Rich in vitamins and reduces the chance of cancer: everything you didn't know about turnip | Dr. Maya Roseman

Many of us are not really familiar with turnips and usually choose other vegetables as part of our daily intake. But there is no reason to give up turnips on our next visit to the supermarket. As part of the research corner, Dr. Maya Rozman told about the health benefits of the vegetable.

Turnip – a healthy vegetable, high in dietary fiber, which can be eaten raw or cooked or in the oven. Belongs to the cruciferous family along with kohlrabi, radish, broccoli and cauliflower. It contains potassium, vitamin K and other antioxidants, and only 28 calories per hundred grams.

Studies carried out over the years have shown that cruciferous vegetables contain various substances that are effective in reducing the risk of cancer and diabetes. And for those who didn't know – the pakchoi that is common in Asian cuisine – is a type of turnip.

Recipe – Iraqi boiled turnip (by Iris Alfie in my diet course on Facebook)

This is a traditional dish of Iraqi Jews that they used to eat in the winter:

A quantity of a kilo and a half of boiled turnips

Lots of water

A spoonful of silane

Two notes

a little salt

Boil and then cook for about two hours on low heat.