Food Plants International

233
Names
English: Turnip Scientific name: Brassica rapa L.
Tok pisin: Synonyms:
Tok ples: Plant family: Brassicaceae
Description: An erect annual herb. It has a round
white fleshed taproot. It is often tinged purple. The
leaves are divided and have hairs. Where the leaves
join the root it is not raised into a "neck". The wild
form is a thin plant with leaves that clasp the stem. The
pods are 4-6.5 cm long and have seedless beaks 2-3.2
cm long.
Distribution: It will grow in both the lowlands and
highlands in the tropics but does best in the highlands
between 1700 and 2600 m altitude. It is frost resistant.
It grows in Nepal to 2500 m altitude. It suits hardiness
zones 9-11.
Cultivation: It is grown from imported seed. In the lowlands they are best grown in the shade.
Production: The roots are ready after 8-10 weeks.
Use: The swollen root is cooked and eaten.
The leaves can be eaten.
Food Value: Per 100 g edible portion
Edible Moisture Energy Protein Calcium Iron proVit A proVit C
part % KJ g mg mg µg mg
Root 90.0 113 0.9 0.3 Tr 21
Leaves 90.0 117 3.0 1.9 4560 139
Insects:
Crocidolomia binotalis Zeller Pyralidae (LEP) Cabbage cluster caterpillar
Lyriomyza brassicae (Riley) Agromyzidae (DIPT) Cabbage leaf miner
Plutella xylostella L. Plutellidae (LEP) Diamond back moth
Plutella sera Meyr. Plutellidae (LEP)
Diseases:
Leaf spot Fungus Alternaria brassicae (Berk.)Sacc.
and Alternaria brassicicola
Back rot Bacteria Xanthomonas campestris (Pamm.) Dows.
Pests:
Importance: Not very common or widely used.
Zinc
mg