Kohlrabi the healthy vegetable from the north
Kohlrabi is from the same family as ordinary cabbage, but apart from the colors (light green or purple), they do not have many similarities. While plain cabbage has leafy sheets, kohlrabi is quite scarce with leaves on the ends of the stems.
The origin of the Kohlrabi is in central and northern Europe on the shores of the North Sea, in Germany, where it is now mostly used. Kohlrabi is everything except some ordinary vegetable.
Kohlrabi is a wild variety of wild cabbage, and the name derives from the German words kohl = cabbage and rube = turnip. The literal translation is “cabbage-turnip” which best describes this vegetable. In the supermarket, it is kept in the refrigerator because otherwise can not last long.
If you’ve ever tasted the roots of plain cabbage, kohlrabi is something that tastes most similar to him. Like cabbage, kohlrabi can be found in the stores as pale green or purple and is usable only when young.
The young kohlrabi has the size of a flat tennis ball and is used mostly in a salad, freshly. Simply peel the kohlrabi as a potato and cut it or grind it. If the ground kohlrabi is squeezed through the gauze, you get a delicious juice. The kohlrabi juice must be used immediately.
In addition to the use of salad and kohlrabi juice, this vegetable can be cooked and steamed. In addition to the roots, the leaves are also edible, as it contains a lot of minerals and vitamins. When cooked, and steamed, the vitamin C is destroyed, so it is best to use kohlrabi in salads fresh.
Kohlrabi in 100 g has 27 kcal, which makes it a good food for weight loss diets. Has 6.2g of carbohydrates, sugar 2.6 g, dietary fiber 3.6 g and 1.7g of protein. Of vitamins, kohlrabi contains the most vitamin C, vitamin B complex, and vitamin E. Of minerals kohlrabi contains calcium, iron, phosphorus, potassium, manganese, magnesium.
Why is kohlrabi healthy?
The fiber content in the kohlrabi is high, so this vegetable is used to lower the levels of bad cholesterol and triglycerides in the blood. Due to the fiber content, it is good for reducing constipation, alleviating the symptoms of hemorrhoids, and also contributing to reducing the risk of colon cancer.
Kohlrabi helps with anemia, various viral infections, and also affects the health of the digestive system, teeth, and gums.
It is appreciated in diabetics because it regulates blood sugar levels, and in people with hypertension, it regulates blood pressure. Kohlrabi also plays a role in the health of the bone and lymphatic system.
The recipes in which the kohlrabi is included are a lot, so find some interesting and enjoy this great vegetable. If your choice is a salad, you can combine with other vegetables, and you can season it with classic olive oil and vinegar or yogurt or sour cream or with lemon juice.
If kohlrabi is cooked or steamed, it is best to cut it so that the period of heat treatment is as short as possible. You can prepare it on steam or bake it in the oven.
Related: Root vegetables treasury of health