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kohlrabi

 

Botanical name: Brassica oleracea convar. acephala var. gongylodes


Kohlrabi

 

Kohlrabi originated in Europe, although it is not certain exactly where. It is a vegetable from our latitudinal climate. Due to the quantities that are grown and consumed in Germany and other German-speaking countries, kohlrabi is considered to be typically German, so much so that the German name Kohlrabi has been adopted in many other languages.


Availability


Kohlrabi is available all year round. German-grown produce can be bought from May to October.


Appearance, taste, characteristics


The kohlrabi develops from the lower part of the stalk that grows above ground. Therefore, it belongs not only to the cabbage family but also to the stem vegetables. A kohlrabi is oval to round and slightly flattened on the ends. According to the variety, the colour may be white, green or purple. Long, green leaves grow from the turnip-shaped stem and leave wide scars when they fall off. The kohlrabi tastes only lightly of cabbage and is somewhat sweet and slightly nutty.


Ingredients


Kohlrabi contains a large amount of vitamin C, and, like all varieties of cabbage, it is rich in secondary plant substances. It is the glucosinolates above all that make the kohlrabi valuable in terms of nutritional physiology.

100 g contain:

Kohlrabi,
fresh
Kohlrabi,
cooked
Energie (kcal)
25
20
Wasser (g)
92
93
Eiweiß (g)
2
2
Fett (g)
< 1
< 1
Kohlenhydrate (g)
4
3
Ballaststoffe (g)
2
2
Vitamin C (mg)
64
41
Vitamin A (RÄ) (µg)
33
29
Folsäure (µg)
25
13
Kalium (mg)
380
182
Natrium (mg)
32
15
Calcium (mg)
68
68
Magnesium (mg)
43
28
Eisen (mg)
0,9
0,8



Harmful substances


Kohlrabi has an average nitrate content of 500–1000 mg per kilogram. The content of oxalic acid can be as much as 10 mg per 100 g.


Quality criteria, optimal storage conditions


Buy kohlrabi only if it has fresh leaves and no cracks. To test whether it has become woody, insert a knife into the bottom end; if it goes in without any problem the kohlrabi is still tender. To store kohlrabi, remove the leaves and keep it in the refrigerator.


Form of consumption, use, processing, practical tips for preparation


Wash a kohlrabi thoroughly and remove the bottom end. Young kohlrabi needs to be pared only sparingly. Woody parts should be cut away.

Kohlrabi can be eaten raw, as well as cooked as a vegetable side dish. It tastes good in stews, soups and casseroles.

Kohlrabi is a popular vegetable for the frozen-food and canning industry. Did you know that you can also eat the leaves? Especially the small leaves can be finely chopped and added to salads. You can also cook them with the kohlrabi.


Seasoning tip


Pepper, lemon juice, nutmeg, parsley, chervil, tarragon and chives go well with kohlrabi.

 

 

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