Nutrition Facts
Serving Size: 100g
Calories123
Total Fat0.4g
Saturated Fat0.0g
Total Carbs5.0g
Fiber3.4g
Sugars0.8g
Protein3.4g
Macro Breakdown
Health Scores (0-10)
10.0
Metabolic
8.5
Inflammation
8.1
Hormonal
6.9
Gut Health
10.0
Skin Health
5.0
Brain Health
10.0
Bone Health
7.6
Sleep
7.1
Exercise
6.2
Longevity
5.5
Detox
8.9
Immunity
7.0
Pral
6.7
Satiety
0.0
Nutrient Density
7.2
Bioavailability
10.0
Electrolyte
5.8
Methylation
🧬 How Turnip greens, cooked, boiled, drained Affects Your Health
Testosterone 4% DV
Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5α-reductase and inhibits aromatase.
Cortisol & Stress 6% DV
Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.
Cortisol 4% DV
Vitamin B6 (undefined% DV) helps produce serotonin and GABA — calming neurotransmitters that counter cortisol.
Thyroid 2% DV
Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.
Skin Health
vitamin c + vitamin e. Vitamin C is required for collagen cross-linking. Zinc reduces inflammation and sebum. Vitamin A reg.
Anemia
iron + vitamin c. Iron-deficiency is the most common nutritional deficiency. Vitamin C increases non-heme iron absorpt.
Iron 11% DV
11% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.
Magnesium 6% DV
6% DV. Calms nerves, relaxes muscles, supports sleep.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 123.0 kJ | — |
| Protein | 3.4 g | 7% DV |
| Total Fat | 0.4 g | 1% DV |
| Carbohydrate | 5.0 g | 2% DV |
| Fiber | 3.4 g | 12% DV |
| Sugar | 0.8 g | 2% DV |
| Sodium | 15.0 mg | 1% DV |
| Calcium | 152.0 mg | 12% DV |
| Iron | 1.9 mg | 11% DV |
| Magnesium | 26.0 mg | 6% DV |
| Phosphorus | 34.0 mg | 3% DV |
| Potassium | 224.0 mg | 5% DV |
| Zinc | 0.4 mg | 4% DV |
| Vitamin C | 21.8 mg | 24% DV |
| Vitamin B6 | 0.1 mg | 4% DV |
| Folate | 39.0 µg | 10% DV |
| Vitamin A | 538.0 µg | 60% DV |
| Vitamin E | 2.7 mg | 18% DV |
| Vitamin K | 518.9 µg | 432% DV |
| Selenium | 1.2 µg | 2% DV |
Compare Turnip greens, cooked, boiled, drained With...
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211 calArtichokes, (globe or french), cooked, boiled, drained
220 calArtichokes, (globe or french), cooked, boiled, drained
188 cal
🔗 Related Guides: 🩸 Iron Deficiency / Low Ferritin 🩸 Magnesium Deficiency 🧬 Cortisol 😴 Sleep Quality 🫀 Gut Health 🤒 Muscle Cramps
Frequently Asked Questions
How does Turnip greens, frozen, cooked, boiled, drained, without salt support gut health?
Turnip greens, frozen, cooked, boiled, drained, without salt contains 3.4g of fiber per 100g (12% DV). Fiber feeds beneficial gut bacteria, which produce short-chain fatty acids (butyrate) that reduce inflammation, strengthen the gut barrier, and improve insulin sensitivity.
Does Turnip greens, frozen, cooked, boiled, drained, without salt affect hormones?
Yes — Turnip greens, frozen, cooked, boiled, drained, without salt is rich in fiber (12% DV), which Binds excess estrogen in gut for excretion (enterohepatic circulation interruption). Slows glucose absorption → lower insulin spikes.. fiber supports Estrogen and Insulin production.
Is Turnip greens, frozen, cooked, boiled, drained, without salt good for blood pressure?
Yes. Turnip greens, frozen, cooked, boiled, drained, without salt provides 224mg of potassium per 100g (5% DV). Potassium helps lower blood pressure by counteracting sodium's effects and relaxing blood vessel walls. The sodium-to-potassium ratio is 14.9.
Does Turnip greens, frozen, cooked, boiled, drained, without salt boost immunity?
Yes. Turnip greens, frozen, cooked, boiled, drained, without salt provides 21.8mg of vitamin C per 100g (24% DV) — one of the best food sources. Vitamin C supports white blood cell production, acts as an antioxidant, and strengthens skin barrier defense.
Does Turnip greens, frozen, cooked, boiled, drained, without salt contain anti-nutrients?
Oxalates (spinach, beet greens, Swiss chard — bind calcium). Goitrogens (raw cruciferous — broccoli, kale, cabbage — can impair thyroid iodine uptake). Cooking cruciferous vegetables deactivates goitrogens. Pair high-oxalate greens with calcium-rich foods (they bind in gut, not kidneys). Avoid green potatoes. Only a concern with very high raw intake + iodine deficiency (for goitrogens) or kidney stone history (for oxalates).