Turnip greens, raw
Calories 32Calories from Fat 3 [1]
Nutrient Quantity Units Alanine 0.10 g Alcohol, ethyl 0.00 g Apigenin 0.00 mg Arginine 0.09 g Ash 1.40 g Aspartic acid 0.16 g Caffeine 0.00 mg Calcium, Ca 190.00 mg Carbohydrate, by difference 7.13 g Carotene, alpha 0.00 mcg Carotene, beta 6952.00 mcg Cholesterol 0.00 mg Copper, Cu 0.35 mg Cryptoxanthin, beta 0.00 mcg Cystine 0.02 g Energy 32.00 kcal Energy 132.00 kJ Fatty acids, total monounsaturated 0.02 g Fatty acids, total polyunsaturated 0.12 g Fatty acids, total saturated 0.07 g Fiber, total dietary 3.20 g Folate, DFE 194.00 mcg_DFE Folate, food 194.00 mcg Folate, total 194.00 mcg Folic acid 0.00 mcg Fructose 0.29 g Glucose (dextrose) 0.52 g Glutamic acid 0.20 g Glycine 0.09 g Histidine 0.04 g Iron, Fe 1.10 mg Isoleucine 0.08 g Kaempferol 4.80 mg Leucine 0.14 g Lutein + zeaxanthin 12825.00 mcg Luteolin 0.00 mg Lycopene 0.00 mcg Lysine 0.10 g Magnesium, Mg 31.00 mg Manganese, Mn 0.47 mg Methionine 0.03 g Myricetin 0.00 mg Niacin 0.60 mg Pantothenic acid 0.38 mg Phenylalanine 0.09 g Phosphorus, P 42.00 mg Phytosterols 12.00 mg Potassium, K 296.00 mg Proline 0.07 g Protein 1.50 g Quercetin 0.73 mg Retinol 0.00 mcg Riboflavin 0.10 mg Selenium, Se 1.20 mcg Serine 0.06 g Sodium, Na 40.00 mg Sugars, total 0.81 g Theobromine 0.00 mg Thiamin 0.07 mg Threonine 0.08 g Tocopherol, beta 0.00 mg Tocopherol, delta 0.00 mg Tocopherol, gamma 0.16 mg Total lipid (fat) 0.30 g Tryptophan 0.03 g Tyrosine 0.06 g Valine 0.10 g Vitamin A, IU 11587.00 IU Vitamin A, RAE 579.00 mcg_RAE Vitamin B-12 0.00 mcg Vitamin B-6 0.26 mg Vitamin C, total ascorbic acid 60.00 mg Vitamin D 0.00 IU Vitamin D (D2 + D3) 0.00 mcg Vitamin E (alpha-tocopherol) 2.86 mg Vitamin K (phylloquinone) 251.00 mcg Water 89.67 g Zinc, Zn 0.19 mg
References:
Dr. Michael Colgan. "Optimum Sports Nutrition". 1993. C. Martin-Villa. "High performance liquid chromatographic determination of carbohydrates in raw and cooked vegetables". 1982 Journal of Food Science 47 Pg. 2086 Nutrient Data Laboratory, ARS, USDA. "Nutrient Analysis of Selected Foods, University of Georgia". 1987
