-IBIS-1.5.0-
rx
food
turnip
nutrition
definition
turnip:
Ayurvedic:
» qualities: Kapha
» uses: basic dietary staple; hot weather food
Chinese:
» qualities: cooling
» actions: remove Damp, detoxifies, stops cough
» uses: boils, breast abscess, ringworm (externally); diabetes
naturopathic:
» qualities: alkaline-forming food
» actions: produces gas; lowers risk of cancer due to beta carotene content
» uses: asthma, bronchial problems, tuberculosis; externally as a turnip pack on chest for bronchitis, on throat for sore throat
biochemical: high in sulfur, potassium, iodine (greens); vitamins B3 and C
» form: boiled cubed turnip
» portion: 0.5 cup
» calories (kcal): 14
» weight (g): 78
» water (%): 93.6
» protein (g): 0.6
» fat (g): 0.1
» carbohydrates (g): 3.8
» unsaturated fatty acid (g) : 0.1
» saturated fatty acid (g): 0
» calories from fat (%): 6.4
» cholesterol (mg): 0
» dietary fiber (g):
» vitamin A (RE): 0
» vitamin A (IU): 0
» vitamin B1 (mg): 0.02
» vitamin B2 (mg): 0.02
» vitamin B3 (mg): 0.2
» vitamin B6 (mg): 0.05
» vitamin B12 (mcg): 0
» vitamin C (mg): 9
» vitamin E (IU): 0.018
» folic acid (mcg): 7
» pantothenic acid (mg): 0.11
» sodium (mg): 39
» potassium (mg): 106
» calcium (mg): 18
» phosphorus (mg): 15
» magnesium (mg): 6
» iron (mg): 0.17
» zinc (mg):
» copper (mg):
» manganese (mg):
Agriculture Handbook #8
Airola, p. 294
Carper, p. 299
Jensen, pp. 222-24
Johari, pp. 111, 119
Ni, p. 52
footnotes