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Boiled green leaves of the turnip top ("turnip greens") provide 84 kilojoules (20 kilocalories) of food energy in a reference serving of 100 grams (3 + 1 ⁄ 2 oz), and are 93% water, 4% carbohydrates, and 1% protein, with negligible fat (table).
Kohlrabi leaves are edible and can be used similarly to collard greens and kale, but take longer to cook. Kohlrabi is an important part of Kashmiri cuisine, where it is called Mŏnji. It is one of the most commonly cooked vegetables, along with collard greens (haakh). It is prepared with its leaves and served with a light soup and eaten with rice.
The term turnip is also used for the white turnip ... Nutritional value per 100 g (3.5 oz) Energy: ... mustard greens, turnip, ...
Collard Greens. This Southern staple can be a bit tough and somewhat bitter, so it's best when cooked braised slowly to tenderize the leaves and mellow out the flavor. Once cooked, the dark leafy ...
[15] [16] The New York Times describes 'Masato Red' and 'Masato Green' varieties as extremely long, well-suited for fall planting and winter storage. [15] The Sakurajima radish is a hot-flavored variety which is typically grown to around 10 kg (22 lb), but which can grow to 30 kg (66 lb) when left in the ground.
1. Preheat the oven to 400°. In a mini food processor, puree the olives; transfer to a bowl. Using a sharp knife, peel the orange, removing all of the bitter white pith.
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
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