Turnip contains a wide variety of nutrients that can perfectly diversify the diet and have a beneficial effect on immunity and metabolism. But, with diabetes, a vegetable can often not only support the body, but also cause all sorts of disorders. In this article, you will find out whether it is safe for diabetes, and also get acquainted with the basic rules for its safe use.

Can diabetics eat turnips?

Diabetes is a fairly common disease that widely accompanies a person, regardless of habitat. This ailment leads to quite serious violations that introduce serious restrictions on the daily diet. This is due to a violation of metabolic processes, which lead to a complication of the breakdown of carbohydrates, and with this to the accumulation of various toxins in the body.

Did you know? The history of turnip cultivation dates back about 4 thousand years, this vegetable was actively grown by the ancient Egyptians and Romans. At the same time, not only the underground, but also the aboveground part of the plant was used for food.

It is not surprising that most diabetics have a completely rational question of whether or not to include such a complex and rich product as turnips in the diet. Today, most doctors do not exclude the consumption of this root crop for diabetes, both type 1 and type 2.

This is explained by the fact that the vegetable is rich in a huge amount of all kinds of vitamins and minerals that are important for maintaining the optimal state of the human body. This is one of the main conditions that determines the importance and safety for an organism of a product.

Chemical composition

Turnip consists of many compounds and nutrients. The most widely represented vitamin component and all kinds of valuable minerals and trace elements.

Among vitamins, you can find compounds of the following groups:

• AND;
• AT;
• WITH;
• E;
• PP;
• TO;
• Betaine;
• Beta carotene;
• Beta tocopherol;
• Gamma Tocopherol;
• Zexanthin;
• Lutein;
• Niacin.

Among trace elements, the largest amount is:

• Potassium;
• Calcium;
• Magnesium;
• Sodium;
• Phosphorus;
• Ferum
• Mangan
• Cuprum;
• Selenium;
• Zinc;
• Iodine;
• Sulfur.

Nutritional value of a vegetable:

Turnip Properties

As well as other vegetable crops, the fruit belongs to healthy and important products for the human diet. It contains a whole complex of all kinds of substances that improve metabolism, as well as the activity of cells of organs and tissues.

Moreover, in the case of uncontrolled use, turnip can affect health and negatively, especially if diabetes is complicated by other complex pathologies.

Benefit

• The vitamins and valuable minerals contained in the root crop are capable of:
• improve the functioning of the respiratory system;
• restore the musculoskeletal and digestive systems;
• cleanse vessels of toxins;
• eliminate unnatural calculi from organs and tissues;
• reduce the activity of adverse microflora;
• increase immunity;
• activate the flow of body fluids;
• support the pancreas.

Harm and contraindications

With moderate use, turnip is absolutely safe for the body, but if abused, the root crop can cause an upset digestive tract, as well as complicating the work of the pancreas.

• In addition, the root crop can worsen the condition of the body in diabetes if diagnosed:
• inflammation of the gastrointestinal tract and adjacent tissues, as well as with any other pathologies of the digestive tract;
• cholecystitis and hepatitis;
• pathologies of the kidneys;
• disturbances in the central nervous system;
• hypersensitivity to individual components of the vegetable.

Features of turnip selection

Today, turnip is represented by an abundance of varieties, in addition to unique properties, each of them has its own taste characteristics. To choose a high-quality and aromatic fruit suitable for creating any dish, you should definitely pay attention to its color when choosing it. The most harmonious taste shades are observed in white and yellow varieties.

Did you know? In Russia, turnips were sown not with hands, but with the help of the mouth. The so-called "spitters" were held in high esteem by the peasants, since only they could sow quality crops with minimal seed consumption.

White has a bright and pronounced aroma, as well as a delicate structure. Such a root crop is ideal for diabetics with chronic ailments of the gastrointestinal tract, its flesh is perfectly absorbed by the body even in its raw form.

White turnip is ideal for preparing any dishes, including side dishes and fresh salads. Yellow varieties are distinguished by a coarser fiber structure, therefore, they are recommended to be consumed only in the initial stages of diabetes. They are characterized by a rich taste and juicy pulp, which is ideal for salads and sauces.

To choose a quality fruit, you should definitely pay attention to its size. Small root vegetables, with a diameter of about 5-10 cm, have the most delicate taste. Large fruits are not recommended for diabetics, often they have an inherent bitter taste and a small speck, which causes additional irritation of the digestive tract.

In addition, when choosing a turnip, you should definitely look at:

• peel - it should be smooth;
• general condition of the root crop - on its surface there should be no gross mechanical damage, as well as spots and other symptoms of damage by fungi;
• weight - the main sign of the freshness of the vegetable is its significant weight, even with modest sizes;
• tops - Fresh root vegetable always has a bright and saturated color of foliage.

Important! When choosing a root crop, it is best to give preference to the varieties Comet, Golden Ball, Snow White and White Night. They have proven themselves in terms of taste, as well as safety for the body.

Consumption rates

In ancient times, turnip was the basis of the human diet, so there are no contraindications for its daily use. However, with diabetes, it is best to eat root crops moderately.

It is able to irritate the digestive tract, which, if overloaded, can complicate the work of the pancreas. In addition, all diabetics suffering from the so-called “morning dawn” syndrome, during which a spontaneous increase in sugar is observed, should strictly limit the use of the fetus after 19.00.

As an additional ingredient or dressing for a variety of dishes, turnips are absolutely safe to use no more than 1 time per day. When root vegetables are introduced into the dishes as the main ingredient, they are recommended to feast on them no more than 1 time in 4-6 days.

How to cook turnips

During diabetes, everyone takes special care in cooking food. As you know, the human body best processes baked or boiled foods.

Their consistency is more pliable for processing by the stomach and intestines, which directly affects the load on the entire digestive tract. Turnips are no exception, the root crop is most safe only after heat treatment with the least caloric methods.

Turnip is cooked in salted water (1 tsp / liter of water) for 15–20 minutes. For this, large fruits can be chopped, small boiled whole. Root root is baked in the oven, at +120 ... + 130 ° C, for 120 minutes. To do this, rub it abundantly with coarse salt and spices. To speed up the process, baking is carried out in the sleeve, at + 180 ° C, for 60 minutes.

The most ancient way of dietary preparation of turnips is steaming root vegetables in the oven. For this, it is cut into rings, rubbed with salt and laid in a bowl with a tight lid. An enameled pan is most often used for this, but a clay pot is best for baking. 3 medium turnips add 5 tbsp. l of water, and then the capacity is put in the oven at +120 ... + 130 ° С. After about 60 minutes, the root crop will be completely steamed and ready for use.

Important! You need to cook turnips with an open lid, this will best help reduce the amount of nitrates and other harmful substances in the fetus (up to 80% of the initial concentration).

Turnip is one of the oldest fruit crops that has been accompanying humanity for many centuries. The root crop is rich in many vitamins and valuable minerals, and also has a reduced calorie content. You can use the vegetable for diabetes at any stage, but you need to enter it with caution and moderately in order not to aggravate the course of the disease.