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).
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Daily consumption of fruits and vegetables is significantly lower than what is recommended on average.
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Phytonutrients like catachins, chlorophyll, glucosinolates, lutein, and zeaxanthin are found in foods like Brussels sprouts, chard, kale, and spinach.
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