Turnip Greens are Vegetable Superstars
These leafy, dark green leaves of the Turnip plant hold more beneficial components than the vegetable tuber itself. Because Turnips are members of the Brassica family along with Cabbage, Kale, and Brussel Sprouts, they have a similar amazing nutrient profile. Best during cold winter months, Turnip Greens are vegetable superstars and surprisingly easy to grow. They can be grown in temperate climates year round. Hot weather causes the tubers to get woody and the greens to develop a bitter taste. The tender, young leaves should be harvested early when the plant is only four to six inches tall. I’ve never known what to do with Turnip Greens. Let’s learn together today!
START SOMEWHERE enjoying the top greens of the Turnip plant and NOURISH LIFE in these four outstanding ways:
1. As mentioned above, they carry more vitamins and minerals than the vegetable tuber itself and are extremely low in calories.
2. A top vegetable source for Vitamin K, they help protect the brain and promote bone strength. Vitamin K deficiency is thought to have a role in the slowing the progression of Alzheimer’s disease.
3. They are an excellent source of Zeaxanthin, a dietary carotenoid compound for eye health that is selectively absorbed by the retinal macula lutea. It is thought to provide antioxidant and light-filtering protection to maintain retinal health and prevent retinal detachment. Zeaxanthin offers protection against Age-Related Macular Degeneration Disease (ARMD) in people over age 50. This Harvard studyprovides proof of the benefits.
4. One of the highest Vitamin A sources in the plant kingdom, these tender leaves help maintain healthy skin and vision, and offer protection against some cancers.
5. They are loaded with Vitamin C, a potent water-soluble antioxidant that scavenges free radicals and helps maintain robust immunity.
6. Their mineral spectrum is impressive and includes magnesium, copper, calcium, potassium, iron, manganese, and phosphorus. It is interesting to note that manganese is a cofactor for the formation of Superoxide Dismutase, an important antioxidant and anti-aging enzyme.
Young tender greens can be eaten raw or chopped up into salads with other greens and vegetables. Here’s a cooked option for “Spicy Skillet Turnip Greens” that I’m cooking tonight! Hopefully this blog post has inspired you too! Turnip greens are vegetable superstars and definitely give our bodies the nutrients they were designed to need for vitality. Give your body more of what it craves. You can do it. I will help you!