Parsnips vs turnips7/25/2023 They’re both composed mainly of carbs and are good sources of important nutrients like vitamin C, folate, potassium, antioxidants, and glucosinolates. Radishes and turnips have similar nutritional profiles. However, note that their nutritional composition can be heavily influenced by the variety, processing, harvest time, growth environment, and cooking conditions ( 1). Vitamin C is a potent antioxidant that supports your immune system, while folate is needed for DNA synthesis and potassium for nerve transmission and muscle contraction ( 5, 6, 7).Īdditionally, being Brassicaceae vegetables, radishes and turnips are rich in antioxidants like tocopherols and carotenoids, as well as glucosinolates - the compounds behind most of their health benefits ( 1). They are both good sources of vitamin C and provide a fair amount of folate and potassium. They also offer virtually no fats or proteins. However, they differ in size, appearance, color, flavor, and texture.īoth vegetables are mainly composed of carbs, yet turnips provide twice as many as radishes. Radishes and turnips are both round, cruciferous vegetables that belong to the Brassicaceae family. Compared to older and raw turnips, which have an earthy taste and are bitter and spicy, younger and cooked turnips have a sweeter flavor. They are also somewhat crunchy but have a rough outer texture. On the other hand, while they’re also rounded and white on the inside, turnips are much bigger - reaching up to 2–3 inches (5–7.5 cm) long - and are a purplish-white color on the outside. However, their flavor turns spicier as they grow older and milder when cooked. Lastly, radishes have a savory, peppery taste that’s slightly sweet when raw. In addition, while they are smooth on the outside, they have a hard, crunchy texture that softens when cooked. They come in different colors, such as black, purple, white, and yellow, although the most common variety is red. On one hand, radishes have a small, round shape of about 0.8–1.2 inches (2–3 cm) long. However, their main differences involve their physical and sensory characteristics, such as appearance, taste, and texture. Radishes and turnips are both root vegetables - meaning that the root is the edible part of the vegetable - with multiple similarities.
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