 |
Kohlrabi
Brassican oleracea. A
member of the turnip family kohlrabi is sometimes referred to a a
"cabbage turnip". It has a sweet, mild flavor and both the stems
and bulb are edible.
Origin and
History
It is unclear from where kohlrabi originates but
mentions of this vegetable date back to the 1st century AD. Kohlrabi
gets its name from the German words Kohl which means cabbage and
Rapa which means turnip because early on it was believed
(incorrectly) that the vegetable was a cross between the two.
The vegetable is eaten in Germany, central Europe and even in parts of
India, China and Southeast Asia.
Varieties
The two common varieties of kohlrabi are white and
purple with not much difference in flavor between the two.
Uses
Kohlrabi can be eaten sliced thin, raw in salads but
is more typically steamed or used in stir-fries. It can also be boiled
and mashed like a potato. The flavor is considerably enhanced with
cooking.
Storage
Store for 4 days tightly
wrapped, refrigerated.
Where To Find
Available from April to October in most grocery
stores.
|
|
Photo by :
Healthnotes.com
Nutrition
Kohlrabi/ 1/2
cup sliced, boiled |
Calories |
24 |
Total fat (g) |
0 |
Saturated fat
(g) |
-- |
Monounsaturated
fat (g) |
-- |
Polyunsaturated
fat (g) |
-- |
Dietary fiber
(g) |
1 |
Protein (g) |
1 |
Carbohydrate (g) |
6
|
Cholesterol (mg) |
0 |
Sodium (mg) |
17 |
|
Sugars (g) |
2 |
|
|
