Kohlrabi
Kohlrabi (from German "kohl" - "cabbage" and "rübe" - "turnip") is a botanical variety of white cabbage, a rather unusual vegetable, which, in fact, is a stem-grower in the shape of a ball above the ground. Its edible part - the stem - is tender and juicy in taste, reminiscent of the taste of a common cabbage stump, only without bitterness.
The ratio of BJU in the product
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The first mentions of kohlrabi, which was born in Northern Europe, date back to 1554, and a century later it becomes popular throughout Europe, especially in China, India and other Asian countries.
Kohlrabi is an unpretentious plant that is highly resistant to pests and diseases, therefore it is successfully cultivated in the northern regions. In addition, this cabbage gets along well with other vegetables in the garden. However, the simplicity of cultivation did not make this vegetable widespread in our country, only amateurs cultivate it on their plots, although numerous positive properties of kohlrabi are known.
Kohlrabi properties
Kohlrabi is rich in vitamins A, B and B2, PP, mineral salts, as well as phosphorus, calcium, magnesium, selenium, cobalt, iron, potassium and many other vitamins.
Cabbage contains large amounts of vegetable proteins, fiber and enzymes. The vegetable pulp contains glucose, fructose, sulfur compounds.
Kohlrabi is a low-calorie product, 100 grams of cabbage contains only 41.7 kcal.
Another name for kohlrabi is "northern lemon", she received it for the high content of vitamin C.
Kohlrabi consumption
Of course, the most useful substances are contained in the stems and leaves of vegetables in their raw form, therefore, thanks to the juiciness, pleasant and mild taste of cabbage, delicious salads are prepared from it. To accentuate the taste of fresh cabbage, use soy sauce or lime juice.
However, heat-treated cabbage is also useful, therefore, it is also used boiled and stewed, like ordinary white cabbage. You can cook pancakes, stews, vegetable soup, you can also stuff kohlrabi by removing the pulp from the core and putting any meat or vegetable filling there. Also, cabbage can be baked, served boiled with cheese sauce, fried in breadcrumbs and even marinated.
Chicken, fish, shrimps, cucumbers, carrots and peanuts are perfectly combined with kohlrabi flavor.
Kohlrabi benefits
Not only the soft taste is due to the use of cabbage for food, but also the benefits of kohlrabi. Its regular use has a beneficial effect on the functioning of the gallbladder, gastrointestinal tract and liver, helps to stabilize metabolism and reduce the risk of developing infectious diseases.
Due to the diuretic properties of kohlrabi, it helps to remove excess fluid from the body, therefore it is recommended to include this vegetable in the diet of hypertensive patients.
Modern medical research has proven the benefits of kohlrabi as a prevention of cancer of the rectum and colon, and this is due to the sulfur-containing substances in the vegetable.
Another important property of kohlrabi is the cleansing effect on the human body, it protects the walls of blood vessels from the sedimentation of "bad" cholesterol. It is recommended to use cabbage for the prevention of atherosclerosis, strengthening the heart muscle, and normalizing blood pressure.
But the benefits of kohlrabi do not end there either. Due to the low calorie content and the ability to cleanse the intestines from toxins and toxins, cabbage is advised to be included in the menu for people who are obese, or those who follow a dietary diet.
The healing properties of kohlrabi are successfully used in alternative medicine, for example, a decoction of cabbage tops and stems is used in the treatment of asthma and pulmonary tuberculosis. Fresh juice relieves cough, helps with spleen and kidney diseases, anemia, relieves inflammation of the oral cavity.
All of the above, no doubt, the beneficial properties of kohlrabi make it an important component of the menu for people who are trying to adhere to a healthy diet, including the obvious benefits of kohlrabi for children and pregnant women.
Kohlrabi harm
There are no significant contraindications to the use of kohlrabi, but it is not recommended to include it in the diet for people with high stomach acidity. There are some known cases of intolerance to the product itself, but this is extremely rare.
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