










































American Journal Of Agriculture And Horticulture Innovations 15 https://theusajournals.com/index.php/ajahi 

 
 

 VOLUME Vol.05 Issue08 2025 

PAGE NO. 15-18 

DOI 10.37547/ajahi/Volume05Issue08-02 

 
 
 
 

Benefits and Harm of Turnip for The Organism, 

Properties, Choice Rules 
 

Shokhsanam Kakhorova 

Engineer-Technologist, Fergana, Uzbekistan 

 

Odiljon Ibragimov 

Doctor of Agricultural Sciences, Professor, Fergana State Technical University, Fergana, Uzbekistan 

 

 

Received: 15 June 2025; Accepted: 11 July 2025; Published: 13 August 2025 

 

Abstract: Turnip (Brassica rapa subsp. rapa), a root vegetable widely cultivated in temperate regions, has been 
valued both as a dietary component and as a traditional remedy for centuries. This article examines the nutritional 
composition, potential health benefits, possible adverse effects, and selection guidelines for turnips. Rich in 
dietary fiber, vitamins (particularly C, B-complex, and folate), minerals (such as potassium, calcium, and 
magnesium), and bioactive compounds, turnips contribute to the maintenance of metabolic balance, immune 
function, and cardiovascular health. Of particular interest is the glucosinolate–myrosinase system: during thermal 
processing, glucose-containing glucosides in turnips are enzymatically or chemically converted into mustard oil 
(allyl isothiocyanate). Mustard oil exhibits mild antimicrobial properties, stimulates gastric secretion, enhances 
appetite, and has a calming effect on the central nervous system. However, excessive consumption may provoke 
gastrointestinal discomfort in sensitive individuals, and high intake of glucosinolates could interfere with thyroid 
function, especially in populations with iodine deficiency. Furthermore, certain individuals may exhibit allergic 
reactions to turnip components. Selection of fresh turnips is critical to maximize nutritional value; optimal 
specimens are small- to medium-sized, firm, smooth-skinned, and free from cracks or discolorations, with fresh 
green tops if present. By synthesizing current literature and experimental findings, this study underscores the 
importance of moderate consumption, proper preparation methods, and careful selection to fully realize the 
health-promoting potential of turnips while minimizing risks. The results contribute to a broader understanding 
of functional foods within preventive nutrition and diet therapy.   

 

Keywords: Turnip, vitamin, carbohydrate, medicine, healing. 

 

Introduction: Turnip (Brassica rapa subsp. rapa) is one 
of the oldest cultivated root vegetables, with 
archaeological and historical evidence indicating its use 
as a food source since antiquity. In ancient Egypt, 
Greece, and Rome, turnips were valued for their 
nutritional qualities, though their role in the diet often 
reflected social hierarchies. Historical accounts suggest 
that they were a staple provision for slaves and lower-
class populations, largely due to their ease of 
cultivation, storage stability, and capacity to yield in 
diverse soil and climatic conditions [1]. 

During the early Middle Ages in Europe, the perception 
of turnips gradually evolved. Cooked turnip dishes 

began to appear in the diets of broader segments of 
society, gaining recognition as a respectable and 
nourishing meal. Nevertheless, the introduction and 
rapid spread of the potato (Solanum tuberosum) from 
South America to Europe and subsequently to Asia in 
the 16th–17th centuries marked a turning point in 
agricultural and culinary practices. Over time, the 
potato displaced the turnip from its central role in 
many regional diets, especially in rural areas [2]. 

