Turnip · Brassica rapa var. rapa

Turnip greens, cooked, boiled, drained, with salt

Nutrition facts per 100 g · edible portion

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Dietary labels are inferred automatically from Turnip greens, cooked, boiled, drained, with salt's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.

20 kcal Calories

1.1 g Protein

4.4 g Carbs

0.2 g Fat

Excellent nutrient density 69/100

How many beneficial nutrients Turnip greens, cooked, boiled, drained, with salt delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.

Caloric ratio

Where the calories in Turnip greens, cooked, boiled, drained, with salt come from — the split across carbs, fat & protein.

20 kcal / serving

72% from carbs

Carbs 72%

4.4 g per serving
Fat 9%

0.2 g per serving
Protein 19%

1.1 g per serving

What Turnip greens, cooked, boiled, drained, with salt is a good source of

Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).

Vitamin K306% Vitamin A (RAE)42% Vitamin C30% Folate (B9)30% Copper28% Manganese15% Dietary Fiber13% Vitamin E13% Vitamin B611% Calcium11%

Full nutrition breakdown

Beneficial
Moderate
Limit
Neutral

Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.

Carbohydrates	Amount	% DV
Total Carbohydrate	4.4 g	2%
Dietary Fiber	3.5 g	13%
Total Sugars	0.5 g	—

Fats & Fatty Acids	Amount	% DV
Total Fat	0.2 g	0%
Saturated Fat	0.1 g	0%
Monounsaturated Fat	0.0 g	—
Polyunsaturated Fat	0.1 g	—
Trans Fat	0.0 g	—
Omega-3 Fatty Acids	64.0 mg	—
Omega-6 Fatty Acids	28.0 mg	—
Caprylic Acid	1.0 mg	—
Capric Acid	1.0 mg	—
Lauric Acid	1.0 mg	—
Myristic Acid	2.0 mg	—
Palmitic Acid	41.0 mg	—
Stearic Acid	7.0 mg	—
Palmitoleic Acid	11.0 mg	—
Oleic Acid	4.0 mg	—
Linoleic Acid	28.0 mg	—

Protein & Amino Acids	Amount	% DV
Protein	1.1 g	2%
Histidine	28.0 mg	—
Isoleucine	59.0 mg	—
Leucine	105.0 mg	—
Lysine	74.0 mg	—
Methionine	26.0 mg	—
Phenylalanine	70.0 mg	—
Threonine	63.0 mg	—
Tryptophan	20.0 mg	—
Valine	78.0 mg	—
Alanine	78.0 mg	—
Arginine	72.0 mg	—
Aspartic Acid	121.0 mg	—
Cystine	13.0 mg	—
Glutamic Acid	156.0 mg	—
Glycine	69.0 mg	—
Proline	54.0 mg	—
Serine	47.0 mg	—
Tyrosine	44.0 mg	—

Vitamins	Amount	% DV
Vitamin A (RAE)	381.0 mcg	42%
Vitamin C	27.4 mg	30%
Vitamin D	0.0 mcg	0%
Vitamin E	1.9 mg	13%
Vitamin K	367.6 mcg	306%
Thiamin (B1)	0.0 mg	4%
Riboflavin (B2)	0.1 mg	6%
Niacin (B3)	0.4 mg	3%
Vitamin B6	0.2 mg	11%
Folate (B9)	118.0 mcg	30%
Vitamin B12	0.0 mcg	0%
Pantothenic Acid (B5)	0.3 mg	5%

Minerals	Amount	% DV
Calcium	137.0 mg	11%
Iron	0.8 mg	4%
Magnesium	22.0 mg	5%
Phosphorus	29.0 mg	2%
Potassium	203.0 mg	4%
Sodium	265.0 mg	12%
Zinc	0.1 mg	1%
Copper	0.3 mg	28%
Manganese	0.3 mg	15%
Selenium	0.9 mcg	2%

Sterols	Amount	% DV
Cholesterol	0.0 mg	0%
Phytosterols	~	—

Other	Amount	% DV
Alcohol	~	—
Caffeine	0.0 mg	—
Theobromine	0.0 mg	—
Ash	1.1 g	—

About Turnip greens, cooked, boiled, drained, with salt

The turnip (Brassica rapa) is a humble, versatile root vegetable with crisp white flesh and a purple-blushed shoulder, related to cabbage and mustard and known for a peppery, slightly sweet flavor that mellows and turns almost nutty with cooking. Both the round root and its leafy tops are edible, and the greens are especially nutritious, a beloved Southern staple simmered until tender in their own pot likker.

Turnips are low in calories and offer vitamin C, fiber, potassium, and the beneficial compounds common to the cabbage family. Young, small turnips, including the sweet Japanese Hakurei types, are tender and mild enough to eat raw in salads or with dip, while larger roots are best roasted, mashed, added to soups and hearty beef stews, or boiled and whipped like potatoes for a lighter, lower-calorie side.

Long a thrifty cold-weather staple, the turnip was even the original jack-o'-lantern, carved in Ireland and Scotland long before the pumpkin. Choose firm, smooth turnips that feel heavy for their size, store the roots in the refrigerator, and keep the greens separately, using them quickly before they wilt.

Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.

Frequently asked questions

How many calories are in Turnip greens, cooked, boiled, drained, with salt?

There are 20 calories in 100 g of Turnip greens, cooked, boiled, drained, with salt, or about 29 calories in 1 cup, chopped (144 g).

How much protein is in Turnip greens, cooked, boiled, drained, with salt?

Turnip greens, cooked, boiled, drained, with salt contains 1.1 g of protein per 100 g.

How many carbs are in Turnip greens, cooked, boiled, drained, with salt?

Turnip greens, cooked, boiled, drained, with salt has 4.4 g of carbohydrates per 100 g.

How much fat is in Turnip greens, cooked, boiled, drained, with salt?

Turnip greens, cooked, boiled, drained, with salt provides 0.2 g of total fat per 100 g.

What is Turnip greens, cooked, boiled, drained, with salt a good source of?

Turnip greens, cooked, boiled, drained, with salt is an excellent source of Vitamin K (306% DV), Vitamin A (RAE) (42% DV), Vitamin C (30% DV), Folate (B9) (30% DV) and Copper (28% DV) and a good source of Manganese, Dietary Fiber, Vitamin E, Vitamin B6 and Calcium (per 100 g). Daily Values are based on a 2,000-calorie diet.