Benefits of Kohlrabi
Kohlrabi is an annual vegetable, and is a low, stout cultivar of cabbage.
Kohlrabi is actually a German term for cabbage turnip. It belongs to the cruciferous vegetable family just like cabbage, broccoli, cauliflower, kale, collard greens and Brussels sprouts.Even though it seems like a root, its actually aswollen stem which grows over the soil. The structure of kohlrabi is comparable to that of the broccolis stem, yet is more gratifying and also milder in flavor having a touch of radish. The purple kohlrabi is just colored on the exterior. Internally, it is comparable to the green kohlrabi which has a white yellow flesh. Kohlrabi in the German terminology implies cabbage and thats the family line which Kohlrabi originates from. Kohlrabi is usually a mix of a cabbage as well as a turnip.
Kohlrabi is a German word forcabbage turnip. It is part of thecruciferousvegetable family as with cabbage, broccoli, cauliflower, kale, collard greens and Brussels sprouts. Although it looks like a root, it is actually aswollen stem that grows above the ground. The texture of kohlrabi is similar to that of the broccolis stem, but is sweeter and milder in taste with a tinge of radish.
3. History of Kohlrabi
Kohlrabis accurate origin is not clear, however it had been recognized by the 1st century A.D., for Pliny the Elder mentions aCorinthian turnip, whichfrom its explained growing habitsis probably kohlrabi. Apicius, who authored the earliest recognized cookbook on dining and cooking in imperial Rome, additionally mentions the vegetable within his recipes.
4. Nutritional Benefits
Kohlrabi is found to be rich in dietary fiber, carotenoids, vitamins A, C, K and the B vitamins. As with the other vegetables in this family, it is rich with various anti oxidants that protect against colon and prostate cancer. Kohlrabi, also known as knol khol or German Turnip, is a stout, round, tuberous vegetable in the Brassica family, the family that also includes cabbage, broccoli, cauliflower, kale, collard greens, and brussels sprouts. This stem vegetable is native to Europe. Scientific name: Brassica oleracea (Gongylodes Group).
The high level of potassium in kohlrabi makes it a useful ingredient to be included for making an alkalizing drink to counter over acidification. The plant requires well drained fertile soil and average sun light to flourish. Its edible stem attains maturity and ready for harvest in 55 60 days after sowing. Approximate weight is 150 g. Being a modified stem vegetable, kohlrabi is less prone for cracking and has a good standing ability for up to 30 days even after maturity.
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SuperFood - Halibut
Halibut is a large flatfish found in the northern waters of both the Atlantic and the Pacific oceans. As one of the largest of the flatfish, it has a slightly higher mercury level than flounder and haddock. As a “moderate” mercury fish, halibut is still safe to eat, but don’t have it more than six times a month. It has a very strong complement of vitamins and minerals.Nutritional Facts
Three ounces of halibut cooked by dry heat provides 19 calories, 0 g carbohydrate, 22.7 g protein, 2.5 g fat, 0 g dietary fiber, 35 mg cholesterol, 152 IU vitamin A, 6 mg niacin, 1.2 mcg vitamin B12, 12 mcg folic acid, 490 mg potassium, 59 mg sodium, 242 mg phosphorus, 51 mg calcium, 0.91 mg iron, and 91 mg magnesium.