Turnip
Turnip
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.