Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without


5 fantastic benefits of kohlrabi

  1. One person recognizes the vegetable immediately, the other has never heard of it: We are talking about kohlrabi. And no: That is definitely not the same as swede.

What exactly is kohlrabi?

  1. You may have seen the kohlrabi before. Maybe at the supermarket, at the greengrocer, or at the market. You may have wondered what it was, and especially what you can do with it. Read this whole article and you will know everything about this versatile vegetable.

  1. Kohlrabi most likely originates from northern Europe. Ultimately, it is one of the many forms of cabbage.

  1. Although many people think otherwise, the kohlrabi tuber is not the root of the plant. Even stronger: The entire turnip of the kohlrabi even grows above the ground. (1)

  2. Although many people think otherwise, the turnip of the kohlrabi is not the root of the plant. Even stronger: The entire tuber of the kohlrabi even grows above the ground. (1)

  1. The vast majority of the kohlrabi on offer is grown in Germany. No less than 40,000 tons! Kohlrabi is also cultivated in the Netherlands, but on a much smaller scale. Only in the south of the Netherlands can you find kohlrabi on a modest scale. (2)

  1. The taste of kohlrabi is similar to that of broccoli, but a bit softer and sweeter. Some describe the taste as something between radish and cabbage. But all that is of course very personal. In general, everyone will experience taste differently.

  2. The taste of kohlrabi is similar to that of broccoli, but slightly softer and sweeter. Some describe the taste as something between radish and cabbage. But that is of course all very personal. In general, everyone will experience taste differently.

  1. Kohlrabi is a member of the same family that includes kale, Brussels sprouts, broccoli, and cauliflower. Almost the entire kohlrabi is edible: The tuber, the stems and the leaves. Only the slender root on the underside of the tuber is not edible.

  1. The kohlrabi you bought is probably a complete plant. So the tuber, including stems and leaves. The edible bulb can be green, white, or purple. That depends on the variety. The leaves have a taste that is similar to green vegetables, but a bit softer. A

  2. The kohlrabi you bought is probably a complete plant. So the tuber, including stems and leaves. The edible bulb can be green, white, or purple. That depends on the variety. The leaves have a flavor that is similar to green vegetables, but a bit softer. A

  1. And like all members of this vegetable family, kohlrabi contains a lot of phytochemicals. These help prevent damage to body cells and thus improve our overall health.

  1. Kohlrabi (Brassica oleracea) is, technically, a form of cabbage. In Germany, this same kohlrabi is also called “German Turnip”.

  2. Kohlrabi (Brassica oleracea) is, technically, a form of cabbage. In Germany this same kohlrabi is also called â € German Turnipâ € ™.

  1. One cup (135 grams) of kohlrabi contains the following nutrients (3):

Kohlrabi, turnip, turnip: What are the differences?

  1. Many people use these names interchangeably. No wonder, of course, because all three are round and look alike. But there are certainly differences between the kohlrabi, the turnip and the turnip. Just read me;

  1. Rutabaga usually has a purple and yellowish color on the outside. The inside is also yellowish in color.

  1. Of the three species mentioned, the swede is the largest. You could compare it to celeriac.

  1. When we talk about the taste, the taste of swede is a bit like the taste of Parsnip.

  1. Kitchen tip: Rutabaga is delicious in stews, and you can combine it wonderfully with all kinds of meat and cheese.

  1. Of course you can buy the turnip as a turnip. Usually this is at the real greengrocer and on the market. You can also buy these tubers at the supermarket, but you can also find them processed there: Coarsely or finely cut and well packed so that the shelf life is slightly longer. It depends on your preference.

  2. Of course you can buy the swede as a turnip. Usually this is at the real greengrocer and on the market. You can also buy these tubers at the supermarket, but you can also find them processed there: Coarsely or finely cut and well packed so that the shelf life is slightly longer. It just depends on where you prefer.

