Nutritional value per 3.5 oz (cooked, boiled, drained, without salt)

Energy 20 kcal
Carbohydrates 4.4 g
Dietary fiber 3.5 g
Fat 0.2 g
Protein 1.1 g
Vitamin A equiv. 42% (daily value)
Folate (Vit. B9) 30%
Vitamin C 27 mg (45%)
Vitamin K 350%
Calcium 137 mg (14%)

The green leaves of the turnip top are an excellent source of many vitamins including vitamin K, vitamin A (in the form of beta-carotene), vitamin C, vitamin E, vitamin B6, folate, manganese, fiber, calcium, and copper. In addition, turnip greens are a very good source of potassium, magnesium, iron, and vitamin B2. They are also a good source of phosphorus, vitamin B1, vitamin B3, vitamin B5, omega-3 fatty acids, and protein. Turnip greens are high in lutein (8.5 mg / 100g).

A new study published in the British Medical Journal shows an extra serving of green leafy vegetables (such as turnip greens) in our daily diet could decrease the risk of diabetes by 14 percent.

A member of the cruciferous vegetable family, turnip greens contain large amounts of beta carotene and vitamin C that are important antioxidants. They contain glucosinolates with well-documented cancer-preventive and anti-inflammatory properties and are a source of calcium that can be important to lactose intolerant individuals. Mustard greens also contain a significant amount of iron.

CAUTION: individuals with already existing and untreated kidney or gallbladder problems may want to avoid eating turnip greens because of their oxalate content. Laboratory studies have shown that oxalates may also interfere with absorption of calcium from the body.