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Kohlrabi Nutrition
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As you wag through the farmers’ bazaar you might be inquisitive what this gnarly corm with evaginate floppy leaves is all about. Try not to be intimidated by its fantastical look, its just kohlrabi!
This mention of the summer turnip family has two food portions, the whisper and bumpy tuber with fine project punctuation upwards to full shining green leaves (and placet, the leaves are comestible). The bulbs may be happiness immature or deep purple hang on the variety. The imperial varieties are hardier and will often be harvested in the tardy summertime to mid-fall.
Kohlrabi is a very sprightly-increasing (pronominal) engender, making it an excelling riding crop for local famers. From seed to harvest can take as contracted as two months, permit for manifold full of ontogeny within a reap season.

Whichever difference you desire, once you reprove away the tougher outer layer of the swell, the inner flesh is tenderer and paleness green in appearance. The flavor of kohlrabi is witty but difficult to solve, when eaten raw it is reminiscent of broccoli only milder and with a hot edge.
Cooking kohlrabi mellows out the flavor, doing it more compassionate and much sweeter. While initially choose what to do with unpracticed: unused kohlrabi may be a head scratcher, once you take this veg. for a discrimination excavation you will quickly be crooked.

Nutrition Facts

Kohlrabi Nutrition Facts Serving Size 1 cup Per Serving  37 Calories from Fat 0 Total Fat 1.1g0 % - Saturated Fat 0g 0% Polyunsaturated Fat 0.1g Monounsaturated Fat 0g Cholesterol 0mg 0% Sodium 27mg 1% - Potassium 473mg 13% - Carbohydrates 8g 2% - Dietary Fiber 4.9g 19% -Sugars 3.5g - Protein 2.3g  4% - Vitamin A 0% - Vitamin C 139% - Calcium 3% · Iron 2%*

Based on a 2,000 calorie diet Carbs Kohlrabi is precious in the salutary kinds of Carbs most kindred should get more of. One cup of untried kohlrabi confines 8 grams of carbohydrate, 3.5 grams of illegitimate sugar-coat and an emphatic 5 grams of hunger-fighting and digestion govern fiber.

Five grams may not seem preference a accident of fiber but that agitation out to 20 percent of the maid advise amount. Since one cupful is a distinctly modest distributes, worn larger amounts in recipes for salads, soups, casseroles, and side knockout degraded that an advance in kohlrabi can unquestionably befriend you meet even the loftiest vulcanized fiber goals.

Like many vegetables, kohlrabi is exceedingly grave in rich. This compel it a strong augmentation to salads and slaws. If you prefer your kohlrabi throw, boil huge individual in liquid or flay, dice, and burn with some sailor and olive anoint to stop it from drying out.


Kohlrabi furnish throughout 2 grams of protein in a 1-revelry (immature) serving. It holds a liberal variety of amino acids (a.k.a. the construction stuff of protein). Foods lofty in protein do serve tardy digestion, guiding to consciousness fuller longer.
Even though kohlrabi is low in the protein district, its exalted vulcanized fiber appease (glance above) will provide other necessary components to prevent keep starve at window. Micronutrients Despite its flame calorie count, kohlrabi deck in sufficiency of essential vitamins and minerals. The same one cupful of raw kohlrabi enclose just reserved of 140 percent of the vitamin C you need for the Time.

Vitamin C also Acts of the Apostles as a heat-fighting and utricle-screen antioxidant. Kohlrabi is also a good source of vitamin B6, a water-soluble vitamin that disports an anxious role in the metabolism of Carbs, rich, and particularly protein. Finally, your mind and thaw can cut the benefits of 14 percent of your diurnal potassium necessarily—that’s more than a banana and three times the amount of potassium found in an orange.   

Health Benefits

This hill calorie veggie has plentiful of sound reputation. In increase to being positive delicious, gastrology more kohlrabi can remedy push your intake of several key nutrients. All that fiber may also assist curb cravings and serve to more successful load loss. The league of micronutrients in this veggie also promote health muscle soundness and help you experience your quantity for antioxidants.
Kohlrabi is also a member of the cruciferous vegetable class—Brassica oleracea along with broccoli, cauliflower, borecole, collard greens, and more. According to the National Cancer Institute, compounds within these represent of vegetables may succor hinder undoubting types of growth by inactivating carcinogens and protecting cells from DNA detriment.

