Kohlrabi cabbage or, as it is also called, "cabbage turnip" is an unusual vegetable: its stem is in the shape of a ball or turnip, and the taste of a juicy stem-core is similar to the taste of a cabbage stalk, only without bitterness. Kohlrabi has many beneficial properties.
Useful properties of kohlrabi cabbage
The biochemical composition of this vegetable crop is very rich. It contains the following elements: vitamins of groups C, B, A, P, as well as mineral salts, micro- and macroelements (potassium, calcium, magnesium, phosphorus, cobalt, etc.) In addition, the composition of kohlrabi contains fiber and vegetable proteins, glucose and fructose, as well as other valuable elements.
Kohlrabi color ranges from light green to purple.
Kohlrabi cabbage is considered to be a dietary product. There are only 41.7 kcal per 100 g of the product, so if you eat this vegetable regularly, you can become the owner of a slim figure, and without exhausting hunger strikes and all kinds of diets.
In addition, kohlrabi has a positive effect on the nervous system. And this vegetable is also used as a medicine for a strong cough. Kohlrabi is also an effective remedy in the treatment of asthmatic attacks and tuberculosis.
The useful properties of "cabbage turnip" include its ability to lower blood cholesterol levels, which means that kohlrabi can be used to strengthen blood vessels and normalize the work of the heart system. Also, the use of this vegetable crop is recommended for high blood pressure and at the initial stage of atherosclerosis.
Unlike any other variety of cabbage, kohlrabi does not provoke flatulence, therefore, even small children can eat this vegetable crop (kohlrabi is given for food at that age as soon as complementary feeding begins).
If you replenish your menu with this tasty and healthy vegetable, you can forget about gum problems for a long time. The fact is that kohlrabi has a firming and anti-inflammatory effect on the gums and oral cavity. And freshly squeezed juice from this cabbage freshens breath.
By eating 100 g of kohlrabi daily, you provide the body with a daily dose of vitamin C.
How to eat kohlrabi properly
The most beneficial for the body is the consumption of fresh stems and kohlrabi leaves. For example, salads are prepared with them.
But kohlrabi is also eaten boiled, stewed, baked and fried: even after heat treatment, cabbage retains most of its valuable properties.
For the preparation of kohlrabi dishes, it is recommended to take young plants: the "fruit" is considered ideal, the diameter of which does not exceed 6 cm.
