Turnip greens: properties, benefits and contraindications

Turnip greens are a vegetable that belongs to the genus Brassica (like cabbage, black mustard and turnip). The full scientific name is Brassica rapa sylvestris esculenta. This vegetable is widespread in Central – South Italy. 95% of the cultivation is between Lazio, Campania, Molise and Puglia. It is a typically Italian product, but thanks to emigration it has also spread to Canada, America and Australia. It has many beneficial characteristics for health, and is present in many regional cuisines. Just think of orecchiette with turnip greens, one of the most popular dishes in Puglia.

Turnip greens have many properties. From the organoleptic point of view, these are its most important data:

Energy value: 22 kcal

Water: 92 g

Protein: 2.9 g

Fats: 0,3 g

Carbohydrates/Sugars: 2 g

Fiber: 2,9 g

Vitamins: C (72.6 mg), B5 (0.69 mg), B2 (0.1 mg), B1 (0.06 mg)

Mineral salts: calcium (32 mg), magnesium (19 mg), phosphorus (57 mg), potassium (278 mg), sodium (259 mg).

The vitamin C contained in turnip greens provides more than 121% of the daily intake recommended by doctors. It is therefore evident that the consumption of this vegetable is particularly good for the body. 100 grams of product then contain 20.5% of the RDI of folate, 11% of vitamin B5 and 10% of vitamin B6. These, in various measures, are useful to the body.

Benefits

A good supply of vitamin C is essential to combat seasonal diseases and, more generally, the inflammatory processes of the body. It also helps cells to work better and increases the health of the organism at 360 degrees. Folate, on the other hand, is very useful during pregnancy, because it helps the regular growth of the fetus. Iron is also very good, because it makes you more energetic, prevents fatigue and increases the availability of energy in people who exercise. Turnip greens also have a cleansing effect: fewer free radicals and regular urination help you feel good and even lose weight. In the same way, they are useful to the heart and veins, because they improve circulation and make the cardiovascular system work better. 

Contraindications

The consumption of turnip greens is not recommended if you suffer from gout or kidney stones. This is because of purines, molecules that increase the transformation of uric acids.

Turnip greens: season

The season of turnip greens is winter. The plant does not need high temperatures, and therefore is produced in the cold months without difficulty. In Southern Italy, production starts in November and usually ends in April. In the North, where it is still very small, turnip greens are harvested between October and November and again between April and May.

Variety

There are several varieties of turnip greens. 

Among these I can mention:

Sixty: with a wider head and light green color.

Ninety: the inflorescences are smaller and more diffused, the stems less accentuated in width and height.