Healthy Food Database
Kohlrabi means 'cabbage turnip'. It dates back to the 16th century and was first developed in Northern Europe. It belongs to the large cruciferous family along with cabbage, broccoli and brussel sprouts. Kohlrabi tastes similar to a turnip but is milder and sweeter. There are two types of Kohlrabi. One is pale green, the other purple. It looks like a root vegetable but it is actually a bulbous stem with leaf stalks sprouting from one end.
In Season: Winter
Choose firm, heavy kohlrabi with deep green leaves that are not wilted or brown.
Store in the crisper section of the refrigerator in a plastic bag for up to four days.
Tips & Tricks:
Peel and include in warming meals with other winter vegies or grate and add to salads and stir fries.
A serve of kohlrabi is about 0.5 cup.
Nutrition per Per serve:
Monosaturated Fat , g:
No information available
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
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