Turnip, also known as Shalgam in Hindi, is a root vegetable that thrives in cold climates. It is highly nutritious and versatile, and can be consumed in various forms such as cooked vegetables, leafy greens, or salads.

According to Ayurveda and traditional health practices, root vegetables that grow underground—such as turnip, radish, carrot, potato, taro (arbi), and beetroot—are considered some of the most powerful for health and vitality.

✅ Key Ayurvedic Benefits of Turnip (Shalgam):

1. Rich in Vitamin A:

Turnip is an excellent source of Vitamin A, which makes it beneficial for vision and immune function. It can be consumed both raw and cooked.

2. Helps in Diabetes:

Diabetic individuals are advised to eat cooked turnip daily. Regular consumption for about a month can help manage blood sugar levels effectively.

3. Reduces Finger Swelling:

Boil 50g of turnip in 1 liter of water until only half remains. Strain the liquid, add 2 teaspoons of sugar, and drink. Repeating this for 3–4 days helps reduce swelling and stiffness in the fingers.

4. Soothes Cough, Asthma & Throat Infections:

Boiled turnip water is a traditional remedy to soothe the throat, relieve cough, and reduce asthma symptoms.

? Nutritional Highlights:

Turnip is a good source of:

• Vitamin C

• Vitamin A

• Potassium

• Calcium

• Folate

• Magnesium

• Phosphorus

• Dietary Fiber

? Additional Facts:

• Supports Digestion: Its fiber aids in better bowel movement and digestion.

• Heart Health: Helps regulate blood pressure and reduces platelet aggregation (clot formation).

• Botanical Family: Belongs to the mustard family and is closely related to radish.

• Cultivation: Grown mainly in cold and temperate climates.

• Consumption: Can be eaten raw, steamed, or cooked in various dishes.

• Animal Feed: Larger varieties of turnip are also used as fodder for livestock.