Kohlrabi health benefits, this poorly known autumn vegetable, has a worthy place on our table. Not only because of its high content of various vitamins and minerals, but also due to the dietetic properties and fewer calories. A representative of the family Brassicaceae, interesting biennial plant has roots nature and consumption using only its root. Kohlrabi quite gullible creates the illusion that is dug from the ground, but his pear figure is actually a swollen stem, growing freely over the land. Cultivated in our country and our neighbors in Central Europe and Asia. Bluish skin, whose hues predominate and violet range, typical for big kale.

Green bark typical of small representatives of the species is probably more boring color, but far superior to the big kale and healthy, and taste, and nutritional value! Kohlrabi is extremely rich in vitamin C. Besides the water-soluble vitamin C, kohlrabi can boast the presence in its composition of vitamin A1, folic acid, and vitamins B1, B2 and B6. Kohlrabi contains averages of water – around 88%, calcium, magnesium, phosphorus, sodium and potassium salts (a good source of the mineral potassium) and other’s Mineral substances – approximately 1.17%. The protein content is determined in kohlrabi 2.9% and that of the sugars – about 4.7%.

Kohlrabi has its rightful place in the development of dietary menus, as well as to maintain weight, because the caloric content in the amount of 100 grams. only 29 kcal, among which almost no fat (0.1g.). Green pear-shaped vegetable contains so necessary for the realization of the vital functions of the gut and intestinal peristalsis fiber (about 3.6g.). In addition to its favorable effect in the prevention of colon cancer, dietary fiber fight constipation. Constipation is the basis of all diseases of the gastrointestinal in nature migraine the whole “modern” set of diagnoses. Kohlrabi helps avitaminosis evoked a consequence of the absolute lack of a vitamin in the body and can be identified with distinct pathologies.

Characteristic Deficiency is a disorder in the activity of metabolism – metabolism, possibly causing nerves and nervous system, and other common ailments. Kohlrabi is not the cause of allergies and stimulates growth, which makes it suitable vegetables in the daily menu of small children. Root plant operates successfully with radiation sickness, anemia, bronchitis, asthma, tuberculosis. It is desirable that people who are diagnosed with the disease gout or kidney stones, avoid kohlrabi, because it contains oxalic acid and uric acid contraindicated their condition.

In careless storage of kohlrabi, he will lose not only its fresh and appetizing appearance, but valuable ingredients. It is desirable to store in a bag in the refrigerator, but unwashed state. Could endure this kind of week. In contrast, its leaves if they are fit for use, it has to be consumed almost immediately after purchase. When selecting kale, look to choose medium-size heads that will not disappoint you and taste the food. Best consumption of raw vegetables remains – as the main ingredient in salads, or as a component in combining kohlrabi with other vegetables from his family, according to personal preferences of the consumer.

Chopped and combined with olives, a small drop of olive oil, lemon juice plus (required freshly squeezed), kohlrabi will raise from the ground with its freshness and natural, genuine ensemble of natural flavors. Kohlrabi can be used and cooked, most often cooked in a variety of combinations and variants, as well as of the preparation and of the combination, but none master elaborate cooking recipe can not be compared with the benefits of the crude consumption kohlrabi.