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Turnips develop two-tone with violet-pink near the stems and white bottoms. The small roots are round, and have a small rootlet opposite the stem end. The white flesh is dense with a smooth, tender texture and offers a sweet flavor. The long, leafy turnip greens have red ribs and offer a bitter flavor. Turnips are a good source of potassium and vitamin C. They also contain calcium, magnesium, phosphorus, zinc, folate and iron. Turnips contain trace amounts of B-complex vitamins, and vitamins E and K. The root portion contains a starch degrading enzyme called diastase which can aid in digestion and help prevent heartburn. The leaves are rich in beta-carotene and contain more nutrients than the root.
