Benefits of Kohlrabi
Kohlrabi is an annual vegetable, and is a low, stout cultivar of cabbage.
1. Kohlrabi
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.
2. Description
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).
5. Acidosis
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.

  • Health Calculators
  • Benefits of Fenugreek Seeds and Leaves
  • Tips to get ready for Office
  • What to Eat in Manipur
  • Tips to get ready for Work
  • Precautions while using Induction Cooker
  • Healthy Juices
  • Rules to play Olympic Decathlon
  • Benefits of Cumin

  • Natural Nutrition - Eat butter

    Go to the refrigerator now and throw away low-fat spreads and margarine. They taste nasty and are packed with additives you should avoid. Substitute organic butterólook for local farmhouse butter, which has a distinct crumbly texture. Use only a scraping if you are worried about the health risks of saturated fat, or drizzle on extravirgin olive oil instead.
    More ...

    Shlok Consultants