Kohlrabi - botanical species of cabbage
 Kohlrabi (from it. "Kohl" - "cabbage" and «rübe» - «turnip") - a kind of botanical cabbage.

Kohlrabi - rather unusual vegetable that, in fact, is in the form of stebleplod ball above the ground. The edible part of it - the stem - tender and juicy on the palate, taste like cabbage stalks usual, but without bitterness.

The first mention of kohlrabi, who was born in Northern Europe account for 1554, and a century later, it has become popular throughout Europe, especially in China, India and other Asian countries.

Kohlrabi - undemanding plant, highly resistant to pests and diseases, so successfully cultivated in the northern areas. In addition, the cabbage gets along well with other vegetables in the garden. However, ease of cultivation and has not made this vegetable is common in our country, only amateurs cultivate it in their areas, although there are many positive features of kohlrabi.

Properties kohlrabi

Kohlrabi is rich in vitamin A, B, B2, PP, mineral salts, as well as phosphorus, calcium, magnesium, selenium, cobalt, iron, potassium and many other vitamins.

The composition of cabbage in a large quantity contain vegetable proteins, enzymes, and fiber. The composition of vegetable pulp have glucose, fructose, sulfur compounds.

Kohlrabi - low-calorie product, 100 grams of cabbage contains only 41 kcal 7.

Another name kohlrabi - "Northern lemon", she received for its high content of vitamin C.

Eating Kohlrabi

Of course, the most useful substances contain stebleplod leaves and vegetables in their raw form, therefore, thanks to juicy, soft and pleasant taste of cabbage, because it serves delicious salads. To emphasize the taste of fresh cabbage help soy sauce or lime juice.

However useful and cabbage, has undergone a heat treatment, so use it in boiled and stewed as usual cabbage. You can cook pancakes, stew, vegetable soup can also be stuffed kohlrabi, removing the core from the pulp and investing to any stuffing with meat or vegetables. Also, the cabbage can be baked, boiled serve with cheese sauce, fried in bread crumbs and even a pickle.

Tastefully kohlrabi perfectly combines chicken, fish, shrimp, cucumber, carrots and peanuts.

Use kohlrabi

Not only soft taste of cabbage is due to the use in food, but also the use of kohlrabi. Regular use it has a beneficial effect on the gall bladder, the gastrointestinal tract and liver metabolism helps stabilize and reduce the risk of infectious diseases.

Thanks diuretic kohlrabi helps to eliminate excess fluid from the body, so this vegetable is recommended included in the diet of hypertensive patients.

Modern medical studies have proven the benefit of kohlrabi as prevention of cancer rectum and colon, and is caused by sulfur-containing substances in the vegetable.

Another important feature of kohlrabi is a cleansing effect on the human body, it protects vessel walls from the subsidence of "bad" cholesterol. Eat cabbage is recommended for the prevention of atherosclerosis, heart muscle strengthening, normalize blood pressure.

But this does not end the use of kohlrabi. Due to the small calorie and the ability to cleanse the intestines of toxins and impurities, cabbage advised to include in the menu for people suffering from obesity, or those who adhere to dietary nutrition.  The high content of vitamin C is called the northern kohlrabi lemon

The healing properties of cauliflower is successfully used in alternative medicine, for example, a decoction of the tops and stebleplod cabbage used in the treatment of asthma and pulmonary tuberculosis. Fresh juice eases cough and helps in diseases of the spleen and kidneys, anemia, relieves inflammation of the mouth.

All of these, no doubt, kohlrabi useful properties make it an important component of the menu for people who are trying to adhere to the correct healthy diet, including the obvious benefits of kohlrabi for children and pregnant women.

Harm kohlrabi

Weight contraindications to the use of kohlrabi not, but it is not recommended to include in the diet of people with high acidity of the stomach. There are some cases of intolerance of the product itself, but this is extremely rare.