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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).
Other materials in the Color of Food series include:
- Adopting Nutritional Practices
- Color of Food Overview
- Fruits and Vegetables
- Featured Crops: Nutrient and Phytonutrient Profiles: