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The turnip or white turnip (Brassica rapa subsp. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot.Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock.
How to Cook Turnips. ... Or, treat them like collard greens and sauté with bacon for Southern-style turnip greens. Related: 17 Low-Carb 'French Fries' That Don't Include Potatoes.
Raw jícama is 90% water, 9% carbohydrates, 1% protein, and contains negligible fat (table). In a 100-gram (3.5 oz) reference amount, it supplies 38 calories and is a rich source of vitamin C , with no other micronutrients in significant content (table).
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
1. Preheat the oven to 400°. In a mini food processor, puree the olives; transfer to a bowl. Using a sharp knife, peel the orange, removing all of the bitter white pith.
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Brassica rapa is a plant species that has been widely cultivated into many forms, including the turnip (a root vegetable), komatsuna, napa cabbage, bomdong, bok choy, and rapini. Brassica rapa subsp. oleifera is an oilseed commonly known as turnip rape , field mustard , bird's rape , and keblock .
Some will also refer to both swede and (white) turnip as just turnip (this word is also derived from næp). [8] In north-east England, turnips and swedes are colloquially called snannies snadgers, snaggers (archaic) or narkies. [9] Rutabaga is also known as moot in the Isle of Man and the Manx language word for turnip is napin. [10]