Scientific name: Brassica campestris L var.rapa.

Local name    : Shalgam

Taxonomic position of turnip (according to Cronquist)

Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Subclass: Dilleniidae
Order: Capparales
Family: Brassicaceae
Genus: Brassica
Species: campestris L. var. rapa

Botanical Description of Turnip

Habit: Annual or biennial herb

Root: Tuberous tap root

Stem: Errect, branched

Leaf: Simple, lower leaf bright green

Inflorescence: A loosely corymbiform raceme

Flower:Complete, actinomorphic

Calyx: Sepal 4-6

Petal: 4 crussiform

Androecium: Stamen 6, tetradynamous

Ovary: Cylindrical

Fruit: Siliqua

Chromosome number: 2n= 20

Economic Importance: The foliage and roots are used as vegetable, are used fresh in salads or fried in special dishes. Turnip contains water, protein, carbohydrates, vitamin etc. Per 100 g edible portion of leaves includes 90 g water, 3 g protein, 5 g carbohydrates, 0.4 g fat, 0-4 g fibre, 4.6 mg B-carotene and 139 mg vitamin C. Besides, per 100 g edible portion of roots contains 90 g water, 1 g protein, 8 g carbohydrates, 0.7 g fibre and 25 mg vitamin C.

Brassicaceae Family (7)