The difference between turnips and radishes

Turnips and radishes are healthy vegetables high in vitamins and minerals. Not everyone knows what the difference between them is: the root vegetables are similar to each other, and it’s easy to confuse them by color. Let's understand the differences between these cultures.

Turnips and radishes are relatives, but not the same thing

These plants are close relatives. They belong to the same family (Cruciferous or Brassicas), but to different genera.

Radish forms a separate genus with the same name, turnip - a species of the genus Cabbage.

Turnip

When we hear the word "turnip", we imagine a yellow, flattened root vegetable with green leaves on the top and a long tail below. However, breeders are constantly developing new varieties that differ in shape and color. This diversity leads to turnips being confused with other related root vegetables.

Interesting! The French prefer to use white turnips in cooking, which have a mauve-colored top, and the fashionable baby-turnip, a smaller version of the white turnip.

There is a forage variety called turnip. This root vegetable has been unfairly neglected lately, although it makes a variety of delicious dishes.

There is no difference between turnip and turnip: these are names of the same vegetable.

Radish

Radish varieties are very diverse, which affects the appearance of the root crops. The vegetable can be summer or winter. The first varieties are consumed immediately, the second are stored until spring without losing their properties.

A subspecies of radish is daikon.It does not contain mustard oils, so the taste is milder without bitterness. Root vegetables are completely white or have a white color on the outside and pink on the inside. The shape is oblong or round.

Summer varieties of radish include plants with green and pink-red root colors. Green ones have a round or oblong shape, red ones have an elongated shape, reminiscent of large radishes or carrots.

The more common black radish is winter. It is the most useful due to its nutritional and medicinal qualities. It has a round shape and white flesh.

Radish

Radish - a variety of radish. The variety of crop varieties is great:

• there are super early and late ones;
• size varies from miniature to giant;
• the color can be white, pink, red, yellow, bicolor and even purple;
• the shape varies from round to spindle-shaped.

What is the difference

Despite the family ties, there are a number of differences between turnips, radishes and radishes. According to the shape of the root:

• radish can be round (black, green, some daikons), oblong (daikons, green), pointed, spindle-shaped or rod-shaped (daikons, red);
• turnips are round or flattened, the latter has a depressed top;
• radishes of any shape.

Skin and pulp color:

• radish is white, green, red, black on the outside, the flesh is white, in some varieties it is green, in some daikons it is pink;
• turnips have a pale yellow, yellow or white skin, the color of the flesh is the same;
• radishes come in different colors on the outside, white inside, sometimes with pink streaks.

Size and weight:

1. Some varieties of turnips grow up to 2 kg (excluding records of 10–15 kg), radish weight rarely exceeds 200–300 g (except for daikon).
2. Radish is the smallest of its relatives. Its size rarely exceeds 5 cm in diameter, but sometimes reaches 15 cm in length.The average weight of a vegetable is 10–30 g; there are specimens weighing 100–150 g.

Of these plants, radishes are distinguished by early ripening, produce a harvest in early spring, and are suitable for growing in greenhouses.

Which is healthier?

All vegetables are suitable for replenishing certain substances. Both turnips and radishes are low in calories: the first contains 32 kcal per 100 g, the second - 36 kcal. The calorie content of radishes is even lower - 20 kcal per 100 g. Vegetables are rich in fiber and contain light carbohydrates.

Reference! These root vegetables contain a lot of vitamin C (the most in black radish - 32% of the daily value in 100 g of product), which is partially lost during heat treatment.

Phytosterols in root vegetables cleanse blood vessels of cholesterol deposits. Glucoraphanin in turnips has antibacterial and anticancer properties.

Turnip

The vegetable contains:

• vitamins B1, B2, B4, B5, B6, B9, C, E, PP, beta-carotene;
• macroelements: potassium, calcium, silicon, sodium, magnesium, sulfur, phosphorus, chlorine;
• trace elements: boron, vanadium, iron, cobalt, manganese, copper, molybdenum, rubidium, selenium, chromium, zinc.

Per 100 g of root crop there is 303% of the daily requirement of silicon, 100% vanadium and 70% boron.

Turnip regulates the activity of the gastrointestinal tract, improves the formation of bile, provides nutrition to the muscles (including the heart), and improves the condition of the bones. The vegetable stabilizes sleep and strengthens the nervous system, is good for vision, and has antibacterial and antiseptic properties.

Radish

Composition of seed or black radish:

• vitamins B1, B2, B5, B6, B9, C, E, PP, K, beta-carotene, lutein and zeaxanthin;
• macroelements: potassium, calcium, silicon, magnesium, sulfur, phosphorus, chlorine;
• trace elements: boron, vanadium, iron, cobalt, lithium, manganese, copper, molybdenum, rubidium, chromium, zinc.

100 g of radish contains up to 130% silicon and rubidium, 118% vanadium, 40% boron, up to 20–30% calcium, sulfur and potassium.

Mustard oils, phytoncides and rafanin are responsible for the antiseptic and bactericidal properties of the root vegetable. Bitter glycosides and essential oils stimulate the secretion of the stomach and gall bladder, lysozyme has an antibacterial effect.

Radish helps with sluggish digestion, but is not recommended for gastritis with high acidity and ulcers. It has an antispasmodic effect on the gallbladder, increases appetite, destroys bad intestinal microflora, stimulates peristalsis, and has a mild laxative and diuretic effect.

Reference! The active ingredients of radish juice, when applied externally, are effective against rheumatism, radiculitis, and joint pain.

Radish is known for its tonic, vitaminizing and immune system-strengthening effects. It has a positive effect on the elasticity of blood vessels and removes atherosclerotic deposits.

Radish juice is a powerful expectorant and disinfectant used for any pathology of the respiratory tract, accompanied by cough and runny nose.

Radish

The chemical composition of radish is close to radish. Contains less potassium, calcium, sulfur, chlorine and more boron, vanadium, iodine and chromium.

The vegetable improves digestion, increases appetite, speeds up metabolism, promotes the outflow of bile, and strengthens the immune system. Has antiseptic, antioxidant properties.

This is interesting:

Fresh radishes all winter: how to preserve them at home

What is special about white radishes: description and characteristics of varieties

What family does radish belong to, its characteristics and description

Conclusion

Radish, radish and turnip differ in botanical classification, taste, method of use and medicinal effects. The first two are more often recommended as a vitamin supplement to the basic diet or a powerful medicine. They are excluded from the diet in case of increased stomach acidity, ulcers and after a heart attack. Turnip ensures healthy metabolism, but is contraindicated for gastritis, ulcers, and pancreatitis.