Figure 3. Oxalic, malic, citric and ascorbic acid (mg/100 g fresh weight) of turnip greens and turnip tops analyzed

From

Determination of Organic Acids in Brassica Rapa L. Leaves (Turnip Greens and Turnip Tops) Regulated by the Protected Geographical Indication “Grelos De Galicia”

Mª Dolores Arias-Carmona, Mª Ángeles Romero-Rodríguez, Mª Lourdes Vázquez-Odériz

Journal of Food and Nutrition Research. 2014, 2(11), 786-791 doi:10.12691/jfnr-2-11-5