One of turnip greens’ key antioxidant groups, called sulforaphanes, protect brain health and cognitive function because they have cyto-protective effects against oxidative stress.In animal studies, when rats were given the kind of sulforaphane found in cruciferous vegetables in extract form and then exposed to high levels of oxidative stress within the cortex and hippocampus regions of the brain, they experienced significant neuro-protective effects compared to other rats that were not given sulforaphane. (Some of the areas where turnip greens nutrition really stand out: cancer prevention, bone health and anti-inflammatory abilities. Read here for tips on how and when to pick turnip greens. Any medical information published on this website is not intended as a substitute for informed medical advice and you should not take any action before consulting with a healthcare professional. In most cases, harvesters of the turnip plant grow the crop for its white, bulbous root, which is a popular vegetable around the world for both human and livestock consumption.When buying turnip greens, look for leaves that are deeply colored and free from wilting.
Turnip greens and other cruciferous vegetables are rich in antioxidants, vitamins, folate, fiber and various phytochemicals that positively affect heart health through multiple biological pathways.For example, oxidative damage to LDL (low-density lipoprotein, or “bad”) cholesterol is believed to be one significant factor in the development of heart disease, but a major benefit of turnip greens nutrition is that it helps to lower LDL cholesterol.Leafy green vegetables are also effective at lowering levels of Folate and fiber are two other nutrients found in turnip greens that make them excellent for protecting cardiovascular health. Turnip greens will keep fresh in the refrigerator.Combined with black-eyed peas and brown rice, they make a healthy version of a southern favorite.Avoiding frying in bacon fat or lard or overcooking as this will can trigger a potent and bitter sulfur taste.People who are taking blood-thinners, such as Coumadin, or warfarin should avoid suddenly eating greater or smaller quantities of foods containing vitamin K because it plays a role in blood clotting and it may affect the drug’s action.Nitrate-containing vegetable juice that is improperly stored may accumulate bacteria that convert nitrate to nitrite, a potentially harmful substance. They are high in nutrients and low in calories.Both the root and the leaves of the turnip are edible, but turnip greens refer specifically to the stem and leafy green part of the plant.Turnip greens are among the top foods in terms of the Aggregate Nutrient Density Index (ANDI) score. These come in yellow, orange and red-fleshed varieties and have a milder flavor, as opposed to the stronger-tasting larger turnips. With strict editorial sourcing guidelines, we only link to academic research institutions, reputable media sites and, when research is available, medically peer-reviewed studies. Smaller leaves will be tenderer with a milder flavor. Turnip green are part of the same family of vegetables as kale and broccoli. A benefit of turnip greens nutrition is a high source of glucosinolates, which a number of epidemiological studies have identified have an inverse relationship with cancer development, especially colon and rectal cancers. Studies have shown that people with Turnip greens also contain an antioxidant known as alpha-lipoic acid. It is better to eat a diet with a variety than to concentrate on individual foods as the key to good health.© 2004-2020 Healthline Media UK Ltd, Brighton, UK, a Red Ventures Company. The turnip greens are ready when they're tender and have wilted down. To quickly cook your greens and release some of the nutrients, bring a pot of water to a boil and add the cleaned greens for only 2-3 minutes, then drain and discard the water.Like other leafy greens, turnip greens nutrition contains a low level of oxalates, naturally occurring substances that are found in a variety of whole foods that can sometimes crystallize and cause health problems for certain people.Oxalates don’t pose a risk for most people, but can become problematic for anyone with existing kidney or gallbladder problems, such as kidney stones or gout, so you might want to speak to your doctor about specific restrictions if you have one of these known conditions.Dr.