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Kohlrabi, healthy tuber and leafy vegetables

  1. Kohlrabi is a direct relative of broccoli and kale. It is a variety of the Brassica oleracea. Kohlrabi is really just a type of cabbage. Originally the vegetable probably comes from Northern Europe. In the Netherlands it is cultivated sparingly; in Germany there is a fairly large scale cultivation of this plant. Different types of kohlrabi are grown in Germany; 30 of these are white kohlrabi and 14 are purple kohlrabi. Both the tuber and the leaves of kohlrabi are edible. Incidentally, the tuber is not a real tuber in the classical sense; it does not grow underground. The kohlrabi tuber is a thickening of the stem.

History of kohlrabi

  1. It is said that kohlrabi probably comes from Northern Europe but that is not certain. He might as well be from Asia or the Mediterranean. Kohlrabi is also commonly eaten in Kashmir and India where it is called knolkohl. That word is most likely of Dutch origin. The fact that there is no Indian word in India for the vegetable kohlrabi is an indication that this vegetable comes from Europe. The fact is that the first kohlrabi with tuberous shapes was drawn in the 18th century; that is quite late. Yet the vegetable was already known in Europe before. The plant was most likely eaten by the ancient Romans. Charlemagne ordered Kohlrabi cultivation in India / Source: Rameshng, Wikimedia Commons (CC BY-SA-3.0)

Nutrients kohlrabi

  1. Kohlrabi contains little energy. It is therefore an excellent vegetable to eat if you want to lose weight. Incidentally, all vegetables are good for losing weight as they contain fiber; The combination of fiber and calories prevents the body from gaining weight, according to recent research. In addition, it contains various vitamins and minerals. The main vitamins are vitamins A, B1, B2, B3 and C. 100 grams of kohlrabi accounts for 100% of the Recommended Daily Allowance for vitamin C. In terms of minerals, kohlrabi is rich in potassium, phosphorus, calcium, iron and magnesium . There are of course also phytonutrients

Kohlrabi leaves

  1. The kohlrabi leaves contain the same nutrients but in a higher density. Kohlrabi leaves contain twice as much vitamin C, 10 times as much iron and no less than 100 times as much vitamin A. In the Netherlands, kohlrabi leaves are still used in the Netherlands. once thrown away but that is actually a shame. Kohlrabi leaves can be prepared in the same way as kale, or as alternative salad leaves

Tips for eating kohlrabi

  1. Kohlrabi can be used to make a puree. You can also stir-fry the pieces. In France, parts of kohlrabi are preserved together with sauerkraut. The leaves of kohlrabi can be used raw as salad vegetables. Kohlrabi can also be sliced ​​for grilling. Kohlrabi tastes great with a dill sauce. Just like the leaves, you can use the tuber for a salad. You can also thinly slice the tuber and fry it with potatoes, an onion, some garlic and paprika.

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