Turnips contain antioxidant carotenoids linked to low breast cancer risk.
A Chinese study of 3,000 women found that those who consumed the highest amount of carotenoid vegetables, such as turnips, had the lowest risk of breast cancer. Carotenoid compounds act as antioxidants supporting immune function, reducing inflammation, as well as fungal and bacterial growth.
Roasted turnips are easy to make. Slice turnips and toss with tamari, olive oil and herbs, such as basil, rosemary,
and sage and then roasted in the oven until soft and golden brown.
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