By the 20th century, turnips retained significance 
primarily as a staple for economically disadvantaged 
populations, valued for their affordability and long 
shelf life. In recent decades, however, the resurgence 
of interest in traditional foods, combined with the 

 

https://doi.org/10.37547/ajahi/Volume05Issue08-02
https://doi.org/10.37547/ajahi/Volume05Issue08-02
https://doi.org/10.37547/ajahi/Volume05Issue08-02
https://doi.org/10.37547/ajahi/Volume05Issue08-02


American Journal Of Agriculture And Horticulture Innovations 16 https://theusajournals.com/index.php/ajahi 

American Journal Of Agriculture And Horticulture Innovations (ISSN: 2771-2559) 
 

 

growing influence of nutrition science and public health 
campaigns, has revitalized the status of the turnip. 
Nutritionists, dietitians, and food scientists have 
actively promoted its diverse health benefits, including 
its rich micronutrient profile, dietary fiber content, and 
bioactive compounds with potential disease-
preventive properties. As a result, turnips are once 
again gaining a place in the diets of diverse 
demographic groups, from health-conscious 
consumers to culinary professionals seeking to 
incorporate heritage vegetables into modern cuisine 
[3]. 

Medicinal Uses of Turnips 

Turnip (Brassica rapa subsp. rapa) has long been valued 
not only as a dietary component but also as a medicinal 
plant in various traditional healing systems. Its 
therapeutic potential is largely attributed to its low 
caloric value (approximately 32 kcal per 100 g), high 
nutrient density, and bioactive compounds that exert 
physiological benefits. Steamed turnips, in particular, 
are recommended by healthcare practitioners as part 
of dietary regimens for individuals requiring gentle, 
easily digestible foods. The root vegetable supports 
gastrointestinal health by improving digestion and 
stimulating intestinal peristalsis, making it beneficial in 
the management of constipation. Pureed turnips are 
frequently incorporated into children’s diets as a 
nutritious, hypoallergenic, and easily assimilable food. 

In the field of cosmetology, turnip derivatives are 
employed as moisturizing and nourishing agents. Fresh 
turnip juice, when applied topically, can reduce skin 
inflammation and promote the healing of purulent 
wounds due to its antibacterial properties. Laboratory 
and epidemiological studies have indicated that 
glucoraphanin—one of the glucosinolates present in 
turnips—may play a role in cancer prevention by 
inhibiting the proliferation and metastasis of malignant 
cells [4]. Additionally, the high sulfur content 
contributes to detoxification processes, accelerating 
the elimination of harmful metabolites and xenobiotics 
from the bloodstream. 

Varietal Characteristics and Dietary Suitability. The 
selection of turnips for medicinal or dietary purposes 
depends on varietal and quality factors: 

− Yellow turnip: Rich in juice, strong flavor profile, 
and high dietary fiber content. 

− White turnip: Milder aroma, finer fiber structure, 
easily digestible, and thus suitable for pediatric and 
geriatric diets. 

− Green turnip: Flavor reminiscent of radish, often 
used in raw salads. 

− Black turnip: Not commonly consumed due to its 
pronounced bitterness, though used in folk medicine 
for cough and bronchitis. 

Selection and Storage Guidelines. For maximum 
nutritional value, selected specimens should have 
smooth, unblemished skin and be of smaller size, as 
these are generally less bitter and more tender. Storage 
practices influence both taste and nutrient retention: 

− Cellar storage: When buried in slightly moist soil, 
turnips can remain fresh from autumn to spring. 

− Refrigeration: Limited to 1–2 months due to high 
humidity and insufficient ventilation. 

− Room temperature: Preserves freshness for several 
weeks if kept in a dark, dry place. 

− Long-term preservation: Peeled, chopped turnips can 
be frozen for several months; however, prolonged 
storage often increases bitterness. 

Traditional Medicinal Applications. In ethnomedicine, 
turnips have been referred to as the “sultan of 
vegetables” due to their broad therapeutic spectrum, 
which includes analgesic, wound-healing, antitussive, 
diuretic, and antiseptic properties. Specific applications 
include: 

− Respiratory conditions: Boiled turnips are 
believed to alleviate shortness of breath; a preparation 
of boiled turnips with butter and honey is used to 
soothe the chest and reduce cough severity. 

