Raw turnip greens are a rich source of vitamin A and vitamin C. These also contain a good amount of calcium, iron and certain other essential minerals. Grams is a measure of weight. (Abst. However, fresher and sweeter roots flood the stores in abundance from October through March. Turnip greens are an excellent source of vitamins A and C and a good source of riboflavin, calcium and iron. Kale: There is 1.17 mg of iron per cup of cooked kale. Each " ~ " indicates a missing or incomplete value. The range for the other nutrients are as follows; 9 kcal for Calories, 2.21 g for Protein, 0.19 g for Fat, 0 g for Carbohydrate. Nonheme iron from collard greens and other plant foods, has poor bioavailability. The full nutrition content, RDA percentages and levels for Turnip greens, raw should be considered along with the iron content. Many cooks prefer to extend the cooking time by reducing the heat to medium or medium-low. The food with the highest iron content per typical serving is Turnip greens and turnips, frozen, unprepared which contains 4.63 mg in 1 package (10 oz) (or 284 g). Turnip greens contain .80 milligrams of iron per 100 grams. You should also take into account portion sizes when you are considering the iron nutritional content. In the category of vegetables, we included whole vegetable products in the Top 10 list. Turnip greens and turnips, frozen, cooked, boiled, drained, without salt : 1.75mg (13%RDA) 4. Furthermore, foods may be fortified with iron but are not included in this Top 10 list. google_ad_client = "pub-1393137165073501"; In the category of vegetables, we included whole vegetable products in the Top 10 list. Cook the turnip greens for 20 to 25 minutes, or until the greens are tender. To put 100 grams in perspective, consider alternative measures for this food: 1 cup equals 144 grams. In the market, choose freshly harvested heads either alone or bearing the vegetable-tuber. The specific requirements or preferences of your reviewing publisher, classroom teacher, institution or organization should be applied. Comparing spinach with Turnip greens, frozen, cooked, boiled, drained, without salt; spinach has 0.76 mg more iron than Turnip greens, frozen, cooked, boiled, drained, without salt. In fact, the nutritional value of turnips is pretty impressive: A cup of cooked turnip cubes has 34 calories and 3 grams of fiber compared to 200 calories and 2 grams of fiber in a cup of potatoes. For this serving the Calories content is 59.64 kcal, the Protein content is 6.99 g, the Fat content is 0.54 g and the Carbohydrate content is 9.66 g. Home | Oxidative damage and bad cholesterol is the major factor for the development of heart disease. To put 100 grams in perspective, consider alternative measures for this food: 1 cup equals 130 grams. Using the list below for the 11 different turnip greens nutrition entries in our database, the highest amount of iron is found in Turnip greens, frozen, cooked, boiled, drained, without salt which contains 1.94 mg of iron per 100g. We excluded dried/dehydrated products from the Top […] Turnip greens, frozen, cooked, boiled, drained, without salt - Iron, Turnip greens, frozen, cooked, boiled, drained, with salt - Iron, Turnip greens and turnips, frozen, cooked, boiled, drained, without salt - Iron, Turnip greens and turnips, frozen, cooked, boiled, drained, with salt - Iron, Turnip greens and turnips, frozen, unprepared - Iron, Turnip greens, canned, solids and liquids - Iron, Turnip greens, canned, no salt added - Iron, Turnip greens, cooked, boiled, drained, without salt - Iron. Generally, the top greens are tied in bunches and sold along with their small-taproot. Iron Deficiency, Obesity, and the Weight Loss Dilemma, Fermentation, Oxalic Acid, and Mineral Absorption, Iron inhibitors: Foods that reduce your iron absorption, Iron Decline In Food: This Is Not Grandma’s Spinach. The nutritional content and facts for 100g, which includes Calories, Protein, Fat and Carbohydrate is shown in the RDA chart below as percentages of the recommended daily allowance along with the iron levels in turnip greens. Heme iron, from meat, seafood, eggs and dairy, is highly bioavailable and easy for your body to absorb. Turnip greens and turnips, frozen, unprepared : 1.63mg (12%RDA). Turnip greens are a good source of iron, as are spinach, lentils, and collard greens. This gives a quick and easy dietary comparison for the different items, where each item is listed at the bottom of the page with a nutritional summary. Turnip greens: This bitter vegetable, known for its high levels of calcium, is an excellent source of iron. 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