Research Journal of Agricultural Sciences 2012, 3(1): 307-308 Turnip: A Nutrient Capsule for the People of Ladakh Tsewang Tamchos and Anwar Hussain S. K. University of Agricultural Sciences and Technology of Kashmir, Shalimar - 191 121, Srinagar, (J& K), India e-mail: tsewangtmchs5@gmail.com A B S T R A C T Turnip (Brassica rapa L.), an important vegetable crop mostly grown for its enlarged roots in large part of the country. It is highly nutritious particularly the leaves which is laden with important vitamins and minerals. However, the people of Ladakh knowingly or unknowingly about its nutritional facts, used to grow the crop separately both for its root and leaves from time immemorial. The leaves are eaten as green vegetables both fresh or in dried form, and are also an important ingredient of many traditional dishes; moreover the farmer earns a good return within short growing period. Key words: Turnip, Brassica rapa , Nutrient, Ladakh, People Turnip (Brassica rapa L.) belongs to brassicaceae family and is reported to have been used by man for four thousand years or more. It is mainly grown for its root but in many parts of the world its young green leaves which are very rich in vitamins and minerals are also used as leafy vegetable. According to U.S. Food and Drug Administration, turnip greens (leaf) are supercharged with so many different nutrients (Table 1), their consumption can help to prevent or heal a wide range of health conditions. Examples of conditions for which they may be of special importance are rheumatoid arthritis, colorectal cancer and atherosclerosis. Turnip in Ladakh, the cold desert of the country with different culture, heritage and food habit, is known as ‘Youngma’ (in Leh) and ‘Mulaq’ (in Kargil district). Its cultivation for both root and green top is very common on large scale since decade together. It is reported to be the only vegetable available with farmers in this region before the introduction of other vegetables and most of the people are with the opinion that it is booster of health. The cultivation of turnip is very common on large scale especially in extreme villages either due to their preference or due to lack of awareness about the cultivation of other vegetables. Table 1 Nutrient profile of turnip green (per 144 g) Nutrient Amount World’s Healthiest Foods Rating Nutrient Amount World’s Healthiest Foods Rating Vitamin K 529.34 mcg excellent Tryptophan 0.03 g very good Vitamin A 7917.12 IU excellent Potassium 292.32 mg very good Vitamin C 39.46 mg excellent Magnesium 31.68 mg very good Folate 170.50 mcg excellent Iron 1.15mg very good Manganese 0.49 mg excellent Vitamin B 2 0.10 mg very good Dietary fiber 5.04 g excellent Phosphorus 41.76 mg good Calcium 197.28 mg excellent Vitamin B 1 0.06mg good Copper 0.36 mg excellent Vitamin B 5 0.39 mg good Vitamin B 6 (pyridoxine) 0.26 mg excellent Omega 3 fatty acids 0.09 g good Vitamin E 2.48 mg excellent Vitamin B 3 0.59 mg good Protein 1.64g Good Source: USDA Nutrient Database, 2009 Unlike other parts of Jammu and Kashmir, the sowing of turnip for green leaf in this region is carried out in late March under double cropping condition and the crop get ready within 30-45 days i.e., in the first fortnight of May with an encouraging yield of 150-200 q/ha. At this time due lack of surface connectivity from rest of the world, poor farmers fetche very good return of their produce (Rs. 15-25/ kg ) which in turn touches the net returns to Rs 2.25-5.00 lakhs per hectare. The sowing of root crop in the region is done in the first week of August and harvested in the second fortnight of October. When the crop attains a growth of about 8 to 10 cm hoeing/thinning is done to maintain a 307 www.rjas.info