I actually came across this strange vegetable for the first time today. Besides thinking that it was some alien vegetable, I tried it. If I had to describe the taste and texture I would say a tomato-y apple. It was crisp when bitten into, but had a weird tactilely and on the palette. So I did some research…
In reality, kohlrabi is a short-stemmed cabbage, but the stem has swollen into a round ball. The fact that it is a stem can be seen from the cabbage-like leaves that sprout out from all around the swelling, unlike those of a turnip which grow on top. The skin is either green or purple and the flesh white. Kohlrabi has a fresh, mild taste, similar to that of turnips
It is thought to have originated in Europe as late as the 16th century.
Nutritional and Medicinal Highlights…
Kohlrabi is notably rich in vitamins and dietary fiber; however, it has only 27 calories per 100 g, a negligible amount of fat, and zero cholesterol.
Fresh kohlrabi stem is rich source of vitamin-C; provides 62 mg per 100 g weight that is about 102% of RDA. Vitamin C (ascorbic acid) is a water-soluble vitamin, and powerful anti-oxidant. It helps the human body maintain healthy connective tissue, teeth, and gum. Its anti-oxidant property helps the human body protect from diseases and cancers by scavenging harmful free radicals from the body.
Kohlrabi, like other members of the Brassica family, contains health-promoting phytochemicals such as isothiocyanates, sulforaphane, and indole-3-carbinol that are supposed to protect against prostate and colon cancers.
It especially contains good amounts of many B-complex groups of vitamins such as niacin, vitamin B-6 (pyridoxine), thiamin, pantothenic acid, etc., that acts as co-factors to enzymes during various metabolism inside the body.
Knol-knol notably has good levels of minerals; copper, calcium, potassium, manganese, iron, and phosphorus are especially available in the stem. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.
In addition, its creamy color flesh contains small amounts of vitamin A, and carotenes.
Kohlrabi leaves or tops, like turnip greens, are also very nutritious greens abundant in carotenes, vitamin-A, vitamin K, minerals, and B-