Turnip greens

Turnip greens Watercress Soybean oil Dairy products Eggs Fruit (varies) Lettuce, iceberg Meats, fish, poultry Pasta Peanuts Peas Potato Rice Tomato... 

Kohman (3) determined that spinach interfered with growth and bone formation. Studies were conducted on 21-day-old rats for 21 or 28 days and body calcium determined. The diets furnished about 0.22% calcium supplied by calcium carbonate, calcium oxalate, 8.2% spinach, or 4.5% turnip greens. The supplements were added to a diet containing meat, peas, carrots, and sweet potatoes. 

Spiers (18) reported that the feeding of 14% dried New England spinach in the diet resulted in decreased growth and less calcium retention, as determined by body calcium content (Figure 3). Rats 28 days old were fed until 60 days of age. All diets contained about 0.3% calcium, and in the control diet practically all of the calcium was from skim milk. In the other diets, one-half of the skim milk was replaced by turnip greens, tendergreens, collards, kale, or New Zealand spinach to furnish an equal amount of calcium. Spinach was the only one of the greens fed which contained considerable oxalic acid. The calcium of the spinach appeared not only to be utilized poorly, but spinach also impaired utilization of the milk calcium. Food intake of the rats on the spinach diet was also lower. 

Figure 3. Calcium utilization factor of rats fed control diet (1), turnip greens (2), tendergreens (3), collards (4), kale (5), and New Zealand spinach (6). Adapted from Ref. 18.

Drug/Food interactions Vitamin K-rich vegetables may decrease the anticoagulant effects of warfarin by interfering with absorption. Minimize consumption of vitamin K-rich foods (eg, spinach, seaweed, broccoli, turnip greens) or nutritional supplements. Mango has been shown to increase warfarin s effect. 

Broccoli, Brussels sprouts, collards, currant (black), guava, horseradish, kale, parsley, pepper (sweet), rose hips, turnip greens, walnut (green English)... 

High vitamin A and procarotenoids content (20,000 76.000 IU./100 grams).1. Carrot, dandelion green, kohlrabi, liver (beef, calf, chicken, pig, sheep), liver oil (cod, halibut, salmon, shark, sperm whale), mint, palm oil, parsley, spinach, turnip greens. 

Low vitamin E content (0.5-5 milligrams/ 00 grams). Apple, bacon, bean (dry navy), beef, beef liver, blackberry. Brussels sprouts, butter, carrot, cauliflower, cheeses, coconut, corn (maize), corn (maize) meal, eggs, flour (whole wheat), kale, kohlrabi, lamb, lettuce, mustard, oats, oatmeal, olive, parsnip, pea. pear, pepper (sweet), pork, rioe (brown), rye, sweet potato, turnip greens, veal, wheat. 

Figure 8.2 shows a representative chromatogram of a turnip green sample which was obtained by using series ultraviolet and amperometric detection. 

Figure 8.2. Chromatograms of a turnip green sample using series ultraviolet and electrochemical detection 40.04 ng of methyl parathion and 44.52 ng of ethyl parathion injected mobile phase 64% acetonitrile, 36% 0.05 M ammonium acetate pH 5.0, flowrate, 1 ml/min, UV detection at 270 nm EC detector at -0.97 V vs. Ag/AgCl. From [79]...

Vitamin C cannot be synthesized in the human body and must be obtained from the diet (e.g., citrus fruits, broccoli, turnip greens, sweet peppers, tomatoes) or by taking synthetic vitamin C (e.g., vitamin C tablets, high-C drinks, and other vitamin C-fortified commercial foods). The minimum recommended adult daily requirement of vitamin C to prevent scurvy is 60 mg. Some people, among them the late Linus Pauling, twice Nobel Laureate, suggested that very large daily doses (250 to 10,000 mg) of vitamin C could help prevent the common cold, or at least lessen the symptoms for many individuals. No reliable medical data support this claim. At present, the human quantitative requirement for vitamin C is still controversial and requires further research. 

The vitamin is present in many foods, especially fresh green peppers, turnip greens, parsnip greens, spinach, orange juice, and tomato juice. The daily requirement of vitamin C is about 60 mg. 

A-5 High content of vit.A - 10,000 to 76.000 l.U. /lOO gm. i.e. Liver - beef, pig, sheep, chicken calf. Liver oil - cod, shark, whale, salmon. Plants -carrots, spinach, mint, turnip green, parselyand palm oil. 

The best calcium foods are milk products. All other food sources are relatively low in calcium content. Salmon and sardines (with cooked bones) are fair sources. Broccoli, kale, turnip greens, almonds, and figs are among the highest plant food sources of calcium. 

Brassicas, or cruciferous vegetables, are members of the mustard/cabbage family of plants (broccoli, broccoli sprouts, brussels sprouts, cabbage, cauliflower, bok choy, turnip greens, etc.). They contain chemical compounds known as indoles, which have clearly been shown to have anticancer activity as well as antibacterial, antiulcer, and antiasthmatic qualities. 

Tetrahydrofolate (THF) The active form of the vitamin folic acid. THF is one of the major carriers of one-carbon units at various oxidation states for biosynthetic reactions. It is required for the synthesis of the nucleotide thymidylate (dTMP). Although bacteria can synthesize folic acid, eukaryotes must obtain folate from the diet. Dietary sources of folate include leafy green vegetables (e.g., spinach and turnip greens), citrus fruits, and legumes. Many breakfast cereals, breads, and other grain products are fortified with folate. 

Broccoli Florets Carrots Collard Greens Diced Turnips+Greens Kale... 

Mustard Greens Turnip Greens Corn Squash... 

However, recent studies have concluded that >4 lbs of comfrey would have to be ingested to meet daily requirements for B12 (Teynor et al., 1998). Furthermore, comfrey has lower amounts of eight essential amino acids when compared to turnip greens or spinach. 

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