This cabbage is very tasty, full of vitamins and elements necessary for the body, the benefits, and harms of which have been well studied to talk about their effect on health. This cabbage has been popular inworld since the Roman Empire, but it was especially popular in Germany throughout the Middle Ages.
What is Kohlrabi?
As seen by its name, it is translated from German to “cabbage-turnip.” (Kohl – “cabbage”, Rabi – ” turnip”). Kohlrabi looks like a turnip and is nicknamed the cabbage queen because it is the most useful for human health and tasty. This unpretentious crop can be planted on any garden plot.
What does Kohlrabi taste like?
Unlike turnips, the edible part of kohlrabi is not the root vegetable, but the stem. It is a tangy, slightly sweet vegetable with a cabbage stump flavor. From April to October, it adds variety to our diet and is beneficial to our health. For use, it is important not to miss the moment of ripening.
Kohlrabi has a high nutritional content, and its benefits have been known since the time of Ancient Rome. Raw kohlrabi contains 36 calories, 8 grams of carbs, 5 grams of fiber, and 2 grams of protein per cup. This cabbage is abundant in vitamins and other nutrients, and it can be frozen or kept fresh for a long time without losing nutritional value.
This vegetable is high in mineral salts and plant proteins. Simultaneously, cholesterol and saturated fat levels are extremely low – only 0.1 g. Insoluble fiber, such as cellulose, helps the body remove cholesterol and bile acids quickly, delays carbohydrate and lipid absorption, and prevents gall bladder stones.
Kohlrabi has a high content of mono- and disaccharides, such as glucos , sucrose, lactose. Their amount per 100 g of the product is 7.9 g – which is significantly higher than in strawberries, carrots, and pumpkin.
Kohlrabi is a popular vegetable since it contains a lot of macronutrients and micronutrients. Calcium, potassium, phosphorus, magnesium, manganese, copper, and zinc are all present.
Therefore, the vegetable is very useful for hypertensive patients. Fiber and other rapidly absorbed fibers help remove cholesterol from the blood.
Kohlrabi is a wonderful food for preventing atherosclerosis. The beneficial elements in the mix gradually dilate blood vessels and promote circulation. As a result, the chance of a blood clot is significantly reduced.
Fresh kohlrabi juice is used for coughing and hoarseness, for inflammatory processes in the oral cavity, for diseases of the stomach, intestines, liver, kidneys, spleen, for anemia, etc.
Kohlrabi cabbage is ideal for baby food. In medicine, a decoction of the tops and kohlrabi fruit is used to treat asthma and pulmonary tuberculosis. And in some countries of Western Europe, not only stems are eaten, but also young leaves, in which there are no less nutrients than in the stem.
Since kohlrabi is used in cooking, it is worth knowing that kohlrabi cabbage can not only be stuffed, but also baked, fried in breadcrumbs, pickled, and boiled kohlrabi is served hot with the addition of cheese sauce. To emphasize and enhance the special taste of this vegetable, it is recommended to add lime juice or soy sauce to dishes with fresh cabbage.
Kohlrabi in the kitchen completely replaces the traditional white cabbage. It is superior in taste and is also shelf-stable. Kohlrabi soups are distinguished by their high taste and richness of nutrients. There are many recipes for this type of cabbage. And all because this vegetable will be an excellent helper for your body.