Kohlrabi has a huge number of beneficial properties that have a wonderful effect on the human body. Appearing in ancient times, this cabbage has never been picky about the conditions in which it was grown. Kohlrabi literally means “stem turnip,” and the external resemblance to turnips is so noticeable that the two crops are often simply confused.

What part of this crop is considered edible? Today you can find many recipes that use stem fruit. After all, they contain the most beneficial properties for the human body.

General description of kohlrabi cabbage

Kohlrabi is a vegetable plant that grown for two years. So, in the first year, only a stem fruit begins to form, which can then be used for food, and the second year is the formation of a shoot that grows from the upper bud and often its length reaches up to 1 meter. Flowers appear on this shoot, which are collected in a brush. The fruit of this plant looks like a pod with seeds inside. The germination of these seeds can last up to 5 years.

The stem fruit can have a wide variety of shapes:

1. Flat-round.
2. Rounded.
3. Ovoid.

The color of such a stem fruit can be of different colors: purple, light green, crimson. But the color will depend on what variety of kohlrabi cabbage was planted. But the flesh of this vegetable, regardless of the variety, will remain white.

The weight of cabbage also depends on its variety. So, it can weigh 200 grams, or it can reach up to 800 grams. The diameter can be from 10 to 15 centimeters. The leaves are green, medium in size, and have a slight wax-like coating. The deciduous stalk is of medium thickness and a darkish shade of purple.

If you evaluate the taste qualities of kohlrabi, then its taste is very similar to the stalk of ordinary white cabbage, only a little sweeter and juicier. That is why this cabbage is perfect for making salads. You can use this cabbage for side dishes.

The composition of kohlrabi is varied. firstly, this vegetable contains a large amount of vitamins C, A, B, B 2, PP. Secondly, the composition also includes mineral salts, magnesium, potassium, phosphorus, cobalt and iron.

Thirdly, this plant contains large quantities of enzymes, fiber and plant proteins. The pulp, which is rich in glucose and fructose, is especially useful. Today, kohlrabi is considered a valuable product for dietary nutrition, because it contains there are even sulfur compounds. It is known that the calorie content of 100 grams of this vegetable is 41.5 kcal.

By the way, kohlrabi cabbage has received another name among the people – “northern lemon”. This name is explained by the fact that it contains a large amount of vitamin C.

Kohlrabi cabbage has many positive qualities. So, it has a huge number of beneficial properties for the human body. First of all, it has a positive effect on the intestines: kohlrabi cabbage quickly cleanses it of toxins, waste and other contaminants and harmful substances. This is facilitated by dietary fiber, which, once in the stomach, is not digested. But the main rule when eating this vegetable is to drink as much liquid as possible.

If you regularly eat kohlrabi, a person’s appetite will normalize. And if you drink vegetable juice, which includes this type of cabbage, then the person suffering from gastritis, cholecystitis or gastroduodenitis, the condition is improving. But you should not drink this juice more than one glass a day. If you regularly eat kohlrabi, you can also normalize your metabolism, which will help restore the normal speed of all processes.

Thanks to the numerous beneficial properties of kohlrabi cabbage, you can remove excess fluid from the body, as well as reduce the load on the gallbladder, liver, and kidneys. This will be the result of the large amount of potassium contained in kohlrabi.

Kohlrabi can be used for the treatment of many diseases:

It is believed that kohlrabi fruits are very useful for anemia, since it contains many trace elements that help blood cells form. This includes iron, zinc, iodine, selenium and even manganese. Therefore, for any type of anemia, constant and regular consumption of this vegetable is recommended. For example, you can make a salad out of it by adding some carrots. You need to eat it once a day for three weeks, but you should not eat this kohlrabi salad while you are eating other foods. You need to eat this cabbage salad separately, but you cannot add salt, mayonnaise or sour cream to it.

It is believed that patients with diabetes should include kohlrabi in their menu. Cabbage contains a huge amount of vitamins, which belong to different groups. Kohlrabi contains the most vitamin C, which is much higher than even citrus fruits in this vegetable. It is known that vitamins such as A, PP, E easily saturate the body and strengthen it. Therefore, as soon as a person gets sick, having caught some virus or infection, he should immediately include kohlrabi cabbage in his diet. Usually this autumn and spring. Do not forget that all the beneficial properties are contained in large quantities in fresh vegetables.

