A turnip is a white-skinned root vegetable that has become globally popular both for human consumption and livestock feed. Turnips are commonly grown in temperate areas across the globe, and is cultivated for the nutrition value and flavor.  Turnip greens are also consumed in some parts of the world as a cruciferous vegetable, and there is a slightly different nutrient profile between the leaves and the root. These leaves, however, are often bitter and must be boiled down to be palatable, much like mustard greens. The root part of the vegetable is commonly boiled or eaten raw, and has been known as an important part of the human diet for the better part of two thousand years. Countries from Brazil, England and Japan to Iran, the United States and Norway all have their own culinary takes on turnips, and have made them a mainstay in their cultural meals for centuries.
Turnips contain high levels of fiber, vitamin C and Calcium, packed with beneficial omega-3 fatty acids and vitamin K,and antioxidants.Turnips are  low in calories and typically inexpensive. lowering blood pressure. There are also several health benefits: Prevention of  atherosclerosis,  heart attacks and strokes. Dietary fiber, on the other hand, is excellent for scraping excess cholesterol from the heart and eliminating it from the body.
Combined with other root vegetables turnips add flavor and benefits to the body. organicfacts.com