This nutrient also improves iron absorption and helps regulate blood cholesterol, among many other health benefits.
Furthermore, turnip greens are rich in the fat-soluble vitamins K and A, the type that your body absorbs better when consumed with fats.
Vitamin K plays an essential role as a clotting agent, meaning that it helps prevent excessive bleeding. Plus, vitamin A is vital for eye, skin, and lung health

Imam Ali (peace be upon him) said: He who is greedy is disgraced; he who discloses his hardship will always be humiliated; he who has no control over his tongue will often have to face discomfort.

Nevertheless, the leaves contain even higher nutrient quantities, with 1 cup (55 grams) of chopped turnip greens providing.
Calories: 18
Carbs: 4 grams
Fiber: 2 grams
Vitamin K: 115% of the DV
Vitamin C: 37% of the DV
Provitamin A: 35% of the DV
Folate: 27% of the DV
Calcium: 8% of the DV

Both the roots and leaves are great sources of vitamin C, which protects your body from free radical damage when levels of these molecules become…
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Turnip nutrition
Turnips have an excellent nutritional profile.
Like other cruciferous vegetables, they’re low in calories but pack plenty of vitamins and minerals.
A 1-cup (130-gram) serving of cubed raw turnips contains
Calories: 36
Carbs: 8 grams
Fiber: 2 grams
Protein: 1 gram
Vitamin C: 30% of the Daily Value (DV)
Folate: 5% of the DV
Phosphorus: 3% of the DV
Calcium: 3% of the DV

Both their roots and leaves, also known as turnip greens, are safe to eat, and like most cruciferous vegetables, they’re praised for their health-promoting effects.

This article reviews turnips, including their nutritional content and health benefits.

Turnips (Brassicarapa) are a root vegetable and member of the cruciferous family, along with other vegetables like bok choy, Brussels sprouts, and kale.

They’re one of the world’s most important vegetable crops, as they’re used to feed both humans and cattle.

The most common types of turnip are purple, red, or greenish on the outside and have a white-fleshed bulb — also called the storage root or organ — which grows above the ground and has a smooth skin without scars…
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Pickled beets made via fermentation or the addition of raw, unpasteurized vinegar also contain probiotics, which are beneficial bacteria linked to improved immune function, as well as better heart and digestive health.

These types of pickled beets are difficult to find in most grocery stores, so you can either make your own or look for them at farmers markets.

Beets are particularly rich in natural sugars, copper, folate, and manganese — nutrients that are needed for…
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However, the pickling process reduces antioxidant levels by 25–70%. Thus, pickled beets contain lower antioxidant levels than those of other forms of beets.

Beets are also a rich source of nitrates and saponins.

While nitrates help lower blood pressure and enhance athletic performance, saponins may boost immune and heart health.

Packed with beneficial compounds
Beets are likewise a rich source of flavonoid and polyphenol antioxidants, which protect your body against disease by fighting unstable molecules called free radicals.

In fact, beetroot is considered one of the 10 plants with the highest antioxidant activity. They’re especially rich in betalains and betanins, two polyphenols that give this veggie its deep red color.

Imam Ali (peace be upon him) said: He who honors his soul does not demean it by disobedience.

pickled beets remain a rich source of vitamins and minerals. Just 3.5 ounces (100 grams) provide
Riboflavin: 4% of the DV
Magnesium: 4% of the DV
Vitamin C: 3% of the DV
Pantothenic acid: 3% of the DV
Vitamin B6: 3% of the DV
Choline: 3% of the DV

They’re especially rich in natural sugars, copper, folate, and manganese. These nutrients help boost your energy levels, make DNA, regulate your immune system, and build and repair tissues and bones.

Al-Imam Ali (peace be upon him) said: The guarantor of orphans and the needy is of great honor in the eyes of Allah.