Even in ancient times, people consumed kohlrabi to calm or restore nerves. The good mood and positive effect on the nervous system of cabbage is due to the fact that the vegetable contains vitamin B. It is known that if you regularly consume this plant, nervousness disappears, the emotional state is quickly balanced, blood pressure is normalized and mood improves.

When eaten, kohlrabi necessarily has a positive effect on the oral cavity. So, first of all, strengthens teeth and gums, and also prevents inflammation from forming on the palate, in the larynx itself and on the gums.

Kohlrabi is also good for skin, especially for skin that is aging. Regular masks made from this cabbage can make your facial skin fresher and younger. It’s easy to prepare a mask: grate a little kohlrabi and add 1 teaspoon of honey and dry yeast. Mix everything well and leave for 20 minutes. And only after this it is necessary to apply the mask to the face, which must first be cleaned. Leave the mask on your face for 20 minutes and then wash it off with warm water. The result will be wonderful.

Currently, kohlrabi cabbage is known as the best remedy for weight loss. If this vegetable is consumed regularly along with cucumbers and apples, then fats will be broken down much faster. By the way, it is known that kohlrabi is a product that has a small amount of calories, but quite a lot of energy is expended during its digestion. The basis for losing weight with cabbage is the effect of arginine and isoleucine. They actively influence the fact that all carbohydrates are not converted into fat, therefore, performance increases, and extra pounds successfully disappear.

The basis for the prevention of colon and rectal cancer is the protection of sulfur and sulfur-containing substances contained in kohlrabi. But for this it is necessary eat fresh vegetables daily, but without salt. By the way, kohlrabi prevents the development of atherosclerosis.

Dangerous properties of kohlrabi cabbage

Kohlrabi cabbage has not only beneficial properties, but also dangerous ones. For example, if a person suffers from high stomach acidity, then eating this vegetable is strictly contraindicated for him.

It is not advisable to eat those fruits of kohlrabi cabbage that were grown in greenhouses and greenhouses, since this vegetable can accumulate huge amounts of nitrates, which will then provoke some very serious disease.

Kohlrabi in cooking

You can prepare a wide variety of dishes from kohlrabi. Of course, the best and healthiest option would be to eat raw cabbage, but it is also excellent stewed, boiled, fried, and even baked. If the meat is served with kohlrabi, which can be an excellent side dish, then it will be well digested.

Kohlrabi can also be used in the preparation of stews, soups, salads, okroshka, any holiday dishes, stuffing and canning.

Growing and care

Of all cabbage varieties, kohlrabi is considered the fastest ripening. Therefore, several harvests can be harvested at once in a year. First of all, you need to decide which variety to choose.

The best varieties are:

1. "Vienna White" This type of cabbage ripens early and has a light green color.
2. "Violet". This is a late-ripening variety that has a dark purple color.

Depending on which variety is chosen, the planting method is also determined. You can plant kohlrabi with both seeds and seedlings. The best months for planting are April and May.

Seedlings are grown starting at the end of March. Seeds are planted in a pre-prepared container with soil to a depth of 1.5–2 centimeters. As soon as the second leaf appears, you should immediately spray it with complex fertilizer: half a tablet per 1 liter of water.

To plant a vegetable plant in open ground, you need to properly prepare the bed. First of all, she should be well lit. If pumpkin, zucchini, carrots or tomatoes grew in the garden before the vegetable, then cabbage will grow well in this soil.

In the spring, before planting seedlings, the soil is dug up and fertilized with compost. Approximately 3–4 kilograms of humus per 1 square meter of land is taken. It is worth ensuring that the soil is loose and fertile.

It is necessary to plant seedlings in the ground on a day when there is no bright sun. For example, in cloudy weather or in the evening. The distance between the rows should be 70 centimeters, and between the holes approximately 20–30 centimeters. By the way, you can add 1 glass of humus to the holes. Immediately after planting, the bed is watered abundantly.

Harvest care and storage

In order for the kohlrabi harvest to be good, it is necessary to constantly water it and be sure to loosen the soil. You can water twice a week, and if there is a drought, then you should monitor the soil and water it generously as it dries out. You need to loosen the soil around the vegetable so that this distance is approximately 8–10 centimeters.

