| Turnips are rich in antioxidants and beneficial nutrients such as vitamin C, and vitamins A and K — found in the leafy green tops — as well as calcium, copper, iron, manganese and potassium |
| A 1-cup serving of raw turnip greens provides 173 percent of your recommended daily value of vitamin K17 |
| Turnip greens also contain a range of B vitamins (folate, niacin, pantothenic acid, riboflavin and thiamin), as well as antioxidant phytonutrients like hydroxycinnamic acid, kaempferol and quercetin, which help lower your risk of oxidative stress |
| As an excellent source of fiber, turnips promote healthy digestion and elimination; a 100-calorie serving of turnips provides about 25 percent of your daily fiber requirement |
| Turnips contain a type of phytonutrient known as indoles, which are known cancer fighters; one specific indole called brassinin has been shown to inhibit the growth of human colon cancer cells18 |
| Research19,20 involving cruciferous vegetables suggest the sulforaphane compound that gives vegetables like turnips their bitter taste plays a role in their cancer-fighting abilities |
| Glucosinolates — the sulfur-containing compounds found in turnip sprouts — appear to have antibacterial, anticancer, antifungal and antiparasitic properties; a study published in the Journal of Agricultural and Food Chemistry21 suggests Day Eight of germination as the optimal time to consume turnip sprouts given the peak levels of glucosinolates available at that time |
