Turnip greens

Brassica rapa var. cymosa

Description

Turnip greens belong to the Brassicaceae family. Known for their detoxing and remineralising properties, turnip greens are cooked in many ways and are an excellent side dish and a perfect condiment for making quiches and savoury pies. The most characteristic recipe though is definitely orecchiette pasta with turnip greens, a typical Apulian dish.

Gallery

Months of harvesting

1/4

2/4

3/4

4/4

September

October

November

December

January

February

March

April

May

June

July

August

Nutritional Values

Per 100g

Kcal

22

Water

91,4 g

Carbohydrates

2 g

Of which sugars

Protein

2,9 g

Fat

0,3 g

Of which saturated fats

Fibre

2,9 g

Iron

1,5 mg

Calcium

97 mg

Phosphorus

69 mg

Vitamins

A, B1, B2, B3, C

* Nutritional Reference Values

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