First of kohlrabi talking in Northern Europe. Outwardly, it looks like a radish, but tastes sweet and pleasant. This adds an exotic cabbage and painting: it can be from light green to dark purple. It contains large amounts of sucrose, which makes more nutritious kale and sweet compared to white cabbage. In order to replenish the vitamin C, it is enough to eat all kohlrabi 100 g per day, because it contains much more vitamin than citrus. Cabbage contains large amounts of other vitamins (A, K, PP, B), macrocells (magnesium, potassium, calcium, chlorine, phosphorous), micronutrients (zinc, iodine, fluorine, boron, aluminum).
Kohlrabi can be added to the diet of those suffering from overweight, dieting, as it calorie (45 calories per 100 g), and contains tartronic acid. This acid can not be processed carbohydrates into fat. A salad with cauliflower, cucumbers and apples - a great start to the day for those who want to lose a few extra pounds. In some European countries, not only eat stebleplod and young leaves, because they contain a lot of nutrients.
In addition to being delicious kohlrabi, containing an array of nutrients, it also has a number of medicinal properties. It is a diuretic, reduces inflammation, strengthens the immune system. Regularly eating kale, reduces the risk of colon cancer, lung cancer, breast cancer. In addition, cabbage promotes rapid assimilation of basic food, improves appetite, and normalizes metabolism. Children to strengthen teeth and gums, along with carrots and apples is recommended to eat kohlrabi. It is useful for pregnant women. Kohlrabi juice can be used in hoarseness, cough, liver, spleen, anemia and others.
There are two varieties of cabbage kohlrabi: pale green and purple. But these kinds of pulp is white only. It is best to use for the implementation of small and young fruit. Larger fruits are often fibrous and tough.
Kohlrabi, like cabbage, can be fried, cooked in a double boiler, stew, make salads. Cooking for her chosen medium in size and peeled.