Turnip in the context of "Candied fruit"

The carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in colour, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia. The plant probably originated in Iran and was originally cultivated for its leaves and seeds.

The carrot is a biennial plant in the umbellifer family, Apiaceae. World production of carrots (combined with turnips) for 2022 was 42 million tonnes, led by China producing 44% of the total.

The Turnip Winter (German: Steckrübenwinter, pronounced [ˈʃtɛkʁyːbn̩ˌvɪntɐ]) of 1916 to 1917 was a period of profound civilian hardship in Germany during World War I, named for the resulting use of turnips as a famine food.

The Turnip Winter occurred during the winter of 1916–1917. Continually poor weather conditions led to a diminished harvest, most notably in cereal production. An ongoing blockade by the Allies of World War I had also reduced Germany's food imports. The food shortages were also attributed to a seizure of horses for the Imperial German Army, the conscription of a large part of the agricultural workforce, and a shortage of farming fertilizers caused by the diversion of nitrogen to the production of explosives. In response to the food shortage, the German government introduced food rationing through the then-new War Food Office. In the summer of 1917, the food allocated offered only 1,560 calories (6,500 kJ) daily diet and dropped to 1,000 calories per day in winter. The Imperial Health Office (renamed "Reich Health Office" in 1918) required 3,000 calories (12,600 kJ) for a healthy adult male, three times what was available in winter. German soldiers relied for their survival on the availability of turnips. Driven by starvation, children started breaking into barns and looting orchards in search of food. Such disregard for authority effectively doubled the youth crime rate in Germany. Historian G.J. Meyer noted that, according to a report from a prominent Berlin physician, "eighty thousand children had died of starvation in 1916". Worker strikes were also common during this time as food shortages often directly led to labor unrest.

A healthy diet is a diet that maintains or improves overall health. A healthful diet provides the body with essential nutrition: water, macronutrients such as protein, micronutrients such as vitamins, and adequate fibre and food energy.

A healthy diet may contain fruits, vegetables, and whole grains, and may include little to no ultra-processed foods or sweetened beverages. The requirements for a healthy diet can be met from a variety of plant-based and animal-based foods, although additional sources of vitamin B₁₂ are needed for those following a vegan diet. Various nutrition guides are published by medical and governmental institutions to educate individuals on what they should be eating to be healthy. Not only advertising may drive preferences towards unhealthy foods. To reverse this trend, consumers should be informed, motivated and empowered to choose healthy diets. Nutrition facts labels are also mandatory in some countries to allow consumers to choose between foods based on the components relevant to health.

Scotch broth is a soup originating in Scotland. The principal ingredients (fresh or preserved as available) are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables (such as carrots, swedes, or sometimes turnips), and dried pulses (most often split peas and red lentils). Cabbage and leeks are often added shortly before serving to preserve their texture, colour and flavours. The proportions and ingredients vary according to the recipe or availability. Scotch broth has been sold ready-prepared in tins for many years.

Brassica (/ˈbræsɪkə/) is a genus of plants in the cabbage and mustard family (Brassicaceae). The members of the genus are informally known as cruciferous vegetables, cabbages, mustard plants, or simply brassicas. Crops from this genus are sometimes called cole crops—derived from the Latin caulis, denoting the stem or stalk of a plant.

The genus Brassica is known for its important agricultural and horticultural crops and also includes a number of weeds, both of wild taxa and escapees from cultivation. Brassica species and varieties commonly used for food include bok choy, broccoli, Brussels sprouts, cauliflower, cabbage, collard greens, choy sum, kale, kohlrabi, napa cabbage, rutabaga, turnip and some seeds used in the production of canola oil and the condiment mustard. Over 30 wild species and hybrids are in cultivation, plus numerous cultivars and hybrids of cultivated origin. Most are seasonal plants (annuals or biennials), but some are small shrubs. Brassica plants have been the subject of much scientific interest for their agricultural importance. Six particular species (B. carinata, B. juncea, B. oleracea, B. napus, B. nigra, and B. rapa) evolved by the combining of chromosomes from three earlier species, as described by the triangle of U theory.

Celeriac (Apium graveolens Rapaceum Group, synonyms Apium graveolens Celeriac Group and Apium graveolens var. rapaceum), also called celery root, knob celery, and turnip-rooted celery (although it is not a close relative of the turnip), is a group of cultivars of Apium graveolens cultivated for their edible bulb-like hypocotyl, and shoots.

Celeriac is widely cultivated in the Mediterranean Basin and in Northern Europe. It is also but less commonly cultivated in North Africa, Siberia, Southwest Asia, and North America.