− Oropharyngeal inflammation: Gargling with 
decoctions of boiled turnips is a traditional remedy for 
sore throats. 

− Topical pain relief: Crushed or grated turnips, 
applied externally, are used to relieve localized pain 
and swelling. 

The broad pharmacological potential of turnips, 
encompassing both systemic and topical applications, 
underscores their role as a functional food and a plant 
of interest in preventive and integrative medicine. 

How to make a decoction of turnips at home 

Pour two tablespoons of finely chopped turnips with a 
glass of water, boil for 15 minutes, and drink a quarter 
cup when you have a cold. Turnips and their juice have 
been used to treat coughs, hoarseness, and asthma. 
When consumed, turnips calm the nerves and 
normalize heart function. 

Turnip decoction is drunk when the fever is high and 
the heart is disturbed. To do this, pour a glass of boiling 
water over 2 tablespoons of grated turnip and boil for 
15 minutes. After cooling, drink a quarter of a glass to 
reduce fever. 

In diseases of the lungs and respiratory tract, a mixture 



American Journal Of Agriculture And Horticulture Innovations 17 https://theusajournals.com/index.php/ajahi 

American Journal Of Agriculture And Horticulture Innovations (ISSN: 2771-2559) 
 

 

of turnip juice with honey is considered a cough 
suppressant. For this, you need to drink turnip juice 3-
4 times a day, one tablespoon. 

To prepare a soothing ointment, pour a glass of boiling 
water over a tablespoon of grated turnip and boil for 1 
minute. If you drink a glass of this decoction before 
going to bed, it will have a calming effect. 

It is also used in folk medicine to treat insomnia. Pour a 
glass of boiling water over two tablespoons of chopped 
turnip, boil for 15 minutes and drink a quarter cup. 

Turnip leaves are very rich in calcium. When the juice 
made from its leaves is added to carrot and beet juices, 
a wonderful ointment is formed that strengthens teeth 
and bone tissue. If turnip leaf juice is consumed by 
adding it to celery and carrot juices, it is a remedy for 
reducing stomach acidity. 

The healing properties of turnips 

Turnips have long been used by people as a remedy for 
a number of diseases. In folk medicine, turnips have 
been used to treat diseases related to the respiratory 
tract, fever, and heart palpitations. Its boiled form, as 
well as its juice decoction, are recommended as a 
remedy for shortness of breath and whooping cough. 
Turnips, either dry or cooked in a pot with honey and 
yolk, soften the chest. At home, you can prepare a 
medicine from turnips as follows: two tablespoons of 
grated turnips are poured into a glass (200 grams) of 
boiling water and boiled for 15 minutes. As a remedy 
for the above diseases, a quarter of a glass should be 
drunk or a glass of decoction should be consumed 
before bedtime. Crushing boiled turnips and applying 
them to areas affected by gout is a remedy for pain. 
Gargling with boiled water can help relieve sore throats 
and toothaches. According to scientific research, the 
glucose in turnips turns into mustard oil during cooking. 
Mustard oil, in turn, stimulates appetite and calms the 
nerves. 

Turnips clean and remove all mucus from the nasal 
cavity. It is consumed raw, twice a day, after grating 
half a pack (200 g). You should not eat or drink anything 
else for at least an hour. During this treatment, you 
should drink two cups of yogurt twice a day. Fried, fatty 
foods, kebabs and milk should not be consumed 
temporarily. You should drip 2-3 drops of turnip juice 
into the nose at least twice.  

Turnips boiled with meat are a powerful food and 
remain in the stomach for a long time. Turnip decoction 
is a very good remedy for high fever and heartburn. For 
this, pour 2 tablespoons of grated turnips with a glass 
of boiling water and boil for 15 minutes. After cooling, 
drink a quarter of a glass to reduce fever. 

