The largest turnip ever grown was by Damien Allard in Canada — it weighed 63 lbs. and 14 oz. (29 kg).


  • Turnip is a member of the Brassicaceae botanical family which consists of many different vegetables including kale, cauliflower, cabbage, and broccoli.
  • It is a root vegetable that prefer cooler weather.
  • They are typically harvested in the fall.
  • Turnip greens are also edible and can be used in a variety of dishes.


Turnips are an excellent source of vitamin C and a good source of fiber and manganese.

  • Vitamin C is an antioxidant which assists in wound healing and immune function.
  • Fiber helps to control weight by making you feel fuller faster. It also aids in healthy digestion.
  • Manganese promotes wound healing and cartilage and bone formation.

How to purchase, prepare and store:

  • Purchase turnips at a grocery store year-round or purchase greens and fresh turnips at your local farmers market in spring or fall.
  • Prepare greens by soaking in cold water to remove any excess dirt. If the water is dirty, soak and rinse again until thoroughly clean.
  • Cut the greens into desired size, then eat fresh in a salad or add to a smoothie. Eat cooked greens by boiling or sautéing.
  • Turnip roots should be washed well and skin removed. Eat raw in a salad or slaw. Slice and eat with your favorite dipping sauce. Cook turnip roots by boiling, sautéing, or roasting and adding to your favorite dishes.
  • Store turnip greens by cutting them off of the root. Greens should be placed in a plastic bag in your crisper drawer and stored for up to two weeks.
  • Turnip roots can be stored by wrapping individual roots in a damp cloth. Place individually wrapped turnips in separate plastic bags in your refrigerator for up to two weeks.

Nutrition Facts

(Turnip, 1 cup, cubes raw)

  • Calories: 36
  • Protein: 1.2 g
  • Fat: 0.1 g
  • Carbohydrate: 8.4 g
  • Fiber: 2.3 g
  • Calcium: 39 mg
  • Iron: 0.39 mg
  • Magnesium: 14.3 mg
  • Phosphorus: 35.1 mg
  • Folate: 19.5 µg
  • Vitamin A: 0 µg

(Turnip greens, 1 cup, chopped, cooked, boiled, with salt)

  • Calories: 28.8
  • Protein: 1.64 g
  • Fat: 0.3 g
  • Carbohydrate: 6.28 g
  • Fiber: 5.0 g
  • Calcium: 197 mg
  • Iron: 1.15 mg
  • Magnesium: 31.7 mg
  • Phosphorus: 41.8 mg
  • Folate: 170 µg
  • Vitamin A: 549 µg



Request an Appointment