Kohlrabi Also indexed as: Cabbage Turnip
Preparation, uses, and tips
Wash kohlrabi just before using. Peel it, cut it in 1/4-inch (0.6cm) slices, and sauté in butter or olive oil, or boil and mash like potatoes. To prepare the leaves, wash them, remove the middle stems, and sauté like spinach or chard.
Buying and storing tips
Kohlrabi can be found in the produce section of most health food stores, specialty markets, and supermarkets. Choose firm, heavy kohlrabi with deep green leaves, avoiding any with browning or yellowing leaves. Store kohlrabi, refrigerated and wrapped in plastic, for up to four days.
Varieties
There are two types of kohlrabi, green and purple. The coloring should be light for the green one and deep for the purple one. The greens for both types should be crisp and firm.
Nutrition Highlights
Kohlrabi (raw), 1 cup (140g)
Calories: 36
Protein: 2.3g
Carbohydrate: 8.4g
Total Fat: 0.13g
Fiber: 4.9g
*Excellent source of: Vitamin C (84mg)
*Good source of: Potassium (472mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2009.