Turnip has been cultivated for over 4000 years. Traditionally, the root vegetable is eaten - round, flattened at the top and bottom. The vegetable is dark yellow or almost white in color. Turnip flesh is dense, hard, crispy with a sharp taste and pronounced aroma. Turnip is the earliest and most productive crop. Contains phosphorus, iron, magnesium, calcium, potassium, as well as vitamins A, B, C. Turnip also contains such a substance as glucoraphanin, which has anti-diabetic properties. Turnip is eaten raw, stewed, baked, boiled, salted, pickled and dried. It is made into casseroles, added to soups, stews and salads. Combines excellently with vegetable oil, cheese, sour cream and cream, honey, lemon juice, carrots, apples and herbs. In some countries, turnip leaves are also eaten, which have an unusual piquant taste.