What Is Kohlrabi?
Kohlrabi is a variety of cabbage that is a minor vegetable in Europe, Asia, and differs significantly from other varieties of cabbage. People eat the thick, turnip-like stem of kohlrabi. It has a rich and delicate flavor with sweet notes.
How to grow kohlrabi
Kohlrabi is a cold-resistant crop. It is unpretentious to the soil fertility, fastly grows up, and is resistant to crop infestation.
Interestingly, Kohlrabi is called “northern lemon” for its ability to grow in a harsh climate. Kohlrabi can be grown in Canada, Alaska, and the cold States of America.
- Purple Kohlrabi;
- Light green Kohlrabi;
- Despite the outer color differences, both varieties of Kohlrabi are white inside and of the same taste.
- Kohlrabi contains:
- Mineral salt;
- Plant protein;
- simple sugars and disaccharides;
- sulfur compounds;
- tartronic acid;
- pantothenic acid;
- ascorbic acid;
- folic acid;
- Vitamins: Е (1), РР, В2 (2), А (3), В1 (4);
- Major mineral elements: silicon, potassium, phosphorus, calcium;
- Trace elements: boron, copper, molybdenum.
Kohlrabi is easy to digest and does not cause flatulence. It is recommended for pregnant women. Kohlrabi is a “vitamin and mineral storage” regardless of the variety, that is why it
- Is used for children food;
- Improves the appetite;
- Increases the metabolism and normalizes the blood pressure;
- Has a cleansing effect on the bowels;
- Has a beneficial effect on the nervous system;
Is recommended for anemia, vitamin deficiency, osteoporosis, atherosclerosis, edema, diabetes.
The research has shown that the use of Kohlrabi prevents lungs, colon and rectum, mammary glands, bladder, and prostate cancer.
Kohlrabi fresh is effective for cough, gum disease, hepatitis and cholecystitis combination therapy.
The regular supplement the menu with Kohlrabi helps to reduce weight, relieve the gallbladder, spleen, liver, and kidney inflammation.
Kohlrabi top brew is used for the treatment of tuberculosis and asthma.
It is important to know that there are several restrictions for Kohlrabi use, such as stomach diseases caused by high acidity and dysfunction of the thyroid gland.
How to choose and cook Kohlrabi
When you buy Kohlrabi, choose small ones, they will be more fragile and rich in taste. Big Kohlrabi will be worse in taste as it contains hard fiber.
It is recommended to eat raw Kohlrabi as it has more vitamins and minerals. You can offer Kohlrabi pieces to children to strengthen their teeth.
Kohlrabi cabbage is used for salads, soups, borsch, sides, bakes, vegetable cutlets, vegetable stews and pancakes.
Kohlrabi turnips can be fried in breadcrumbs, batter, stuffed with vegetables, rice, or meat, and young delicate leaves can be added to vegetable salads. Pickled Kohlrabi is delicious as well as boiled and seasoned with cheese or soy sauce or lime juice. Kohlrabi can be frozen for winter if to cut it into cubes.
For salads use Kohlrabi raw, grated or cut into strips. Combine Kohlrabi with cucumbers, apples and carrot.
Cut Kohlrabi into cubes for boiling or stewing.
You can make vegetable puree from mature leaves by boiling or stewing them beforehand.
Kohlrabi dishes harmonize with meat and seafood.
Stuffed and baked kohlrabi is preferred in German cuisine, and roasted Kohlrabi and Kohlrabi soups are loved in French cuisine.
It is important that greenhouse-grown Kohlrabi can contain nitrates, Buy Kohlrabi cabbage grown outdoor from July till October.
You can read the recipes for Kohlrabi on our website.
Kohlrabi was the food of the poor and slaves in ancient Rome. You can harvest up to three crops during the season by sowing seeds every 2 months starting at the end of March. Kohlrabi, subject to certain conditions, can be stored until early spring. French nutritionists recommend using Kohlrabi for fasting days and diets. Kohlrabi dishes are popular in French restaurants.
Energy value 44 kcal
Proteins, fats, carbohydrates ratio:
Proteins: 2.8 g ( ∼ 11,2 kcal)
Fats: 0.1 g ( ∼ 0,9 kcal)
Carbohydrates: 7.9 g ( ∼ 31,6 kcal)
Energy ratio: 25% | 2% | 71