STRENGTHEN YOUR BODY WITH THIS NUTRITIOUS FOOD.
Kohlrabi, a cross between turnip and cabbage is very tasty and versatile. You can cook and serve warm it as a side dish or it can be cooled, cut and serve as a salad. Kohlrabi contains a lot of vitamin C – one cup of cooked kohlrabi contains 150 percent of the RDA of this vitamin. Also abundant in potassium and contains more than 10 percent of the RDA of vitamin E.
Kohlrabies (along with broccoli, kale and cabbage) belongs to the family Brassicaceae, and the National Cancer Institute explores it because of its potential anti-cancer properties.
Possible uses: Vitamin C and Vitamin E are antioxidants, which may help prevent cancer tumors. Vitamin C helps protect against infection. Antioxidants may also play a role in preventing the creation of plaque on the arteries, leading to coronary artery disease.
Tips for preparation:
Choose smooth kohlrabi, preferably without stain. Leaves should be firm and intense in colors.
It can be peeled before or after cooking, although the crust is very easy to remove after the vegetables are cooked.
If you want to eat raw kohlrabies, thoroughly remove the stems and bark.
Raw kohlrabi is eaten with sauce, seasoned with vinegar or salad. The fleshy part of the vegetables can be used, such as beets and leaves like spinach. Kohlrabi can add to soups and stews during cooking. You can pair it, and before eating lightly sprayed with lemon juice and melted butter.