A common root vegetable in the United States, Turnips are packed with Vitamins A, C, K, and Calcium. The taproot is mostly white-skinned with purple to red shades on top and the interior flesh is consistently white. Leaves can be consumed and are usually referred to as 'greens'. They resemble the flavor of Mustard greens. The cultivation and consumption of Turnips dates back to the 15th century. Turnips are a hardy root vegetable. Though they are a biennial crop, they are usually grown as annual, as they taste better when harvested in the first year.