Kohlrabi, like other members of the cabbage family, contains phytochemicals. Beneficial to human health. As sulforaphane and indole-3-carbinol, which protect against prostate and colon cancer
LITTLE calories and an abundance of vitamin and minerals make the kohlrabi an ideal food for winter. These vegetables from family cabbage are ordered rich in iron and vitamin C which are crucial for good immunity.
A diet, rich in kohlrabi helps the body maintain healthy connective tissue, teeth, and gums, and its antioxidant ingredients protect the organism from infections and cancer.
Kohlrabi, like other members of the cabbage family, contains phytochemicals that are beneficial to human health. As sulforaphane and indole-3-carbinol, which protect against prostate and colon cancer.
This vegetable contains significant quantities of the vitamin B complex. Such as niacin, Vitamin B6 (Piridoksin), thiamine, pantothenic acid. These vitamins behave as cofactors of the enzyme in different metabolisms within the organism.
Kohlrabi, except for iron, contains other significant minerals-copper, calcium, potassium, manganese, and phosphorus. All of them are important for maintaining normal metabolism of cells and bodily fluids. The ultimate effect is control of the heart and blood pressure.
Kohlrabi comes in several varieties, sporting either a purple or light green color, which look relatively similar to a turnip, with edible leafy greens growing from its top.
The leaves of kohlrabi and the stems are also edible. They contain a multitude of important vitamins and minerals, especially carotene and phosphorus. The leaves are particularly rich in provitamin A, important for the preservation of healthy cells. For this reason, nutritionists advise that these parts are also used in nutrition, and best in preparing the chips.
HEALTHY ONLY cooked
Although nutritionists advise to include fresh kohlrabi in their diet. Some experts warn that certain vegetables should not be used in the fresh state. Namely, fresh kohlrabi, cauliflower, and kale contain chromogenic substances. Too much of this vegetable can cause struma. To preserve all the important tips these vegetables are best steamed.
The veggie is best when picked small, but if any medium-sized bulbs sneak in there, just make sure to give them a good peeling before preparing. As for the larger bulbs, pitch them. When it comes to kohlrabi, big is not best. The larger bulbs tend to get woody, and the outer skin becomes tough and inedible. So if you’re growing them in your garden, keep a close eye on those babies and get them while they’re young.
4 pieces of kohlrabi
A tsp butter
500 ml of water
Sea salt for your taste
A tsp ground cumin
A pinch of sugar ( xylitol)
Cut into thin strips 4 pieces of kohlrabi.
Fry a finely chopped onion in hot butter.
Add the kohlrabi and sprinkle with 1 tsp ground cumin.
Pour up to 500 ml of water, add salt and cook almost completely soft. Stir occasionally.
Season with a pinch of xylitol and a few drops of lemon juice, and cook until the kohlrabi is tender.
It gives fresh, refreshing flavor to the food when seasoned with finely chopped parsley and dill.
- 2 pieces of kohlrabi
- 1 onion
- 1 tsp butter
- 500 ml of water
- Sea salt for your taste
- 1 tsp ground cumin
- 1 pinch of sugar xylitol
- Lemon juice
- Cut into thin strips 4 pieces of kohlrabi.
- Fry a finely chopped onion in hot butter.
- Add the kohlrabi and sprinkle with 1 tsp ground cumin.
- Pour up to 500 ml of water, add salt and cook almost completely soft. Stir occasionally.
- Season with a pinch of xylitol and a few drops of lemon juice, and cook until the kohlrabi is tender.
Founder of Chrono Diet