Turnips are good for treating lung and respiratory 

diseases. A mixture of turnip juice with sugar or honey 
is a cough suppressant. To do this, you need to drink a 
tablespoon of turnip juice 3-4 times a day. To prepare 
a soothing medicine from turnips, pour a tablespoon of 
grated turnips with a glass of boiling water and boil for 
1 minute. If you drink a glass of such a decoction before 
going to bed, it will act as a sedative. 

CONCLUSIONS 

Turnip (Brassica rapa subsp. rapa) represents a 
historically significant and nutritionally valuable root 
vegetable with a wide spectrum of dietary and 
medicinal applications. Its low caloric density, high 
content of vitamins (C, B-complex, carotenoids), 
minerals (calcium, potassium, magnesium), dietary 
fiber, and bioactive compounds such as glucosinolates 
make it an important component of preventive 
nutrition and functional food strategies. 

Traditional medicine has long utilized turnips for the 
management of respiratory ailments, febrile 
conditions, cardiovascular irregularities, digestive 
disturbances, and inflammatory processes. Decoctions, 
juices, and topical preparations derived from turnips 
have demonstrated diverse physiological effects, 
including mucolytic, sedative, antimicrobial, and anti-
inflammatory actions. Scientific evidence supports 
several of these uses, particularly the role of 
glucoraphanin-derived mustard oil in appetite 
stimulation, antimicrobial defense, and nervous system 
modulation. 

Appropriate selection and storage methods are critical 
for preserving both the sensory and therapeutic 
qualities of the vegetable. Smaller, fresh, blemish-free 
specimens are preferable for both culinary and 
medicinal purposes, and storage conditions should 
minimize bitterness and nutrient loss. 

Overall, turnips combine culinary versatility with 
significant health-promoting potential. Further 
interdisciplinary research—encompassing 
phytochemistry, nutrition science, and clinical 
studies—could validate traditional uses, optimize 
preparation methods, and expand their application in 
modern dietotherapy and public health nutrition. 

REFERENCES 

Baenas, N., García-Viguera, C., & Moreno, D. A. (2017). 
Biochemistry of glucosinolates and their bioactive 
derivatives: Impact on human health. Phytochemistry 
Reviews, 16(2), 273–295. 
https://doi.org/10.1007/s11101-016-9471-6.     

Cartea, M. E., Francisco, M., Soengas, P., & Velasco, P. 
(2011). Phenolic compounds in Brassica vegetables. 
Molecules, 16(1), 251–280. 
https://doi.org/10.3390/molecules16010251.   

https://doi.org/10.1007/s11101-016-9471-6
https://doi.org/10.1007/s11101-016-9471-6
https://doi.org/10.3390/molecules16010251
https://doi.org/10.3390/molecules16010251


American Journal Of Agriculture And Horticulture Innovations 18 https://theusajournals.com/index.php/ajahi 

American Journal Of Agriculture And Horticulture Innovations (ISSN: 2771-2559) 
 

 

Rangkadilok, N., Nicolas, M. E., Bennett, R. N., Premier, 
R. R., Eagling, D. R., & Taylor, P. W. J. (2002). 
Developmental changes of sinigrin and glucoraphanin 
in three Brassica species (B. napus, B. rapa, B. juncea). 
ScienceAsia, 28, 161–167. 
https://doi.org/10.2306/scienceasia1513-
1874.2002.28.161.   

Traka, M., & Mithen, R. (2009). Glucosinolates, 
isothiocyanates and human health. Phytochemistry 
Reviews, 8(1), 269–282. 
https://doi.org/10.1007/s11101-008-9103-7.   

https://doi.org/10.2306/scienceasia1513-1874.2002.28.161
https://doi.org/10.2306/scienceasia1513-1874.2002.28.161
https://doi.org/10.2306/scienceasia1513-1874.2002.28.161
https://doi.org/10.2306/scienceasia1513-1874.2002.28.161
https://doi.org/10.1007/s11101-008-9103-7
https://doi.org/10.1007/s11101-008-9103-7

