Turnip , Kohlrabi & Rutabagas

good sources of organic chlorine  , Chlorine is required for digestion and elimination. It is needed for normal heart activity and osmotic pressure in the blood and tissues.   

good sources of iodine, essential for the formation of an organic iodine compound called thyroxine which regulates some of the metabolic functions. Iodine is required in the oxidation of fats and proteins and for circulatory functioning.

Nonstarchy and green vegetable: Turnip tops , Turnips

salads
Eat as much salad as you want—but don't stuff yourself. Use one or two varieties of lettuce from among the dark garden varieties, such as Romaine, Bibb, Boston, leaf or any garden lettuce (except iceberg). Endive or escarole may be included as a variety of lettuce, if it is not bitter. In addition to the lettuce, choose two or three salad vegetables from among the following: celery, cabbage, cucumber, sweet pepper, or any young, tender greens (kale, turnip, dandelion, collard). Broccoli flowerets and leaves are particularly good salad vegetables. Cauliflower flowerets are also very good in the salad. Green beans, peas, chayote, zucchini or yellow summer squash are good choices when young and tender. Raw carrots or sweet potato may be used except with a protein meal; tomato may be used except with a starch meal.

TRYPTOPHANE— Involved in the generation of cells and tissues and in the pancreatic and gastric juices. Tryptophane is also a factor in the optic system.  found in turnips.

ARGININE — Is used in muscle contraction and the construction of cartilage. It is essential in the functioning of the reproductive organs and in controlling the degeneration of the body cells.  found in turnips.

GLYCINE — Is a factor in forming muscle fiber and cartilage and in regulating sex hormones. found in turnips

Turnips and rutabagas

The most popular turnip has white skin with purple shading at the top. The flesh is white. When small, tender and fine-fleshed, they are suitable for use in salads. The tops are not usually available in markets; if occasionally available they are large and mature and not suitable for eating without cooking. The best turnip roots and leaves are the young and tender ones, fresh from the garden. Turnips should be used sparingly, because they contain a large amount of sulphur. Rutabagas are large and white or yellow-fleshed (the yellow are more common). They are members of the turnip family, but have a sweeter taste. They are usually coated with paraffin, and are not usually eaten raw. Fresh sweet rutabagas, when available without the paraffin coating, would be fine in the salad. Select turnips that are small to medium in size; firm, smooth and fairly round. Select rutabagas that are not too large and are heavy for their size, firm and round to slightly elongated. Large turnips may be strong in flavor, and coarse, pithy and fibrous. Cooked rutabagas have a characteristic taste, a little strong, enjoyed by some, disliked by others. The larger rutabagas tend to be pulpy, quite strong, tougher and harder.

Greens (other than lettuce)
Small, tender leaves of broccoli and the small tender leaves of kale are the best. Collard, dandelion and turnip leaves are also excellent when sweet, tender and immature. The mature leaves of broccoli, kale, dandelion and turnip may be cooked. If not too mature, bitter or stringy, endive and escarole may also be cooked.

Kohlrabi (turnip rooted cabbage)—sometimes available.
This is grown as an annual spring and fall vegetable. It has a pale green or purple turnip-like swollen stem which grows just above the ground. It has a wonderful flavor when eaten raw and is excellent for salads