Kohlrabi, a vegetable from the cabbage species and mustard family, is of European origin. Kohlrabi and turnip share the same globular appearance. It comes in two color varieties–purple and green. The leaves of the kohlrabi sprout from all parts of the turnip-looking globe. It is often mistaken for a root crop when, quite contrary, kohlrabi grows just slightly above the ground.
How to Eat Kohlrabi
The enlarged stem is the most commonly eaten part. It has a mild, sweet, delicate flavor. When eaten raw, it is crispy and juicy like a turnip. Aside from being eaten raw, kohlrabi can be steamed, barbecued or stir-fried. They are best tasting when young–about 2-3 diameter in size–and with easily pierced skin. Overgrown kohlrabi has tougher and less edible skin. When this happens, the tough part has to be peeled prior to eating. Kohlrabi leaves are edible too.
Kohlrabi is currently making a name for itself in the United States. What used to be an unknown vegetable, is starting to become a household name because of its nutritional benefits.
Benefits of Eating Kohlrabi
Kohlrabi is low in calories, saturated fat and cholesterol. It is a very good source of fiber. A serving size of one cup is equivalent to 19% of the Recommended Daily Allowance (RDA) for dietary fibers. It is also rich in vitamins and minerals. It is an excellent source of vitamin C–way above the required Recommended Daily Allowance (RDA). This makes it a great immune system booster. It is also a good source of thiamin and folate and a very good source of vitamin B6. Kohlrabi is also rich in minerals such as potassium, copper and manganese.
With all the nutrients that Kohlrabi has, it certainly deserves a spot at the dining table. Kohlrabi can be found in most produce departments of supermarkets. Recipes associated with Kohlrabi are widely available online.