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Showing Food Prairie turnip

General Information
NamePrairie turnip
Scientific NamePediomelum esculentum
DescriptionPrairie turnip, Pediomelum esculentum, is a root vegetable native to the Great Plains in North America. It is mostly eaten in the United States and Canada. The culinary uses of prairie turnip include eating it uncooked, boiled, roasted, or dried and crushed into a flour to make soup or pudding. The root has a hard, dark skin that is peeled before eating, revealing a starchy interior with a taste that is described as a delicacy, tolerably good eating, or tasteless and insipid. Prairie turnip is rich in protein, carbohydrates, vitamins, and minerals, making it a nutritious food. The most notable chemical in prairie turnip is starch. It has been used in traditional medicine by Native American tribes to treat various ailments. A peculiar mode of preparation involves drying the root and grinding it into a flour, which can be used to make a sweet, starchy pudding.
Primary IDFOOD00439
Picture448
Classification
GroupVegetables
Sub-GroupRoot vegetables
Taxonomy
SuperkingdomEukaryota
KingdomViridiplantae
PhylumStreptophyta
ClassMagnoliopsida
OrderFabales
FamilyFabaceae
GenusPediomelum
Speciesesculentum
VarietyNot Available
ITIS ID504177
Wikipedia IDPsoralea esculenta
Composition
Compounds
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Macronutrients
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Micronutrients
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References
Content Reference— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).
— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.