The tasty kohlrabi (Brassica oleracea var. Gongylodes) is part of the cabbage family. But other than the leaves, it has nothing else in common with the other leafy vegetables. This is an unusual plant, with its stems and roots in the form of apples, which grow from leaf stalks. Even though it’s mostly cultivated in northern and western Europe, its especially popular in Germany and India.


kohlrabi

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Cultivated from wild cabbage, it has been named after the German words “kohl” (cabbage) and “rabi” (turnip), because it reminds of these vegetables. Kohlrabi has a taste and structure similar to the heart of cabbage. But, there are a number of varieties, which differ in taste and color, ranging from pale green to dark purple.

This vegetable is eaten only when young, when it’s very juicy, soft and delicious. Usually, it’s used in salads. On the other hand, older kohlrabi is mostly cooked, baked or stewed.

Nutritional Value Of Kohlrabi

Even though it has few calories, it gives a feeling of fullness, that lasts longer. It contains 6.2 percent of carbohydrates, 1.7 percent of fat and a trace of proteins. It is an excellent source of vitamin C – 62 mg in 100 g of this vegetable, which is about 78 percent of the daily requirement. This is a very important detail, because vitamin C strengthens the immune system, regulates the metabolism and neutralizes the effects of free radicals. Kohlrabi contains thiamin, niacin, pantothenic and folic acid, and vitamin B6. Regarding minerals, it contains calcium, iron, magnesium, phosphorus, copper and manganese.

In addition, it is a rich source of fiber, which is important not only for digestion, but also for the overall health of the organism. This is what makes us feel full and what kills the appetite. Thus, this vegetable is suitable for people who want to lose weight.

Health Benefits

As for the healing properties, it has been proven that this vegetable has a positive effect on the cardiovascular system, and that it reduces the amount of bad (LDL) cholesterol.

Regular intake of fresh kohlrabi enhances iron absorption, responsible for supplying the blood with oxygen, and thus, increasing the energy. This vegetable has a beneficial effect on the bone health, lymphatic and digestive system, connective tissue, teeth and gums. It’s proven to be very effective in relieving edema, candidiasis, and viral infections. Knowing that it can stabilize the blood sugar levels, it is recommended for people who suffer from hypoglycemia and diabetes. If you eat it regularly, it can prevent the formation of kidney stones. And, thanks to the potassium, it will regulate your blood pressure levels. Also, it’s recommended for constipation, and experts even say that it may help in the prevention of colon cancer.

Remember, this vegetable needs to be eaten fresh. Otherwise, the thermal processing will destroy its vitamin C content. Young, raw kohlrabi can be added in seasonal salads, mixed with fish, meat and cheese, as well as in fruit salads. It can be seasoned with yogurt sauces, or with citrus juice, to achieve a perfect taste.

Reference:
Kohlrabi
Kohlrabi: A Disease-Fighting, Phytochemical Powerhouse