Turnip greens are detoxifying foods rich in folic acid. Discover the properties and calories of turnip greens, how to store and prepare them in the kitchen.
Le turnip greens (Brassica campestris, cymosa variety) belong to the Brassicaceae family. Notes for their properties remineralizzanti and detoxifiers, they are also very useful in pregnancy because rich in folic acid. Let's find out better.
> 1. Properties of turnip greens
> 2. Calories and nutritional values ​​of turnip greens
> 3. Turnip greens, allied with
> 4. A recipe with turnip greens
> 5. They say about them
> 6. Curiosities about turnip greens
Properties of turnip greens
Le turnip greens they are rich in minerals, above all football, phosphorus and iron, and vitamins, in particular A, B2 and C. These vegetables, moreover, are quite rich in protein.
better assimilate the iron contained in turnip greens, it is advisable to eat them lightly blanched in salted water and seasoned with lemon.
Turnip greens have detoxifying properties and they are low in calories. Their content of folic acid makes them a particularly useful food during pregnancy. They have remarkable antioxidant properties and help the body detoxify and purify itself. They are also useful in case of asthenia.
Calories and nutritional values ​​of turnip greens
100 g of turnip greens contain 32 kcal / 134 kj.
Furthermore, for every 100 g of this product we have:
- Water 86,8 g
- G carbohydrates 3,1
- Sugars 3,1 g
- 4,2 g protein
- 0,4 g fat
- Cholesterol 0 g
- Fibra totale 2,2 mg
- Vitamin A 5 µg
- Vitamin C 86 mg
Turnip greens, allied with
Heart, vessels, intestines, skin.
A recipe with turnip greens
Turnip greens they are cooked in many ways and they are a great side dish and a perfect condiment for the preparation of quiche and quiches. The most characteristic recipe, however, is certainly the orecchiette with turnip tops, typical dish of Puglia, in particular of Bari and its province.
Recipe: after blanching the turnip greens in salted water, drain well. Then prepare a sauté with garlic, breadcrumbs and chilli. Remove the garlic and add the turnip greens. After having sautéed them in a pan for a few seconds, add the already cooked and well-drained orecchiette. Mix everything and sprinkle with plenty of breadcrumbs.
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They say about them
Le turnip greens they are typically el paeseni vegetables, but are currently also grown in the United States and Australia. In our country, 95% of the production is distributed between Puglia, Lazio and Campania.
Turnip greens differ from common turnips because they are on an annual cycle and have a tap root that does not get bigger. When fully formed, the plant has a height ranging from 40 centimeters to one meter. The flowers are yellow. The turnip greens, however, must be harvested before the flowers open.
In Puglia, the region with the largest production of turnip greens, the vegetable is included in the list of traditional regional products.
Curiosities about turnip greens
The turnip greens are a lot tastier as soon as they are picked. However, it is possible to keep them in the refrigerator for about a week, the important thing is not to wash them and keep them closed in a plastic bag in which you have made some holes.
READ MORE
The properties and benefits of turnip
Other articles on turnip greens:
> Turnip greens among the November vegetables
> Turnip greens: properties and how to eat them
> Turnip greens: how to clean and cook them
> 5 recipes with turnip greens
