Feast Get Feast
Menu

Portions and preparation · USDA nutrition

Turnip greens calories per cup: 29–87 across all 4 named USDA examples

Across all 4 named USDA examples, a cup contains 29–87 calories. Their listed weights span 145–170 g, so each calorie value is calculated from that example's own gram weight and published calories per 100 g.

Portion calculator

Estimate your portion

Choose a source measure or enter the weight you ate.

Preparation and portion

Named measures come from this exact source record.

Estimated for 75 g

32calories

Turnip greens, fresh, cooked, fat added

Protein
0.8 g
Carbs
3.2 g
Fat
2.1 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2709637 Full nutrition profile →

Compare all 4 food records, nutrition tables and USDA sources

The 4 exact records in this guide report 15–43 calories in the records' own listed source servings and 20–51 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Turnip greens, begin by separating “Turnip greens, fresh, cooked, fat added” from “Turnip greens, frozen, cooked, no added fat.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing all 4 linked records.

Equal-weight view

How turnip greens records compare at 100 grams

All 4 cited records are shown at the same 100-gram weight. The source servings may differ.

  1. Turnip greens, fresh, cooked, no added fat 20 kcal
    20 kcal
  2. Turnip greens, frozen, cooked, no added fat 29 kcal
    29 kcal
  3. Turnip greens, fresh, cooked, fat added 42 kcal
    42 kcal
  4. Turnip greens, frozen, cooked, fat added 51 kcal
    51 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 4 named USDA records in view: 4 direct matches. All sit within “Other dark green vegetables.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first description segment” placed these 4 records together under the exact grouping key “turnip greens.” That rule determines membership before any nutrition result is read.

For Turnip greens, this page can compare 4 named records from FDC 2709637 through FDC 2709635. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

73–85 g before composition

The largest source amount is 1.2× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

31 kcal separates the fixed-weight endpoints

The lower endpoint is “fresh, cooked, no added fat”; the higher is “frozen, cooked, fat added.” This isolates density, not ingredient causation.

Discriminator

2.2 g protein gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “fresh, cooked, fat added” (1.1 g) and “frozen, cooked, no added fat” (3.3 g).

Observed source examples

Three landmarks inside this source set—not universal endpoints

The cards are ordered by calories in each record's listed serving. Serving weights differ, so use per-100-gram values to compare composition. These selected records do not define a calorie range for every turnip greens.

Important: “Lower” begins with Turnip greens, fresh, cooked, no added fat; “higher” ends with Turnip greens, frozen, cooked, fat added, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every turnip greens meal.

Full comparison

Compare every selected FNDDS record

For Turnip greens, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Turnip greens nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Turnip greens, fresh, cooked, fat added Direct name match 75 gUSDA reference amount 32 kcal 42 0.8 g 2.6 g 112 mg FDC 2709637 ↗
Turnip greens, fresh, cooked, no added fat Direct name match 73 gUSDA reference amount 15 kcal 20 0.8 g 2.6 g 106 mg FDC 2709634 ↗
Turnip greens, frozen, cooked, fat added Direct name match 85 gUSDA reference amount 43 kcal 51 2.8 g 2.8 g 116 mg FDC 2709638 ↗
Turnip greens, frozen, cooked, no added fat Direct name match 83 gUSDA reference amount 24 kcal 29 2.8 g 2.8 g 109 mg FDC 2709635 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 73 to 85 grams—a 12-gram gap before composition enters the comparison. Their own source servings run from 15 calories for “fresh, cooked, no added fat” to 43 for “frozen, cooked, fat added.” At a fixed 100 grams, “fresh, cooked, no added fat” is 20 calories and “frozen, cooked, fat added” is 51—a fixed-weight separation of 31 calories. For Turnip greens, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “fresh, cooked, fat added”, “fresh, cooked, no added fat”, “frozen, cooked, fat added”, and “frozen, cooked, no added fat”. Across the source formulations, the shared backbone includes salt, table; differentiating rows include oil or table fat, nfs, turnip greens, cooked, boiled, drained, without salt, and turnip greens, frozen, cooked, boiled, drained, without salt. On this Turnip greens page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Turnip greens” cannot resolve the differences between Turnip greens, fresh, cooked, fat added and Turnip greens, frozen, cooked, no added fat. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    Source weight before serving calories

    The source amounts span 73–85 grams. Compare per 100 grams before reading a serving-calorie gap as a composition gap.

