Turnip Greens

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Storage Guidelines

Commercial storage guidance for leafy greens eaten cooked: collards, kale, rape, spinach, mustard and turnip greens. Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.

Greens wilt and decay quickly, so keep them as cold as possible without freezing, at high humidity, and away from ethylene, which speeds yellowing. Source: USDA Agriculture Handbook 66 (rev. 2016).

Nutritional Information

Turnip greens, raw; USDA SR Legacy, FDC 170061, published 4/1/2019. Per 100 g edible portion, approximately: Energy: 32 kcal; Protein: 1.5 g; Fat: 0.3 g; Total carbohydrate (by difference): 7.13 g; Dietary fiber: 3.2 g; Vitamin C: 60 mg; Folate: 194 µg; Total sugars: 0.81 g. Generic reference for the stated edible food and processing form, not a cultivar-specific or item-specific measurement. Composition of an individual shipment has not been measured.