The turnip (Brassica rapa) is a root vegetable rich in vitamins A, C, B, B6, E and K. The leaves are sometimes eaten as ‘turnip greens’.
The common type of turnip is mostly white-skinned, apart from the upper 1cm to 6cm, which protrudes above the ground and is purple or red or greenish where sunlight has fallen on it. This above-ground part develops from stem tissue, but is fused with the root.
The interior flesh is entirely white. The root is roughly globular, 5cm to 20cm in diameter, and lacks side roots. Underneath, the taproot
