Turnips are root vegetables that belong to the Brassicaceae family. They come in various shapes and colors, with both the root and the leafy greens being edible. Turnips are rich in vitamins and minerals. A medium turnip contains 233 mg of potassium, which is essential for nerve signaling and maintaining muscle and heart health. Turnip greens are high in vitamins A and C. One cup of raw turnip greens provides 6,380 IU of vitamin A and 33 mg of vitamin C. Turnips also contain glucosinolates, which may help prevent cancers such as breast and prostate cancer. They are rich in lutein, an antioxidant that supports eye health by preventing macular degeneration and cataracts. Additionally, turnips provide calcium, which is crucial for bone health and can help prevent osteoporosis. However, people with certain health conditions should consult their doctor before consuming turnips. For example, turnips can affect the results of certain medical tests and may not be suitable for individuals with kidney conditions or blood clotting disorders. When selecting turnips, choose small, firm ones without spots. Store them in the refrigerator and only wash them before eating. Turnips can be eaten raw or cooked and are very versatile in dishes.