  2. 02

    The words that split the family

    Representative record-level distinctions include “fresh, cooked, fat added”, “fresh, cooked, no added fat”, “frozen, cooked, fat added”, and “frozen, cooked, no added fat”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    Shared source rows include salt, table; rows that vary across the set include oil or table fat, nfs, turnip greens, cooked, boiled, drained, without salt, and turnip greens, frozen, cooked, boiled, drained, without salt. Presence is inspectable evidence, not proof of nutrient causation.

  4. 04

    The unresolved plate

    Even “Turnip greens, fresh, cooked, fat added” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Turnip greens unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that turnip greens is the right meal family. Then resolve the phrases that actually separate this set—“fresh, cooked, fat added”, “fresh, cooked, no added fat”, “frozen, cooked, fat added”, and “frozen, cooked, no added fat”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Turnip greens source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 4 exact records behind Turnip greens source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Turnip greens, frozen, cooked, fat added is higher in total fat per 100 g

Turnip greens, frozen, cooked, fat added reports 3 g versus 0.2 g for Turnip greens, fresh, cooked, no added fat: a 2.7 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Turnip greens, fresh, cooked, no added fat is denser; Turnip greens, fresh, cooked, fat added is higher in its source amount

Turnip greens, fresh, cooked, no added fat reports 1.1 g per 100 g and 0.8 g in USDA source amount (73 g). Turnip greens, fresh, cooked, fat added reports a lower 1.1 g per 100 g but a higher 0.8 g in USDA source amount (75 g).

Choose the record before reading the number

Turnip greens, fresh, cooked, no added fat and Turnip greens, frozen, cooked, fat added are not interchangeable

The page keeps both records at the same 100 g denominator and makes Added-fat wording (no added fat versus added fat) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Turnip greens source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Compare two records on this page Turnip greens, fresh, cooked, no added fat vs Turnip greens, frozen, cooked, fat added

Both records appear in this page’s evidence set. The explicit record-description contrast is Added-fat wording: no added fat versus added fat; it is a selection cue, not evidence of cause.

Follow this evidence path Compare two records on this page Turnip greens, fresh, cooked, fat added vs Turnip greens, frozen, cooked, no added fat

Both records appear in this page’s evidence set. The explicit record-description contrast is Added-fat wording: added fat versus no added fat; it is a selection cue, not evidence of cause.

Follow this evidence path A formulation detail that separates records Oil or table fat, NFS

USDA input 81200100 appears in 2 of 4 context records; its summed listed input weight spans 3–3 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Turnip greens, frozen, cooked, boiled, drained, without salt

USDA input 11575 appears in 2 of 4 context records; its summed listed input weight spans 100–100 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path 4 context records in this source topic Other dark green vegetables

Turnip greens, fresh, cooked, fat added and Turnip greens, fresh, cooked, no added fat belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path Put the observed spread in corpus context Protein: density and serving context

In this page’s records, protein runs from 1.1 g in Turnip greens, fresh, cooked, fat added to 3.3 g in Turnip greens, frozen, cooked, no added fat, all per 100 g.

Follow this evidence path Put the observed spread in corpus context Calories: density and serving context

In this page’s records, calories runs from 20 kcal in Turnip greens, fresh, cooked, no added fat to 51 kcal in Turnip greens, frozen, cooked, fat added, all per 100 g.

Follow this evidence path