Turnip greens are part of the cruciferous vegetable family, as are kale and broccoli. They are high in nutrients and low in calories. Even though the starchy white root of the turnip plant tends to be more popular, the green leaves of turnips are nutritionally more beneficial.
Why consume Turnip Leaves?
Because the greatest proportion of vitamins and minerals in turnip plants are found within the greens – that accounts for 96 percent of the plant’s carotene (vitamin A) and about 84 percent of the B vitamins.
One cup of cooked turnip greens contains about:
- 529 milligrams vitamin K (662%)
- 549 milligrams vitamin A (220%)
Benefits of Turnip Leaves
- High Source of Antioxidants
- Helps Prevent Heart Disease: Folate and fiber make them excellent for protecting cardiovascular health
- Helps Maintain Strong Bones with Vitamin K
- Protects Eye Health: turnip greens contain carotenoid antioxidants − such as beta-carotene, lutein and zeaxanthin — which protect the eyes
- Turnip greens nutrition help to boost the body’s detox system
- Improve liver function
- boost immunity and fight disease by lowering free radical damage and reducing inflammation that is often at the root of many chronic diseases
Both turnip greens and the white roots from the turnip plant have a pungent flavor similar to raw cabbage or radishes. Their taste is also described as being similar to that of mustard greens, both having a signature sharp, spicy flavor.
Any bitter taste of turnip greens can be reduced by boiling them quickly and then pouring them into fresh, cold water to preserve their bright green color.