  1. Turnip turns a bit like radish, and is often confused with turnip cabbage. This is of course no wonder, because the color is almost the same. But there are also some very clear differences.

  1. The turnip is first of all considerably larger than the turnip. The taste is spicy, yet light and fresh. The turnip is also a vegetable that is especially available in the spring. It is therefore also called the turnip or turnip.

  2. The turnip is at first considerably larger than the turnip. The taste is spicy, yet light and fresh. The turnip is also a vegetable that is especially available in the spring. It is therefore also called the turnip or turnip.

  1. Kitchen tip: Turnip is fantastic to use raw in a fresh salad, for example, or in a vegetarian carpaccio.

  1. And then of course the main protagonist of this article: The kohlrabi. In any case, this is the only tuber that does not grow INSIDE the ground, but ABOVE the ground. The color can range from bluish, purple, or light green. In addition to the tuber, the whole plant also contains stems and leaves. You can use these in a delicious fresh salad.

  1. The taste of cooked kohlrabi is difficult to describe, but you can perhaps best compare it with cauliflower, only a little bit spicier.

  1. Kitchen Tip: Many people think you should always cook kohlrabi, but that's not true at all. Kohlrabi can also be used raw in a delicious salad. You can also cut them into small cubes and mix them in cooked form through the pasta. And what about stuffed kohlrabi? Delicious!

The 5 Most Important Health Benefits of Kohlrabi

  1. Kohlrabi is not only a delicious vegetable that is very versatile in the kitchen, but it is also very good for your health.

  1. I have listed the five most important health benefits for you:

  1. Kohlrabi is a full member of the cruciferous vegetable family, the champion in the fight against cancer cells. Cruciferous vegetable components have the ability to prevent and stop cancer cell growth.

  1. How does that work?

  1. A unique aspect of cruciferous vegetables is that they are rich sources of sulfur-containing compounds. This is also known as glucosinolates. These detoxify and stimulate the production of indole-3-carbinol and isothiocyanates. This greatly reduces the risk of colon and lung cancer.

  1. These powerful components of kohlrabi make it a cancer-fighting food, as these compounds help prevent cancer by improving the elimination of carcinogens before they can damage DNA and transform normal cells into cancer cells.]

  1. An extensive review of epidemiological studies has drawn a very clear conclusion: The majority of the studies (67%) clearly indicate that there is an inverse relationship between cancer and the consumption of cruciferous vegetables. That is, the more cruciferous vegetables you eat, the lower the risk of developing cancer. (4) (5) (6)

  1. Dietary patterns with lots of vegetables, such as kohlrabi, protect you against cardiovascular disease. A large study with adults aged 25 to 74 years showed that there is a very clear inverse relationship between eating fruits and vegetables and having cardiovascular disease.

  1. The American Journal of Clinical Nutrition also shows in a meta-analysis that the consumption of fruits and vegetables is inversely related to the risk of cardiovascular disease. (7) In other words: By eating more fruits and vegetables, you can improve your current condition of one of the most vital organs. So just do it!

  1. Like all fruits and vegetables, kohlrabi is very high in water and fiber, which can increase satiety, reduce energy intake, and as a result lower body weight. And since obesity is one of the most important factors in developing type 2 diabetes, a healthy diet can significantly reduce the risk of developing type 2 diabetes.

  1. A Finnish study, among more than 2,300 men, showed that a higher intake of fruits, berries, and vegetables (including kohlrabi) can indeed lead to a significantly reduced risk of type 2 diabetes. 8)

  1. If you already have type 2 diabetes, you can start reversing diabetes in a completely natural way, including adding lots of vegetables to your daily diet. This reduces your need for injected insulin and you can eventually do it all by yourself.

  1. High blood pressure, or hypertension, is a common condition where the long-term pressure of the blood in your body can cause health problems over time. Just think of heart disease, heart attacks, and strokes.

