Turnip Greens: Nutrient-Dense Leafy Greens with a Peppery Bite
Turnip greens are rich in vitamins A, C, K, calcium, and fiber—great for sautéing, steaming, or adding to soups and stews.
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What Are Turnip Greens?
Turnip greens are the **leafy tops** of the turnip root (*Brassica rapa*). They have a slightly peppery, earthy flavor, similar to mustard greens, and can be eaten cooked or raw when young.
Nutritional Profile (per 100 g, cooked)
- **Calories:** ~20–30 kcal
- **Vitamins:** A (beta-carotene), C, K (very high)
- **Minerals:** calcium, potassium, manganese
- **Fiber:** good source of dietary fiber
- Contains **glucosinolates** (sulfur compounds with potential health effects)
Health Benefits
- **Bone health:** rich in calcium and vitamin K
- **Immunity & skin:** vitamin C and A support immune function and skin health
- **Detox & antioxidant support:** glucosinolates and polyphenols
- **Digestive health:** fiber aids regularity
Considerations
- **Bitterness:** blanching or braising reduces bitterness
- **Oxalates:** may interfere with calcium absorption in large amounts
- **Goitrogens:** like other cruciferous veggies, may affect thyroid function if eaten excessively raw
How to Cook & Use
- **Blanch** to mellow bitterness, then sauté with **garlic, olive oil, chili flakes**
- Add to **soups, stews, braises** near the end of cooking
- Combine with **bacon/pancetta** for Southern-style greens
- Use young leaves raw in **salads** or as a pesto base
Summary
Turnip greens are highly nutritious, fiber-rich leafy greens—slightly bitter but versatile in cooking, from sautés to soups.
- 1. Turnip Greens
turnip greens – mladi zeleni listovi repe, blago gorkasti, bogati vitaminima A, C i K te kalcijem i vlaknima
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