Turnip greens, cooked, boiled, drained, with salt
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 27.4 MG | 30% | |
| Thiamin | 0.0 MG | 4% | |
| Riboflavin | 0.1 MG | 6% | |
| Niacin | 0.4 MG | 3% | |
| Pantothenic acid | 0.3 MG | 5% | |
| Vitamin B-6 | 0.2 MG | 11% | |
| Folate, total | 118 UG | 30% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 381 UG | 42% | |
| Vitamin E (alpha-tocopherol) | 1.9 MG | 13% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 367.6 UG | 306% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 137 MG | 11% | |
| Iron, Fe | 0.8 MG | 4% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 29 MG | 2% | |
| Potassium, K | 203 MG | 4% | |
| Sodium, Na | 265 MG | 12% | |
| Zinc, Zn | 0.1 MG | 1% | |
| Copper, Cu | 0.3 MG | 28% | |
| Manganese, Mn | 0.3 MG | 15% | |
| Selenium, Se | 0.9 UG | 2% |
Nutrition Highlights
- Very low in calories (20 kcal per 100g), suitable for weight management.
- Very low in fat (0.2g per 100g).
- Good source of dietary fiber (3.5g per 100g).
- Good source of Copper, Cu (28% DV).
- Good source of Vitamin C, total ascorbic acid (30% DV).
- Good source of Folate, total (30% DV).
About Turnip greens, cooked, boiled, drained, with salt
These leafy greens are the edible tops of the turnip plant, often overlooked in favor of the root itself but packed with nutritional value. When cooked by boiling and lightly salted, they retain a tender texture and slightly peppery flavor. They are remarkably low in calories—just 20 per 100 grams—while offering a good balance of macronutrients and a notable amount of dietary fiber (3.5g), which supports healthy digestion and helps maintain steady blood sugar levels.
Rich in essential vitamins and minerals, these greens are especially high in vitamin K, vitamin A, vitamin C, folate, and calcium. Their nutrient density makes them an excellent choice for supporting bone health, immune function, and cellular repair. They're also a good source of antioxidants, which help combat oxidative stress in the body. Because they're naturally low in fat and carbohydrates, they fit well into a variety of dietary patterns, including low-calorie, low-carb, and plant-based diets.
In the kitchen, they're versatile and can be sautéed with garlic and olive oil, added to soups and stews, or mixed into grain bowls for a nutrient boost. They pair well with beans, grains, and proteins, making them a flavorful and healthy side dish or ingredient in main meals. Their slightly bitter edge mellows with cooking, making them more palatable for those new to leafy greens.
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