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Even though kohlrabi is not one of the most popular cruciferous vegetables, its nutritional value is not lower than other representatives of this group of products. The health properties of kohlrabi are one of the reasons why it is worth reaching for it more often. Learn how to eat kohlrabi and what benefits can be derived from it.

Kohlrabi - CALORIES, NUTRITIONAL VALUE

Kohlrabi is a vegetable with low energy value - 100 g of kohlrabi provides 33 kcal. This vegetable consists mainly of water. The basic macronutrient present in kohlrabi are carbohydrates (their content is 6.5%), of which about 1/3 is dietary fiber. Kohlrabi is a source of a small amount of protein (about 2%) and a negligible amount of fat (less than 0.5%).

Kohlrabi is a good source of vitamin C, B vitamins and beta-carotene. This vegetable contains important elements, including potassium, calcium, magnesium and iron. In addition, kohlrabi is rich in bioactive compounds such as isothiocyanates and sulforaphane.

PROPERTIES OF KOHLARE

We should value kohlrabi for its health properties, just like broccoli or kale. Vitamins contained in kohlrabi support the body's resistance, the work of the nervous system and metabolism. In turn, the bioactive ingredients contained in kohlrabi show multidirectional pro-health effects, of which anti-cancer properties attract the most attention. Thanks to the lutein contained, kohlrabi also supports the proper vision process.

Kohlrabi and a slimming diet

Due to the fact that kohlrabi is a low-calorie vegetable, people on a slimming diet can easily reach for it. High water content and a large amount of dietary fiber have a positive effect on the feeling of satiety. The glycemic index of kohlrabi is medium, so it can be consumed even by people with impaired blood glucose levels, although of course it is worth keeping moderation and common sense.

Kohlrabi – RECIPES

You don't know what to do with kohlrabi? There are really many possibilities, because kohlrabi can be eaten both raw and after thermal treatment (boiled, baked, grilled or fried). Kohlrabi leaves are also edible, which are often overlooked.

Kohlrabi tuber is most often used to prepare various types of soups, salads and salads. Kohlrabi soup can be served in the traditional version or in the form of cream. Stewed kohlrabi is also great for dinner. Another way to make a healthy addition to a meal is pickled kohlrabi, which, as a result of fermentation, gains even more nutrients. A more exquisite way of serving this vegetable will be kohlrabi stuffed with spinach and your favorite cheese. And if you're looking for a healthy replacement for fast food, be sure to try oven-baked kohlrabi fries.

Kohlrabi leaves can be used to prepare a salad, soup or pesto. An interesting idea is also to wrap stuffing in kohlrabi leaves, thus creating small stuffed cabbage.

KOLAREPA - CONTRAINDICATIONS

Like other cruciferous vegetables, kohlrabi has goitrogens, i.e. substances that disrupt the work of the thyroid gland and show goitre-forming properties. In healthy people, these products (consumed in customary amounts) do not cause negative health consequences. On the other hand, the consumption of brassica vegetables (including kohlrabi) should be limited by people with existing thyroid diseases.

THE POWER OF A VEGETABLE DIET

Vegetables are the basis of a healthy diet. They not only provide valuable nutrients, but also have a cleansing effect on the human body. To get the most out of your vegetables, eat them raw. The diet of dr. Dąbrowska in raw form is addressed in particular to people struggling with obesity, atherosclerosis, hypertension, type 2 diabetes, metabolic syndrome and kidney disorders. A raw diet is also helpful in the fight against the effects of acidification of the body, which manifests itself, among others, in weakness, headache, or inflammation.