Kohlrabi is the swollen stem of a brassica commonly used in Central and Northern European cuisines; it has a crunchy, slightly sweet flavor somewhere between cabbage and turnip and can be eaten raw, roasted, steamed or added to slaws and salads. It’s prized for its mild taste and crisp texture that holds up well in both raw and cooked preparations.
Nutritionally, Kohlrabi is very low in calories and a good source of fiber, providing about 3.6g of fiber per 100g, and it also supplies notable vitamin C and potassium for relatively few calories. It’s low in fat and provides a bit of plant protein, making it a light, nutrient-dense vegetable.
Beyond basic nutrients, Kohlrabi contains glucosinolates typical of cruciferous vegetables, which are associated with antioxidant and detoxifying actions, and its vitamin C and fiber contribute to general immune and digestive support.
Kohlrabi is the swollen stem of a brassica commonly used in Central and Northern European cuisines; it has a crunchy, slightly sweet flavor somewhere between cabbage and turnip and can be eaten raw, roasted, steamed or added to slaws and salads. It’s prized for its mild taste and crisp texture that ... Show more
