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The turnip spread to China, and reached Japan by 700 CE. [5] Turnips were an important crop in the cuisine of Antebellum America. They were grown for their greens as well as the roots, and could yield edible greens within a few weeks of planting, making them a staple of new plantations still in the process of becoming productive. They could be ...
Other names include Swedish turnip, ... (and, in some recipes, similarly mashed vegetables or fruits) ... Nutritional value per 100 g (3.5 oz) Energy:
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The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
This popular fruit is full of fiber and vitamin C, and falls at around 39 on the GI scale. ... “Leafy greens are nutritional powerhouses that contain vitamins, minerals and fiber,” says Castro ...
Or, treat them like collard greens and sauté with bacon for Southern-style turnip greens. Related: 17 Low-Carb 'French Fries' That Don't Include Potatoes. Best Turnip Recipes.
Kohlrabi leaves are edible and can be used similarly to collard greens and kale, but take longer to cook. Kohlrabi is an important part of Kashmiri cuisine, where it is called Mŏnji. It is one of the most commonly cooked vegetables, along with collard greens (haakh). It is prepared with its leaves and served with a light soup and eaten with rice.
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