Japanese Turnips
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Even though turnips are one of the world's oldest cultivated vegetables, these ones are relatively new turnips that were developed in Japan in the '50s when the country was suffering from severe food shortages due to World War II. In fact, their surprisingly delicate, almost fruity flavor and crunchy texture accounts for their popularity. Besides, they’re delicious raw, but if you can resist the urge to simply pop them in your mouth, try shaving them into salads or slaws along with thinly sliced apples or pears. Nutrition-wise, Japanese turnips provide only one-third of the calories of an equal amount of potatoes making them ideal for dieters. They are also an excellent source of vitamin C, folic acid, and fiber, as well as thiamine, potassium, and vitamins B6 and E.
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