Kohlrabi cabbage is an interesting species of the cruciferous family. It is a stem plant with tender, juicy, aromatic pulp. It is he who is eaten. Although the leaves, not too dry and without damage, are quite tasty too. Kohlrabi cabbage varieties are distinguished, depending on the shape and color of the fruit, as well as the ripening time. The most common varieties are pale green with a white core, a little less often – purple kohlrabi cabbage. When buying a vegetable, choose small, sturdy stems with a smooth and shiny surface.
Like other members of the cruciferous family, this vegetable contains both benefits and contraindications. Kohlrabi cabbage effectively removes toxins and toxins from the body, normalizes the functioning of the liver, kidneys and gall bladder. It helps stabilize blood pressure, strengthen the walls of blood vessels and is recommended for atherosclerosis. The benefits of kohlrabi cabbage for weight loss are significant. With regular use, it allows you to successfully reduce body weight and maintain the results obtained for a long time. It also has anti-inflammatory properties and serves as the prevention of infectious diseases. Moreover, this cabbage is optimal for baby food. The answer to the question whether kohlrabi cabbage is useful or harmful to health is obvious. It is contraindicated only with high acidity and individual intolerance.
When buying kohlrabi, pay attention to the peel of the vegetable, it should be even and dense, without spots and damage. Size matters too – large vegetables can be tough and fibrous, so choose small fruits.
The benefits and harms of kohlrabi
Kohlrabi is an ideal product for those who control their weight. It is low in calories (only 42 Kcal per 100 g), while it is easily absorbed by the body, and the high content of carbohydrates and glucose leaves a feeling of fullness for a long time.
It is also worth using this vegetable regularly for hypertensive patients, kohlrabi lowers blood pressure and normalizes metabolism. Kohlrabi will also help with inflammation in the gastrointestinal tract, kidney and liver diseases. Like all vegetables, kohlrabi is rich in vitamins and minerals (vitamins A, C, B, B2, PP, calcium, phosphorus, magnesium, iron).
As such, kohlrabi cannot harm the body. However, you should not use kohlrabi if you are allergic to this product or personal food intolerances.
Composition and nutritional value of kohlrabi
With a low calorie content – only 41 kcal per 100 g of kohlrabi, the benefits of which have been known since the times of Ancient Rome, it has a high nutritional value. This type of cabbage is a source of vitamins and valuable substances, heads of cabbage can be stored fresh or frozen for a dividing time, without losing their beneficial qualities. The product contains a large amount of mineral salts and plant proteins.
At the same time, the content of cholesterol and saturated fat is minimal – only 0.1 g. Insoluble fiber – cellulose, promotes the rapid elimination of cholesterol and bile acids from the body, slows down the absorption of carbohydrates and fats, and prevents the appearance of stones in the gallbladder. The composition contains a high content of mono- and disaccharides: glucose, fructose, sucrose, lactose. Their amount per 100 g of product is 7.9 g – which is significantly higher than in strawberries, carrots and pumpkin. It is thanks to the sugars that the kohlrabi pulp has a sweet and pleasant taste, while the white cabbage, the benefits of which are also invaluable for the human body, has a bitter taste.
Kohlrabi is especially appreciated due to the content of macro and microelements (calcium, potassium, phosphorus, magnesium, as well as manganese, copper and zinc). In the presence of calcium (46 mg), “stem turnip” is comparable to such foods as cheese, milk and eggs, and in terms of potassium and magnesium it surpasses apples, seaweed and cereals. The composition also contains the B vitamins necessary for the body (B1, B2, B6 and B9), as well as PP, A, K and E. But kohlrabi cabbage is especially rich in vitamin C, in an amount no less than lemon and orange – 50 mg.
Kohlrabi harm to the human body
Despite the fact that the benefits of kohlrabi cabbage for the body are enormous, in some cases, doctors do not recommend eating it. The product is contraindicated in diseases of the stomach and intestines, accompanied by high acidity: gastritis, ulcers, pancreatitis. With these ailments, you need to combine the vegetable with other foods that neutralize its acid-forming properties, for example, carrots (in salads and juices).
Danger when using store kohlrabi
An important disadvantage of the “stem turnip” is the ability to accumulate nitric acid salts (nitrates), which have a detrimental effect on all organs, especially the immune system and the digestive tract. Therefore, it is advisable to grow a stem crop in your garden, without the use of agrochemicals, or buy only from trusted sellers.
Juice to relieve inflammation in the gallbladder with cholecystitis
To prepare the product you will need: kohlrabi – 2-3 fruits, honey – 1 tsp. Peel the cabbage, cut into small cubes and pass through a juicer. Add honey to the resulting mass and stir thoroughly. Take the juice daily for 15-20 minutes. before meals, for 10-14 days.
Kohlrabi slimming salad
- cabbage – 2-3 pieces,
- lemon juice – 1 tsp,
- vegetable or olive oil – 2 tsp,
- greens – parsley, dill, onion feathers, salt – to taste.
Peel the fruit and grate on a coarse grater. Season with salt, add finely chopped greens and lemon juice. Season the salad with oil and stir. Such a dish will not only serve as a means of getting rid of extra pounds, but will also become your family’s favorite snack in the winter.
Kohlrabi vitamin soup with potatoes
- cabbage – 50 g,
- potatoes – 30 g,
- carrots and onions – 15 g each,
- turnip – 10 g,
- celery – 5 g
- parsley root – 7 g,
- tomato – 1 pc.,
- vegetable oil – 10 g,
- sour cream – 25 g,
- salt and pepper to taste.
Peel and wash the turnips, carrots, onions and celery. Cut into slices and sauté in vegetable oil. Chop the peeled potatoes and cabbage into cubes. Dip the kohlrabi in boiling water for 2-3 minutes, discard in a colander, and then place in a saucepan with water. Boil for 30 minutes, add potatoes. When the contents boil, put the sautéed root vegetables, herbs and tomato sliced into thin slices in a saucepan. Add fresh herbs and sour cream before serving.
Among the six other types of cabbage, kohlrabi is the leader in taste and vitamin qualities. The benefits of white cabbage are slightly higher than kohlrabi for diets, due to the low calorie content – only 27 Kcal. But cabbage turnip is considered the most valuable dietary product and contains all the substances necessary for the human body in large quantities.