| Glycemic Index | Glycemic Load |
85.0
|
3.9
|
The glycemic index (GI) of turnip (cooked, boiled) equals to 85.0, which classifies it as a high GI food. The glycemic load (GL) of turnip (cooked, boiled) is equal to 3.9, which classifies it as a low GL food.
| Nutrition Facts | |
| Calories (kcal) | 26.0 |
| Carbohydrates (g) | 4.6 |
| Proteins (g) | 1.7 |
| Fats (g) | 0.2 |
100 grams of turnip (cooked, boiled) contain 26.0 kcal (109 kJ), 1.7 grams of proteins, 4.6 grams of carbohydrates, and 0.2 grams of fats.
Turnip is an edible root vegetable that has a mild, slightly sweet taste. When cooked and boiled, it takes on a soft texture similar to mashed potatoes with some nutty undertones. It’s packed with essential vitamins and minerals like Vitamin C, potassium and magnesium as well as dietary fibers for healthy digestion. In terms of its benefits, turnip helps in reducing inflammation due to the presence of anti-oxidants present in it; thus making it beneficial for individuals suffering from arthritis or other inflammatory diseases. It also promotes bone health by supplying calcium which strengthens bones over time when consumed regularly. Moreover, turnips are low in calories yet high in nutrients so they make great additions to any diet plan looking for nutrient dense foods without excess calories being added into your daily intake. One drawback however is that if overcooked or boiled too much then much of the nutritional value gets depleted. Therefore, care should be taken while cooking this veggie! Also those who have existing kidney issues might want to avoid eating too many turnips since they contain oxalates which may worsen such conditions further if consumed excessively.