Also indexed as: Cabbage Turnip
Preparation, uses, and tips
Wash kohlrabi just before using. Peel it, cut it in 1/4-inch (0.6cm) slices, and sauté
in butter or olive oil, or boil and mash like potatoes. To prepare
the leaves, wash them, remove the middle stems, and sauté like spinach or chard.
Buying and storing tips
Kohlrabi can be found in the produce section of most health food stores, specialty markets,
and supermarkets. Choose firm, heavy kohlrabi with deep green leaves, avoiding any with
browning or yellowing leaves. Store kohlrabi, refrigerated and wrapped in plastic, for up to
four days.
Varieties
There are two types of kohlrabi, green and purple. The coloring should be light for the
green one and deep for the purple one. The greens for both types should be crisp and firm.
Nutrition Highlights
Kohlrabi (raw), 1 cup (140g)
Calories: 36
Protein: 2.3g
Carbohydrate: 8.4g
Total Fat: 0.13g
Fiber: 4.9g
*Excellent source of: Vitamin C (84mg)
*Good source of: Potassium (472mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.