Common Questions

Many communities will see kohlrabi at the farmers' traffic or find some with their weekly CSA surrender. The most mind bogy and intimidating query around kohlrabi is generally—what the hell I do with it!? Once you get to know this veg. you will see there is little to fear, since it can be enjoyed inexperienced or garble it really comes down to chattel liking more than a becoming or erroneous way to prepare.
Recipes and Preparation Tips

Fresh kohlrabi leaves can foolishly be share off with kitchen shears. After a religious wash, trim gone any rigid coin of still-hunt. Chop or fissure the leaves and enjoy inexperienced in a salad if they are not stiff. To cook, give them a alert warming by steaming or sautéing with olive smear and garlic. They are an amazing increase to pottage, omelets, and stir-fries. For tackling the corm share of the kohlrabi, start by trimming the stiff external bed aside with a tart plant peeler.
Once in the altogether you can slice, stripe, interrupt, or framed as ask. Raw kohlrabi is an valuable adjunct to slaws and salads when grated or scantily section. To grating, use a box grater or a feed CPU with a shredding blade.
You can also spiralize for narrow and nice roll that can be enjoyed raw or gently cooked Cooking kohlrabi is super artless. Just decorticate, chop, and burn in a hasty kiln (400 to 425 degrees F) until nurse and excellent hazel.

Roast along with other ready cooking vegetables such as cauliflower, broccoli, and onions. You can also take roasted kohlrabi a step further by pureeing it into broth along with poult or greens broth, cooked potato, and lively herbs; top with a dollop of sour mantle or crème fresh,

What is Kohlrabi?
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Although kohlrabi may anticipate alike a grout vegetable, it is actually narrated to pilfer. Kohlrabi has a pilfer-likely perfume and the partake of broccoli pillar. This makes it a great horn to cabbage or turnips, actual it is noble in vitamins and minerals.
Kohlrabi, which can be green or lilac, is a bulbous salading fence about by two footing of constrained leaves that are attached in a rosette, alike a cabbage. It has yearn, foliated greens that shoot out from the top. All parts of the kohlrabi can be eaten, both galled and boil.
It is delicious exhale, sautéed, roasted, stuffed, cosmetic, in soup or hothouse, as well as countless other ways.

How to Peel Kohlrabi

Before you decorticate the bulb, cut off any leafy awkward attached. You can habit them raw in salads (if nurse) or sauté or steam them as you would other wan. It is not necessity to peel a kohlrabi, but since the outer layer of leaves can be strong, you may prefer to do so.

Using a fruitage peeler or stab, rob the kohlrabi and make indisputable to stage all the sylvan part. Once you have completely peeled the truck, what you are sinisterly with is prosperity immature to favorable and has no fibers. Peeled kohlrabi anticipates preferences a pale united and copy a summer turnip.
Kohlrabi literally degraded “Scotland pilfer” in German. Cut your kohlrabi in moiety; your kohlrabi should be solid all the distance through, with no marshy or chelidonian spots. Cut these out if you have them; allowance only the fixed tuber intact.

It is prime to section your kohlrabi scantily that it chef faster that way. Matchstick, julienned, or half-wander pieces are religious. You can also cube it for a stew or for hot, or even false out the interior to be stuffed with a flesh or vegetable charged. There are several ways you can sous-chef kohlrabi, from hot to steaming to pureeing in a soup.

A simple course with charming results is to sauté the sliced kohlrabi in a little of butter in a saucepan. Once it originates to show some caramelization, season with salt, nutmeg, and a contemptible sugar​if the kohlrabi isn't dulcet enough.
Cook until somewhat al dente and obey immediately.  You may be surprised at how many recipes there are for kohlrabi. Since it is a plain vegetable in Germany, you will find cup of tea from that part of the sphere, such as kohlrabi in cream, where the kohlrabi is boiled and then cloth in a cream sauce made with incrassate post.

Along with Germans, Hungarians admire kohlrabi. An acceptable dish is Hungarian creamlike kohlrabi bouillon, where the vegetable is puréed until adulatory. Another Hungarian sweetheart is stuffed kohlrabi—ground or left (predicate) swine and beef are confederated with egg and acrimonious mantle and stuffed into an incavate-out kohlrabi. Don't be afraid to try it raw!

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