Turnip Glycemic Index

Turnip's GI ranges from roughly 30 (raw) to 62 (boiled), making it low-to-medium depending on preparation. The cooked form, which is most commonly eaten, sits at around 62 — just above the low-GI threshold of 55. The glycemic load per cup of boiled turnip is about 6, which is firmly in the low GL range. Turnip is a lower-carb, lower-GI alternative to potato.

Turnip is a reasonable choice for people managing blood sugar. Its glycemic load per serving is low, and it provides significantly fewer carbs than potato. Preparing it in chunks rather than mashing keeps the GI lower. It is not as freely eaten as non-starchy vegetables but is well-suited for controlled portions. People with diabetes should confirm dietary guidance with their care team — this is general nutrition information.

Turnip has fewer carbs and a lower glycemic load than most potato preparations. A cup of boiled turnip has about 5.7 g of net carbs versus roughly 26 g for the same amount of boiled potato. Turnip's GI of about 62 is also lower than boiled potato, which typically ranges from 60–90. This makes turnip a genuinely useful lower-carb potato substitute for blood sugar management.

Turnip greens are a separate part of the plant and are non-starchy leafy greens with essentially zero glycemic impact. They are rich in vitamins K, A, and C and can be eaten freely from a blood sugar standpoint. If you are using the whole plant — rooting vegetable plus greens — the root is the part that requires portion awareness.

Turnip is moderately low in carbs — about 5.7 g net carbs per cup of boiled turnip — and fits well into most low-carb diets. On standard low-carb plans, a cup fits comfortably. On strict keto (under 20–30 g net carbs daily), a cup of turnip uses around 20–30% of the daily carb budget, so portion tracking is helpful. It is notably more keto-friendly than potato.