Turnip greens come from the leaves of root vegetable Brassica rapa subsp. rapa and are a particularly rich source of vitamins K, E, A and B6 as well as naturally occurring folate and phytoactive compound lutein. The dry leaves from turnips are also a rich source of glucosinolates and the activating enzyme myrosinase highlighting their place in the whole food matrix.

Key Nutrients

Percentages shown as %DV per serving of 5.68g turnip greens.

Key Phytonutrients

Glucosinolates

Sulfur-containing secondary metabolites found in cruciferous vegetables, associated with antioxidant activity such as cardio-protection and detoxification support.

Flavonols

Promote antioxidant activity and vascular health

• Kaempferol (31.7 mcg/g)*
• Quercetin (4.9 mcg/g)*

Myrosinase

Enzyme found in plant tissue that initiates conversion of glucosinolates to bioactive isothiocyanates

Potential antioxidant compound with anti-cancer potential

Chloryphyll

Green pigment in plants with potential anti-inflammatory, antioxidant, and anti-bacterial activity 

Carotenoids

Antioxidants with anti-cancer potential; may lower risk of macular degeneration

• Beta-carotene(220.8 mcg/g)**
• Lutein (363mcg/g)**
• Zeaxanthin (30mcg/g)**

Total Phenolic Content

The phenolic compounds in turnip greens, including ellagic acid, support the B vitamin content in the vegetable to provide strong anti-inflammatory, cardiovascular, and nervous system benefits. Learn why turnip greens are the healthiest vegetable people aren’t eating.

• Total Phenolics 16.9 mg/g**

*Data is mean values from Phenol-Explorer Database₁

**Data on file with WholisticMatters. Values subject to change based on strain and experimental methods