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KMID : 0950020040300020077
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Journal of Health Science & Medical Technology
2004 Volume.30 No. 2 p.77 ~ p.81
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Components and Food of Turnip
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Lee Sung-Dong
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Abstract
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Turnip has been cultivated for a long time in the country. Recently, it is mainly cultivated in Kanghwa. The total production of turnip is estimated at 3,000M/T per year. Comparing to Koran radish, turnip has 70% more energy, protein, and carbohdrate; 1.6～3.5 times as much calcium, phosphorus, iron, sodium and potassium. turnip also has 2.0～4.5 times as much vitamin B₁, vitamin B₂ and niacin. Examples of traditional food made from turnip are several kinds of turnip-Kimch’i, soup, herbs, raw turnip foods and so forth. The production processes of cultivating, processing, sales, and merchandising of turnip should be improved and better-organized so that we can minimize the loss from under- or over-producing of the products. Studies of turnip should be continued in these areas so that turnip with higher qualities can be produced in the future.
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KEYWORD
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Turnip, Kimch’i, turnip soup
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