– by Maureen Lauder
This just in: Turnip greens might be the king of greens. It would take a lot to end my love affair with kale, but I just got a load of the nutritional info on turnip greens and hoo boy!
Here’s why they look so good:
- Turnip greens contain so much vitamin K (more than 600% (!!!) the recommended daily value) that “super-charged” is the only word I can think to describe it.
- Turnip greens are also a tremendous source of vitamins A, B6, C, and E, folate, manganese, calcium, and copper. Not to mention tryptophan, potassium, magnesium, iron, phosphorus, and vitamins B1, B2, B3, and B5.
Turnip greens fight the good fight against rheumatoid arthritis. Vitamin A helps support the health of the synovial membrane that lines the joints, while vitamins C and E helps fight free radical damage that may deteriorate joints. And copper supports the production of connective tissue that is often damaged by arthritis.
- Prevent colon cancer with turnip greens. Turnip greens contain significant quantities of antioxidants, as well as calcium and fiber. All of which are associated with a lower risk of colon cancer.
- Vitamin E, vitamin C, and beta-carotene (which is converted to vitamin A in the body) are an amazing antioxidant combination that’s super healthy for all your body parts. Among other things, these antioxidants can reduce platelet clumping and LDL oxidation-which means less chance of developing atherosclerosis. Plus B6 and folate help reduce homocysteine, a molecule that can damage the walls of the blood vessel.
- The vitamin E in turnip greens (and there’s a good bunch of it) is associated with a decreased loss of mental function. Age-related cognitive decline slowed by as much as 40% in people who ate 3 servings a day of leafy greens.
So when you crack out that blender for your morning smoothie, drop in a bunch of turnip greens. They’re usually sold with roots attached – just look for crisp, undamaged leaves with a dark green color.
Add to your smoothie and enjoy!
Or you can marinate the greens in lemon juice, olive oil, and add herbs and spices, garlic, salt, red or black pepper. This makes a great spicy dish…yum!
(Okay…I admit…it might not trump kale, but it’s a serious contender!)