Laurence Dollimore
WHILE traditional medicinal herbs are often associated with the likes of China, Spain, too, grows many of its own such remedies.
There is one in particular that is known to help lower cholesterol and stabilise blood sugar levels.
Enter turnip greens, or as they’re known in the scientific world, Brassica rapa.
The plant is grown in Galicia, northern Spain, and belongs to the cruciferous family, which includes broccoli and cabbage.
Turnip greens are essentially the dark, leafy green tops of turnips.
While often used in cooking, in their dehydrated form they can also have multiple health benefits.
Turnip greens are packed with essential vitamins and minerals, including vitamin C, vitamin A, iron, calcium and folic acid.
They also have a high amount of fibre, helping aid digestion and cardiovascular health.
In their dehydrated form, the nutrients become much more concentrated, meaning you can receive a high amount of benefits from smaller portions.
The main benefit of the plant is its ability to lower cholesterol levels due to its antioxidant compounds and soluble fibre, which reduce LDL cholesterol, aka ‘bad cholesterol’.
Soluble fibre binds itself to cholesterol in the digestive system and removes it from the body before it can be absorbed, thus reducing the risk of cardiovascular disease
Soluble fibre also helps regulate sugar levels by slowing down digestion, which reduces the absorption of carbohydrates, thereby avoiding spikes in blood glucose after meals.
This is particularly beneficial to those who suffer from type II diabetes.
According to Taste of Home, when looking for turnip greens, either loose or still attached to the bulbs, ‘look for greens that appear healthy and vibrant green with no yellowing.’
They can be enjoyed in a number of ways, including by sauteing, boiling and steaming them.
They can basically be treated the same way as other similar greens, including kale, spinach and Swiss chard e.g. in omelettes, soups or stews.
