Turnip Greens Nutrition Facts
Turnip greens are the nutritious leafy tops of turnip plants, often more valuable than the roots themselves. A Southern staple, they have a slightly bitter, peppery taste and become tender and flavorful when slowly braised.
Nutrition Facts
Per 100g serving
Health Benefits
- ✓Excellent calcium source (15% DV) - better absorbed than dairy
- ✓Exceptional vitamin A (232% DV)
- ✓High vitamin K for bone health
- ✓Rich in glucosinolates for cancer prevention
- ✓Good vitamin E antioxidant protection
Best For
Storage
Store turnip greens unwashed in a plastic bag in the refrigerator crisper for 3-4 days. They're more perishable than collards. Separate from turnip roots for longer storage. Freeze blanched for 10-12 months.
Serving Sizes
Frequently Asked Questions
Are turnip greens more nutritious than the turnip root?
Yes! Turnip greens contain significantly more vitamins A, C, K, and calcium than the root. The greens have 232% DV vitamin A vs virtually none in the root. Both are nutritious, but the greens are nutritional powerhouses often discarded unnecessarily.
How do turnip greens compare to collard greens?
Turnip greens are more tender, cook faster, and have a sharper, more peppery flavor. Collards are heartier, take longer to cook, and have a milder, slightly sweeter taste. Nutritionally similar, turnip greens have more vitamin A while collards have more fiber. They're often cooked together.
Is the calcium in turnip greens well absorbed?
Yes! Unlike spinach (high in oxalates that block calcium absorption), turnip greens have low oxalate levels. Studies show about 52% of calcium from turnip greens is absorbed vs 32% from milk. This makes turnip greens an excellent calcium source for vegans.
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