Beautiful Kohlrabi! I added a couple of recipes to the Pam’s Recipes section on our blog for those who aren’t sure what to do with kohlrabi. I’ve made the slaw and it’s fabulous. I have not made the fritters yet but am thinking they are a great (and less starchy) alternative to potato fritters. Today I plan to slice some up and add it to broccoli for stir fry. I have also sliced it up and eaten it raw with dip or just a little salt and pepper.
Health benefits of Kohlrabi (Knol-khol)
- Mildly sweet, crispy textured 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 asisothiocyanates, 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.