Kohlrabi is a biennial herbaceous plant of the Brassicaceae family. It is categorized into three types based on the color of its bulb skin: green, greenish-white, and purple. Its edible part is the fleshy bulb, which is crisp and tender and can be eaten fresh or pickled. Kohlrabi is a variety of cabbage that forms a fleshy stem, and its edible part is different from that of heading cabbage.
According to nutritionists, every 500 grams of kohlrabi contains 5.9 grams of protein, 11 grams of sugar, 4.1 grams of crude fiber, 3.3 grams of ash, 81 milligrams of calcium, 122 milligrams of phosphorus, 1.1 milligrams of iron, a trace amount of carotene, 0.19 milligrams of thiamine, 0.07 milligrams of riboflavin, 1.5 milligrams of niacin, and 152 milligrams of vitamin C.
The vitamin C in kohlrabi has the effect of relieving pain and promoting tissue regeneration, and can promote the healing of gastric and duodenal ulcers. It contains a large amount of water and dietary fiber, which can relax the bowels, prevent and treat constipation, and expel toxins. Kohlrabi is also rich in vitamin E, which can enhance the body's immune function. The trace element molybdenum it contains can inhibit the synthesis of nitrosamines, thus having a certain anti-cancer effect.
Although kohlrabi is a vegetable and its effects are very beneficial to the human body, it is not suitable for everyone. The main groups suitable for eating it include mothers and infants, children and adolescents, the elderly, working professionals, and menopausal women.
The groups not suitable for eating it are: people who have been ill for a long time and are physically weak.