All color varieties of kohlrabi are high in isothiocyanates and glucosinolates, which are powerful antioxidants associated with a lower risk of certain cancers, heart disease, and inflammation (16, 17, 18). Lettuce 9. I’ll share a few of my favorite kohlrabi recipes, but first, let’s talk about what it is and how to select a fresh one. Kohlrabi nutrition. Here are 13 of…. Here are 14 of the healthiest vegetables on the…. Kohlrabi is a cruciferous vegetable that’s closely related to cabbage. They’re best served when piping hot, but they’re also tasty when served cold the next day. It makes a fantastic appetizer or side dish to shredded pork or chicken. When you get home, remove the leaves (but don’t throw them away—add them to your dinner salad or saute them in olive oil with garlic for a tasty treat). Mix until a soft, sticky batter comes together. What’s more, fiber is the main fuel source of healthy gut bacteria, such as Bifidobacteria and Lactobacilli. Eat It Raw. Its leaves, stems, and bulbs can be eaten raw or cooked. Despite its name, kohlrabi is not a root vegetable and does not belong to the turnip family. Before I could wonder if it was a root vegetable or a weird fruit, I cut into it and fell in love with its crisp texture and unique flavor. Kohlrabi, which can be green or purple, is a bulbous vegetable surrounded by two layers of stiff leaves attached in a rosette, like a cabbage. Kohlrabi is a rather versatile vegetable when it comes to how to prepare. It has a long leafy stem and round bulb that’s usually purple, pale green, or white. If you want to experiment with new vegetables, kohlrabi is an easy, versatile ingredient to add to your recipes. Kohlrabi is an important part of the Kashmiri cuisine where it is called Mŏnji and is one of the most commonly cooked vegetable along with collard greens (haakh). Our website services, content, and products are for informational purposes only. Cabbage 5. Kohlrabi is a delicious and easy addition to many recipes. This article examines the benefits and key differences of…. Kohlrabi is very nutritious and offers various health benefits. one of these oils with a high smoke point, Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents, 4 medium kohlrabi (about 2 pounds), cut into 1-inch cubes, 1 pound kohlrabi, shredded (about 3 medium kohlrabi). Kohlrabi contains a wide array of antioxidants, such as vitamin C, anthocyanins, isothiocyanates, and glucosinolates. Kohlrabi’s taste and texture are similar to those of broccoli stems and cabbage, although it is slightly sweeter. Both its bulb and leaves can be eaten raw or cooked and serve as easy swaps in many recipes. Then, slice them into rounds on a mandoline, cut tiny matchstick pieces or dice them into cubes and get ready to enjoy! Furthermore, it’s rich in vitamin B6, which supports immune health, protein metabolism, and red blood cell production (7). This is a great way to get kids to eat their kohlrabi! Scallion 7. Enjoy the slices alongside your favorite dip as a crudite vegetable, or chop it up into matchstick pieces using a mandoline and use it instead of cabbage in coleslaw recipes. Kohlrabi is an excellent source of nutrients. Cruciferous vegetables are low-calorie, and rich in folate, vitamins C, E, and K, and fiber. If you’re looking for even more ways to use kohlrabi, try this creamed kohlrabi recipe, or use it instead of potatoes next time you make soup! Kohlrabi packs nutrients and antioxidants that may boost immune health and lower your risk of chronic disease. Kohlrabi contains powerful plant compounds called glucosinolates and isothiocyanates, which are mainly found in cruciferous vegetables. Radish 6. Kohlrabi, also known as German turnip, is a cruciferous vegetable. Finally, a high-fiber diet may protect against heart disease. One cup (135 grams) of raw kohlrabi provides (2): The vegetable is an excellent source of vitamin C, a potent antioxidant that protects your body from free radical damage and plays a role in wound healing, collagen synthesis, iron absorption, and immune health (3, 4, 5, 6). Keep it simple though. What’s more, the bulb can replace crunchy vegetables like broccoli, cabbage, radishes, and potatoes, while the leaves can be used in place of kale, spinach, or other greens. It’s a brassica—like cabbage, broccoli, and cauliflower—and those cute bulbous shapes grow above ground, not below. Raw kohlrabi is one of my favorite summertime treats. It has long leafy greens that shoot out from the top. Poor digestion can cause major disruptions to your life. Furthermore, purple kohlrabi is high in anthocyanins, which have been shown to lower blood pressure and your risk of heart attack (26, 27, 28). All parts of the kohlrabi can be eaten, both raw and cooked. One review of 15 studies found that a diet rich in this nutrient decreased the risk of death from heart disease by 24%, compared with low-fiber diets (29, 30). Deficiency in this nutrient is linked to a weakened immune system (31, 32). Flip the cubes and rotate the pan, putting it back in the oven for another 10 to 15 minutes, until the kohlrabi is tender when pierced with a fork and the edges are lightly browned. Kohlrabi is packed with nutrients that are linked to various health benefits. This article takes a look at 10 of the healthiest winter vegetables and why you should include them in your diet. Everyone knows that vegetables are good for your health, but some truly stand out from the rest. Here are 20 foods that are…, From carrots to potatoes to onions, root vegetables have long been enjoyed as a delicious part of a healthy diet — and for good reason. On the other hand, insoluble fiber isn’t broken down in your intestine, helping add bulk to your stool and promoting regular bowel movements (19). It’s a quick way to know how fresh the bulbs are, because the leaves wilt within a few days of harvest. If the leaves have already been removed, you’ll have to give the bulb a gentle squeeze; if it’s soft, it’s probably past its prime. Preheat the oven to 450°F. In fact, you can get about 17% of your daily fiber needs from a single cup (135 grams) of this vegetable (2). The name is German (kohl for cabbage, and rube for turnip) and they’re in the brassica family, along with cabbage, broccoli and Brussels sprouts.