Turnip greens come from the leaves of root vegetable Brassica rapa subsp. rapa and are a particularly rich source of vitamins K, E, and B₆ as well as plant form folate and phytoactive compound lutein. The dry leaves from turnips are also a rich source of glucosinolates and the activating enzyme myrosinase.

Key Nutrients in Turnip Greens

Percentages shown as %DV per serving of 5.68g turnip greens.

Total Phenolic Concentration in Turnip Greens

Measured: Total Phenolics as Gallic Acid Equivalence (mg/g).

Phytoactives in Turnip Greens

Glucosinolates

Sulfur-containing secondary metabolites mostly found in cruciferous vegetables, when activated by myrosinase from the plant or after ingestion by gut bacteria, associated with positive effects stemming from antioxidant activity such as cardio-protection and detoxification support

• Other Glucosinolates (4.12 mg/g)** Neoglucobrassicin (1.74mg/g)**
• Glucoraphasatin (1.2 mg/g)** Glucobrassicanapin (1.06 mg/g)**

Flavonols

Promote antioxidant activity and vascular health

• Kaempferol (31.7 mcg/g)*
• Quercetin (4.9 mcg/g)*

Phenolic Acids

Phytoactive compounds that promote anti-oxidant activity and vascular health

• Caffeic Acid(29.5 mcg/g)*
• Gallic Acid (23.1 mcg/g)*
• Ferulic Acid (6.0 mcg/g)*
• Protocatechuic Acid (6.0 mcg/g)*

Myrosinase

Enzyme found in plant tissue that initiates conversion of glucosinolates to bioactive isothiocyanates

Ellagic Acid

Potential antioxidant compound with anti-cancer potential

Chloryphyll

Green pigment in plants with potential anti-inflammatory, antioxidant, and anti-bacterial activity 

Carotenoids

Antioxidants with anti-cancer potential and may lower risk of macular degeneration

• Beta-carotene(220.8 mcg/g)**

*Data is mean values from Phenol-Explorer Database₁

**Data on file with WholisticMatters. Values subject to change based on strain and experimental methods