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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Phytonutrients like catachins, phytosterols, and theobromine are found in foods like tea, nuts, lentils, beans, and mushrooms.
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Dark leafy greens with vibrantly colored stems and veins are trademark features of Swiss chard (Beta vulgaris subsp. cicla). This...
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