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Turnip
Turnip - the description of
vegetable, its
kinds, conjugation. The components and the
nutritious values of vitamin, the minerals
and calories.
 She
in northern Europe passed the formerly for
fundamental component of nourishment and she
in years 50 played significant part in
almost every menu yet. It is rather seldom
used in kitchen unfortunately at present.
The most popular changes this:
Schneeball (Snow) - early change, about
spherical callosity, white skin and white
gentle flesh.
Goldball (Gold Sphere) - late change, about
spherical callosity, yellow skin and
intensely yellow flesh.
It the turnip near purchase was one should
was not damaged, without traces of
upholsteriny. What is and it in what quantities in
turnip?
Turnip's nutritious values.
The most important
alimentary components (/ 100 gram burrs):
Calories (Kcal): 35. Joules (KJ): 146.
Carbohydrates (g): 7,1.
Vitamin (/ 100 gram burrs):
A1: 992 j.m. B1: 0,038 mg. B2: 0,07 mg.
C: 28,0 mg. E: - mg.
Minerals (mg / 100 gram burrs):
Calcium 40. Phosphorus: 34. Iron: 0,5.
Magnesium: 10.
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