  1. Don't be alarmed, but you can suffer from high blood pressure for years without knowing it. After all, there are not always very clear symptoms. You only notice when it is actually already too lateâ € A scary idea!

  1. One of the best ways to naturally lower your blood pressure is through a healthy diet. And fruit and vegetables should play an important role in that diet. All this is crucial when it comes to lowering high blood pressure to a healthy level.

  1. Low levels of vitamin C have been linked to high blood pressure, as well as gallbladder disease, stroke, some cancers, and arteriosclerosis. By getting enough vitamin C, of ​​course from fruits and vegetables and not from a pill, you can help reduce the risk of high blood pressure and other serious conditions.

  1. By eating kohlrabi, you can easily increase your vitamin C intake significantly, because one serving of kohlrabi is already 140% of your daily requirement. (9)

  1. This protein is produced in your liver and is one of the blood test markers for inflammation in your body. It belongs to the group of proteins, called “Acute Phase Reactants” in English. These go up in direct response to inflammation in the body.

  1. A study, published in The American Journal of Clinical Nutrition, conducted a major investigation into the influence of the amount of fruits and vegetables eaten on the markers of immune functions, including the non-specific markers of inflammation. The study found that a high intake of carotenoid-rich fruits and vegetables, including natural kohlrabi, reduces the C-reactive protein in p-lasma. The lower the level of C-reactive protein, the lower the risk of cardiovascular disease and other inflammation-related conditions. (10) An important reason to eat kohlrabi and other vegetables regularly!

Kohlrabi: How to choose, store, and cook

  1. Kohlrabi is best bought in the spring. That is the natural harvest period. If you buy the kohlrabi in a different period, you know that it comes from a greenhouse or a distant country. A

  1. If you choose, take a kohlrabi whose tuber is not cracked or otherwise damaged. There should also be no spots on the leaves. The tuber should be between 7 and 8 inches in diameter. If they are larger, chances are that it is too fibrous. So not tasty…

  1. If you buy a kohlrabi and want to keep it for a while, here's how: Cut the leaves off the tuber, wrap the tuber in moist napkins and place it whole in a plastic bag. In this way, the tuber can be kept in the refrigerator for several weeks. The leaves and stems can only be kept in the refrigerator for a few days.

  1. As soon as the tuber starts to feel soft, you know it has been lying too long.

  1. As with any vegetable, eat kohlrabi as soon as possible for the freshest taste.

  1. Before you want to process the tuber raw or cooked, it is important to peel it well first. But beware: Under the thick, hard shell of the tuber, there is another fibrous layer that you must also peel away. Finally, continue to peel until you reach the tuber itself.

  1. You can eat the leaves of the kohlrabi. Process them as you would other raw vegetables.

  1. The tuber can be processed in different ways. Just think of steaming, cooking, grilling, etc. You can also add kohlrabi to stews, soups, and of course wool dishes. Eating raw is also a good idea: you can add it roughly or finely chopped to that deliciously fresh salad. You can also use kohlrabi wedges to scoop a nice bowl of humus. Original and very tasty!

  1. Would you like a delicious recipe for Kohlrabi with Cauliflower? Â Have a quick look here

One more small warning:

  1. If you know you have a food allergy to other cruciferous vegetables, or have problems with cruciferous vegetables in general, check with your doctor before consuming kohlrabi to be on the safe side your menu.

Finallyâ €

  1. From the foregoing information, it has become very clear that kohlrabi is a powerhouse when it comes to Phytochemicals. These substances play a major role in the fight against cancer, diabetes, cholesterol, and the improvement of kidney and liver function. You can also improve your heart health, lower your risk of obesity, and lower your blood pressure. That is, if you regularly put kohlrabi on your menu.

  1. Do you regularly use kohlrabi? And how do you incorporate it into your food? Do you have a nice recipe to share with us?



Donate - BNB: bnb16ghhqcjctncdczjpawnl36jduaddx5l4eysm5c