The chemical composition of the leaves of the “white turnip” and “yellow turnip” varieties of turnip
Abstract
This study quantitatively compares the vitamin content in leaves of Brassica rapa L. (turnip) cultivars ‘White turnip’ and ‘Yellow turnip’ using the Yussch analytical method. The investigation focuses on water- soluble vitamin composition and its nutritional implications. As a result of the cited data, the fact that turnip has a rich vitamin composition, which is important in the Prevention of certain diseases and strengthening the immune system of the human body, has been widely covered on the basis of scientific sources. Analytical results demonstrate that 100 g of white turnip leaves contain: vitamins B 1 67.3 mg, B 3 15.5 mg, PP 21.16 mg, B 9 10.7 mg, C 2.36 mg, and B 2 4.36 mg. The sequence of decreasing vitamins is as follows: B 1 > PP> B 3 > B 9 > B 2 > C> B 6 > B 12 . Our next sample is B 3 61.1 mg, PP 12.9 mg, B 9 11.54 mg, B 2 14 mg, and C 10.5 mg in the 100 g yellow turnip leaf section. In this case, we can see vitamins B 3 >B 2 >PP>B 9 >C>B 1 >B 6 >B 12 in the order of decreasing.