Dorothy FarrarKohlrabi
Kohlrabi belongs to the cruciferous vegetable family and is related to cauliflower and broccoli . In Germany alone, over 40 varieties of cabbage are cultivated. Kohlrabi has a delicate and mild aroma and goes well with a variety of dishes. Due to the vitamins and minerals it contains, it is very healthy and can strengthen the immune system if consumed regularly.
Worth knowing about kohlrabi
Kohlrabi is a cabbage vegetable. Its origin is not exactly known. It may be native to the Mediterranean or Central Asia. Today’s main growing areas are Germany, Austria and Switzerland. Kohlrabi is also called stalk turnip or top turnip. The biennial plant is a cultivated form of the cabbage.
The tubers of the plant that grow above ground are mainly used. Around 44 different species are grown in Germany alone. The varieties differ in cultivation time and coloration. In addition to whitish varieties, there are kohlrabi in green, red and purple shades. The light varieties thrive faster than the dark varieties. The tubers are about 5-20 centimeters thick. They are spherical and decorated with leaves.
Kohlrabi plants are relatively undemanding in terms of their environment. However, strong fluctuations in soil moisture have a negative effect. Young plants in particular prefer a lot of sun. Outdoors there is early, summer and autumn production. Kohlrabi is also grown in greenhouses.
The German market is saturated by home cultivation from May to November. In the months of November to April, kohlrabi is also imported from Spain and Italy. Vegetables are usually more expensive during these months. Kohlrabi has a very mild taste and a delicate consistency.
importance to health
Kohlrabi has a high health value. It is rich in selenium and can therefore strengthen the immune system and prevent influenza and colds . It is a very iron-rich type of vegetable and thus contributes to good oxygen transport in the human organism. The fiber it contains has a positive effect on digestive problems . It stimulates gastrointestinal activity and can reduce flatulence and an unpleasant feeling of fullness .
Kohlrabi has a draining effect and can stimulate kidney activity . The mustard oil contained in cabbage prevents inflammation and infections . Raw kohlrabi is also said to promote the flow of bile . The mineral calcium is good for bone and dental health .
Magnesium can help prevent arteriosclerosis . Atherosclerosis is the calcification of the blood vessels . Blue kohlrabi varieties contain the coloring agent anthocyanin. This ingredient is said to reduce the risk of cardiovascular disease and cancer .
Ingredients & nutritional values
100 grams of kohlrabi consists of more than 90 percent water. Kohlrabi is rich in minerals. Cabbage contains potassium, calcium, magnesium, phosphorus and iron, among other things. In addition, kohlrabi is a supplier of vitamins C, A, B1, B2 and niacin.
intolerances
An intolerance is an oversensitive reaction of the human organism to certain substances. In the case of intolerance to kohlrabi, allergies to relatives of the cabbage vegetable are also possible.
In addition to kohlrabi, the cruciferous vegetable family also includes kale , Chinese cabbage , cauliflower, broccoli, Brussels sprouts , mustard, and horseradish . If you have a known intolerance, these foods should be consumed with caution.
Shopping and kitchen tips
When buying kohlrabi, pay attention to the leaves. The fresher the tuber, the greener and fuller its leaves are. Large tubers are more woody than the smaller kohlrabi. Kohlrabi should be eaten as soon as possible.
If it is stored, it is advisable to remove the leaves beforehand. These remove water from the tuber and reduce its shelf life. To extend the shelf life, kohlrabi can be wrapped in damp paper.
If the kohlrabi has dark spots and reaches a lot like cabbage, it is layered. It should be used as soon as possible if the stems can be easily separated at the base. If kohlrabi is to be frozen, it is advisable to chop the vegetables beforehand and steam them for a short time. Before preparation, the cabbage should be washed and the leaf stalks removed.
preparation tips
Kohlrabi is suitable for raw consumption and can be served in stick form with various dips. It can be boiled or steamed as a vegetable side dish. It also goes well with stews, soups and as a filling for various casseroles. Kohlrabi is peeled beforehand and cut into pieces, slices or strips, as desired. It tastes delicate and mild and is therefore very adaptable. Kohlrabi leaves can be used like leafy greens. They are good for preparing salads.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.