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08/02/2018 / By Frances Bloomfield

The effects of heat on the beneficial qualities of turnip greens

A team of researchers from the University of Santiago de Compostela conducted an experiment to determine which cooking method had the least detrimental effects on Brassica vegetables. Exposing these types of vegetables to heat is known to negatively impact their phytochemical content. Four sample of turnip greens were washed, chopped, and sliced prior to being […]

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