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Turnip greens come from the leaves of root vegetable Brassica rapa subsp. rapa and are a particularly rich source of vitamins K, A, and C 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. Eating turnip greens and other vegetables improves your food quality score (FQS).

Learn more about turnip greens.

Other materials in the Color of Food series include:

• Color of Food Overview
• Fruits and Vegetables
• Featured Crops: Nutrient and Phytonutrient Profiles:
  • Beetroot
  • Buckwheat
  • Peavine
  • Spanish Black Radish
  • Swiss Chard
  • Kale
  • Brussels Sprouts
  • Alfalfa
  • Barley
  • Kidney Beans
  • Oats

Read more about turnip greens, the healthiest vegetable people aren’t eating

Learn more about the importance of a whole food philosophy.