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).
Brussels sprouts (Brassica oleracea var. gemmifera) are a cruciferous vegetable associated with production of detoxification enzymes, antioxidant...
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Phytonutrients like anthocyanidins, betanin, ellagic acid, and lycopene are found in foods like beets, tomatoes, watermelon, grapefruit, and cherries.
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Barley (Hordeum vulgare) is grown primarily for its cereal grain, but the grass portion of the plant provides a rich...
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Red table beets (Beta vulgaris var. rubra L.) is the deep red side dish known for its great taste and...
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The alfalfa plant (Medicago sativa Linn.) is grown for its unique blend of protein, B vitamins, and minerals. It is...
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