Although kohlrabi is a member of the cabbage family and is related to crops such as broccoli and kale, you will be hard-pressed to find it on anyone’s grocery shopping list. Kohlrabi is also known as kohlrabi. The bulbous bottom of the kohlrabi plant is the most popular component to consume, despite the fact that the rest of the plant is edible. In India and other parts of Asia, where it is mostly produced, cooks and chefs have been known to use the leaves in their dishes.
When kohlrabi is peeled, its skin is either green or purple, and the flesh is white. Peeled kohlrabi looks very much like horseradish. This particular veggie is distinct from all other vegetables in existence. The high sulfur content of raw kohlrabi can cause abdominal discomfort if you consume an excessive amount of it on its own. Kohlrabi’s popularity has not suffered as a result of this, and while you may not be familiar with the vegetable, you should try it since it is rather tasty.
What does kohlrabi taste like? If you consume kohlrabi in its raw form, it will have a flavor that is comparable to that of cauliflower or broccoli. Cooking or roasting kohlrabi brings out its natural sweetness; in particular, roasted kohlrabi has a more pronounced sweetness that is reminiscent of parsnips or apple sauce. Kohlrabi has a flavor that is somewhat peppery and resembles the flavor of radishes in many ways. Kohlrabi’s flavor is highly dependent on the preparation method that’s chosen for it.
It is possible that the flavor of raw kohlrabi is best characterized as a combination of cucumber and turnip; it has a somewhat spicy undertone, and its texture is crisp. This exotic plant is relatively well-known in both Europe and India, but in the United States, it has not yet established a strong reputation for itself.
- Nutritional Benefits of Kohlrabi
- Culinary Uses of Kohlrabi
- Origin of Kohlrabi and Where to Procure it
- Can You Substitute Kohlrabi for Cabbage?
- Facts You Don’t Know About Kohlrabi
Nutritional Benefits of Kohlrabi
We have discussed how eating an excessive amount of raw kohlrabi may cause stomach trouble; the presence of sulfur is considered to be beneficial to one’s health. This is only an illustration of how indulging oneself excessively in a particular activity may have negative consequences.
The nutritive value of kohlrabi cannot be overstated. Did you know that eating a piece of kohlrabi provides a greater amount of vitamin C than eating an orange does? In addition to this, one cup of kohlrabi has just 36 calories, in addition to an abundance of vitamins and fiber that your body need. Kohlrabi is considered to be a nutrient-dense vegetable. In addition to that, it has a respectable quantity of vitamin B6, potassium, and folate.
Glucosinolates are the sulfur-containing chemicals found in kohlrabi. These compounds assist the body in the formation of isothiocyanates and indole-3-carbinol. Kohlrabi is a member of the cabbage family. These substances are useful for avoiding the development of specific types of cancer, such as cancer of the colon, lung, and breast, among others. Raw kohlrabi is the best way to ensure that your body absorbs all of the beneficial components that come from eating this vegetable. When heated, these compounds will decompose into their constituent elements.
Kohlrabi is a rich source of antioxidants, which prevent the body from being damaged by free radicals and is one of the health benefits of eating this vegetable. A significant contribution is also made by them to the strengthening of the immune system, the acceleration of the healing of wounds, and the production of collagen. In addition to this, it has vitamin B6, which is a well-known vitamin for its capacity to encourage the body’s creation of red blood cells. Increasing your intake of vitamin C may also assist in strengthening your immune system and warding off common infections.
One cup of kohlrabi supplies the body with about 17 percent of the recommended daily intake (RDI) for fiber, which is highly useful for the body since fiber is very vital for the body. Fiber maintains a healthy balance of blood sugar and is beneficial to the probiotics that live in our mouths. It also increases the volume of food that has been digested, which helps the metabolism and makes it easier to move the bowels. As a result, the risk of constipation and other ailments that might damage the digestive system is decreased.
Kohlrabi also includes a significant quantity of potassium, which is beneficial for maintaining fluid balance and may make a positive contribution to the health of the heart by assisting in the regulation of blood pressure inside the body. Kohlrabi is excellent for maintaining a healthy weight, maintaining good nerve function, maintaining healthy bone structure, and maintaining healthy eyes. It is going to be a wonderful addition to anyone’s diet.
Culinary Uses of Kohlrabi
Raw kohlrabi is an option for consumption. You may take off the skin, then dice, slice, or dice and slice it into salads, or you can just eat it as it is. Just be cautious not to consume an excessive amount of raw food. Cooking kohlrabi does not alter its flavor in any way, making it an excellent addition to a wide variety of cuisines and recipes.
