turnip greens are very popular in Mediterranean cuisine, especially in the southern regions of Italy.

They are characterized by thin stems and jagged, curly leaves, similar to those of radishes or turnips. The leaves have a bitter and slightly spicy flavor, while the yellow flowers are edible but less common in varieties cultivated for leaf consumption.

The flesh of turnips is sweet and slightly peppery, with a crunchy and juicy texture when eaten raw, and it becomes soft and tender when cooked.

They can be used in a variety of dishes, including salads, soups, stews, mashed dishes, and side dishes. Turnips are rich in fiber, vitamins (such as vitamin C and vitamin K), and minerals (such as calcium, potassium, and folate).

The white onion is a variety characterized by its white outer skin and white or slightly translucent flesh. It is one of the most common types of onions and is used in many cuisines worldwide for its sweet and mild flavor.

White onions are very versatile in cooking and can be eaten raw or cooked. They can be added to salads, sauces, dressings, soups, stews, meat dishes, and much more.

White zucchinis are distinguished from green zucchinis by their lighter color. They are usually elongated and cylindrical in shape, with a smooth surface free from stripes or ridges.

They have a tender and crunchy texture with a delicate, slightly sweet flavor. They can be enjoyed sautéed, grilled, baked, or used in soups, stews, and salads.

Like green zucchinis, white zucchinis are also rich in nutrients, including vitamins, minerals, and antioxidants. They are particularly high in vitamin C, vitamin A, potassium, and dietary fiber, making them a healthy choice for a balanced diet.