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Boiled green leaves of the turnip top ("turnip greens") provide 84 kilojoules (20 kilocalories) of food energy in a reference serving of 100 grams (3 + 1 ⁄ 2 oz), and are 93% water, 4% carbohydrates, and 1% protein, with negligible fat (table).
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An order of Beans n' Greens features pinto beans and turnip greens cooked with country ham for maximum flavor. The ham adds quite a bit of sodium, topping off around 990 milligrams, or 43% of the ...
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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
Pachyrhizus erosus, commonly known as jícama (/ ˈ h ɪ k ə m ə / or / dʒ ɪ ˈ k ɑː m ə /; [1] Spanish jícama ⓘ; from Nahuatl xīcamatl, [ʃiːˈkamatɬ]) or Mexican turnip, is a native Mesoamerican vine, although the name jícama most commonly refers to the plant's edible tuberous root.
Lycopene - found in high concentration in cooked red tomato products like canned tomatoes, tomato sauce, tomato juice and garden cocktails, guava and watermelons. Zeaxanthin - best sources are kale, collard greens, spinach, turnip greens, Swiss chard, mustard and beet greens, corn, and broccoli
Collard Greens. This Southern staple can be a bit tough and somewhat bitter, so it's best when cooked braised slowly to tenderize the leaves and mellow out the flavor. Once cooked, the dark leafy ...