Turnip greens
Turnip Greens
Turnip greens (pronunciation: /ˈtɜːrnɪp griːnz/) are the leaves of the turnip plant (Brassica rapa subsp. rapa), which is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot.
Etymology
The term "turnip" is a compound of "turn" as in turned/rounded on a lathe and "neep", derived from Latin napus, the word for the plant. "Greens" refers to the green leaves of the plant.
Description
Turnip greens are a part of the cruciferous family, which also includes vegetables like kale, cabbage, and broccoli. They are high in nutrients and low in calories, making them a healthy addition to any diet. The leaves are usually light green in color and have a slightly bitter taste.
Nutritional Value
Turnip greens are rich in vitamin A, vitamin C, vitamin K, and calcium. They also contain a good amount of dietary fiber and are a source of antioxidants.
Culinary Uses
Turnip greens can be eaten raw in salads or cooked. They are a common ingredient in Southern U.S. cuisine and are often cooked with ham hocks or pork for flavor.
Related Terms
- Turnip: The root vegetable from which turnip greens are harvested.
- Cruciferous vegetables: A family of vegetables that includes turnip greens, broccoli, cabbage, and others.
- Antioxidants: Substances that can prevent or slow damage to cells caused by free radicals, unstable molecules that the body produces as a reaction to environmental and other pressures.
External links
- Medical encyclopedia article on Turnip greens
- Wikipedia's article - Turnip greens
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