Because kohlrabi has a mild taste, it will pick up and take on the characteristics of the more dominant flavors in the dishes to which you add it. Because of this, kohlrabi is very adaptable and works well in almost any dish that calls for veggies. If you want to try something new with a recipe, you may swap out radishes and turnips with kohlrabi instead. Kohlrabi can also be used in place of turnips.
Cooking methods for the bulbous section of the kohlrabi include steaming, sautéing, roasting, broiling, and stir-frying. You could even mash it up like a potato if you wanted to. Even if the kohlrabi skin may be eaten, it is possible that you will not appreciate having it in your dinner if it is very thick. You may take the leaves of the kohlrabi plant and cook them in the same way that you would prepare kale or Swiss chard. Every component of the kohlrabi plant can be eaten. Salads are another delicious way to eat the greens.
Origin of Kohlrabi and Where to Procure it
Even if kohlrabi seems to be a perfect illustration of what an extraterrestrial vegetable ought to look like, we may be relieved to know that its roots are firmly planted on earth. Kohlrabi is also known as German Turnip, and the name comes from its country of origin, Germany. Kohl is the word for cabbage, while the Swiss German word Rabi is understood as turnip. This is due to the fact that the swollen stem of the plant appears similar to turnips.
It is believed that kohlrabi was first cultivated in Europe around the year 1500. Kohlrabi is a biennial plant that is a member of the Brassicaceae family, which also includes brussels sprouts, cauliflower, kale, broccoli, and a species of wild cabbage known as Brassica oleracea. Kohlrabi’s history can be traced back to Europe.
Kohlrabi comes in a number of various types, including the White Vienna, the Purple Vienna, the Purple Danube, the White Danube, the Gigante, and the Grand Duke. In the United States, you may get this strange-looking vegetable in supermarkets and at farmers markets if you seek for it hard enough and look in the right places.
Can You Substitute Kohlrabi for Cabbage?
In comparison to cabbage, the taste of kohlrabi is sweeter and less pungent; yet, it may be used in lieu of cabbage in certain applications. The two foods have quite distinct tastes, despite the fact that their textures are relatively comparable to one another.
Facts You Don’t Know About Kohlrabi
- If there is any chance that you won’t be able to consume your kohlrabi right away, you may keep it in the refrigerator for up to a week before it starts to go bad.
- Kohlrabi is grown commercially on several continents, including North America, despite the fact that it is not a particularly well-liked vegetable in the United States. Europe, Africa, and many other continents are among those that grow it.
What is the best way to eat kohlrabi?
Kohlrabi may be used in a wide variety of ways. You may cut or slice it as you want, steam it, and basically anything else goes with it. Include kohlrabi that has been steamed in meals such as stir fries, spaghetti, soups, and stews. You can even mash them with cauliflower or potatoes for a fun variation.
Is kohlrabi eaten raw or cooked?
Raw or cooked, kohlrabi is delicious in any form. Tossing the raw, peeled bulbs into a slaw is one of Brad’s favorite ways to prepare them. For this, he uses a mandoline to shave the bulbs into matchsticks before tossing them.
Is kohlrabi similar to turnip?
The flavor of kohlrabi is similar to that of cabbage, and its appearance is similar to that of a turnip, although a spiny turnip that is sprouting leaves that seem like a hybrid between kale and collard greens. The edible globe of kohlrabi is really the modified and inflated stem of the plant, which grows above ground even though it has the appearance of being a root vegetable.
Does kohlrabi give you gas?
Cruciferous vegetables such as broccoli, kale, collard greens, Brussels sprouts, and kohlrabi, among others, may in fact produce gas, bloating, and diarrhea if they are consumed raw or in high amounts.
Is kohlrabi a Superfood?
The vegetable known as kohlrabi is a great source of vitamin C and a decent source of fiber, potassium, and vitamin B6. In addition to its important function in the maintenance of bones, teeth, and cartilage, vitamin C is necessary for the healing of wounds and the formation of scar tissue. Iron absorption may be improved by eating foods that are high in vitamin C.
Is kohlrabi better for you than potatoes?
What makes Kohlrabi a superior option than Red Potato? Clearly a higher relative amount of vitamin A (RAE) per 100g. Vitamin A is a fat-soluble vitamin that plays a significant role in ensuring that a person has good eyesight. In addition to its role as an antioxidant, it plays a significant role in the maintenance of healthy teeth, bones, soft tissues, and skin.