roots! Proper Storing. Leafy greens like kale and swiss chard keep better if they are not washed and wrapped in a damp paper towel before placing in a plastic bag in the refrigerator. For the roots, such as radishes and turnips, they keep better in the refrigerator if you take the leaves off, so you may want to use the leaves as part of a mixed sauté of greens right away... (read more)
Author: Shelly Herman
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6. Benefits of Folic Acid
June 15, 2006
Introduction:
Folic acid, a water soluble B vitamin, occurs naturally in food and can also be taken as food supplements. Naturally occurring sources of folic acid includes green leaf vegetables (spinach, turnip), poultry, pork, shellfish, peas beans, liver, cereal and citrus furies. Folic acid is one of the necessary elements required for production and maintenance of human cell.
Folic acid deficiency and diseases:
Folic acid deficiency may cause various disorders. Some of these are highlighted below.
• Folic acid deficiency may cause weakness, poor growth, graying hair, i... (read more)
Author: Rich Marsiglia
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7. Maca-Herb - The Herb For Boosting Energy
February 15, 2006
MACA-HERB
If you'd like a boost in your workout, or something to make your day glide by more energetically, you need look no further; Maca Herb is all you need. Maca Herb is the highest altitude-cultivated crop in the world. Related to the turnip, it is the only native cruciferous vegetable of the Americas. Maca has been used to enhance vitality among the indigenous cultures of the Andes for over 5800 years.
The potent nutritional content in Maca Herb offers a unique mix of energy-enhancing vitamins, minerals, essential amino acids, fatty acids, phytosterols and protein not found i... (read more)
Author: Nutrovita1 Nutrovita1
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