You need to harvest the crop carefully, performing the following steps step by step:

1. Pull out the entire kohlrabi crop.
2. Trim roots and leaves with pruning shears.
3. Place in boxes, sprinkled with sand.
4. Lower the boxes with the harvest into the basement or place them in another cool room.

You can also store cabbage in the refrigerator. but no more than a month. If the kohlrabi is cut, then it is worth putting it in special plastic containers, which will keep it fresh for a long time.

Kohlrabi cabbage is a so-called stem fruit. The core of this fruit is tender and juicy, very pleasant to the taste, somewhat reminiscent of a cabbage stalk. Northern Europe is considered the birthplace of kohlrabi. The name translated from German is interpreted as “cabbage turnip”. The first mention of this vegetable was recorded in 1554, and literally a century later, kohlrabi spread throughout almost all of Europe, right up to the Mediterranean.

This vegetable is very unpretentious, is resistant to pests and diseases and grows successfully even in northern regions, thanks to its rapid ripening.

Calorie content of kohlrabi

The calorie content of kohlrabi cabbage is 42 kcal per 100 g of product. It is indicated for use by overweight people.

Nutritional value per 100 grams:

Useful properties of kohlrabi cabbage

Kohlrabi contains a large amount of vitamin C, it is not without reason that it is called lemon from the garden,

It is a means of preventing all kinds of infectious diseases. Eating kohlrabi helps normalize metabolism, so its use is indicated for those who want not only to lose weight, but to consolidate the result for a long time.

The B vitamins included in the composition have a beneficial effect on the functioning of the nervous system.

Kohlrabi is a diuretic, perfectly removes excess fluid from the body, helps with disorders of the kidneys, liver, gall bladder, cleanses the intestines of toxins, helps relieve inflammation in the intestines and stomach.

Scientists have proven that eating kohlrabi is the best prevention of rectal and colon cancer; this effect is achieved due to the presence of sulfur-containing substances in the composition.

Fresh kohlrabi juice is especially useful for coughs and hoarseness, for inflammatory processes in the oral cavity, for diseases of the stomach, intestines, liver, kidneys, spleen, for anemia, etc. It is also recommended to drink kohlrabi juice for diseases of hepatitis and cholecystitis, according to a quarter glass with a tablespoon of honey 3-4 times a day before meals. The duration of the recommended course is 10-14 days.

Kohlrabi cabbage is ideal for baby food.

In folk medicine, asthma and pulmonary tuberculosis are treated with a decoction of the tops and fruit of kohlrabi.

In some countries of Western Europe, not only stem fruits are eaten, but also young leaves, which contain no less useful substances than the stem fruit.

Dangerous properties of kohlrabi cabbage

It is better not to include this cabbage in the diet of people who suffer from high stomach acidity.

Especially dangerous are those kohlrabi fruits that are grown in greenhouses and greenhouses. This vegetable, like the stalk of regular cabbage, can accumulate nitrates, which can provoke various diseases.

Vegetable salads are tasty and healthy. If you agree with this, try the unusual salad of kohlrabi, carrots and apples according to the recipe from the video.

Kohlrabi- plant of the cruciferous family. Homeland: Iran, Syria.

Description

Kohlrabi is a biennial plant. In the first year, a stem is formed, which grows and forms an oval, cylindrical or round-flat stem fruit. It comes in various colors and shades - green, purple, white. The pulp is white, juicy. Plants reach a diameter of 40-80. In the second year, flowering shoots are formed, which are also low-growing and have thin branches. The fruit is a narrow pod. Kohlrabi ripens very quickly - 2-2.5 months after germination.

Growing

Kohlrabi prefers highly fertile, cultivated, moderately moist soils - on them it gives a high yield. Kohlrabi is grown in seedlings and without seedlings. To obtain early production, seeds are sown in a heated greenhouse in the first ten days of January. Then the seedlings dive.

Early ripening varieties of kohlrabi are planted in the ground thickly - in 3-4-line ribbons, maintaining a distance of 45 cm; a distance of 25-30 cm should be maintained between rows in the ribbon, 20 cm between seedlings in a row, late-ripening ones are planted in rows.

During the growing season, plants are watered 5-6 times. It is also necessary to regularly loosen the soil and fertilize it twice with organic fertilizers.

The harvest can be harvested when the thickness of the stem fruit reaches 9-10 cm in diameter (early ripening varieties), 15-20 cm - late ones. If you delay harvesting, the quality of the product will inevitably decrease due to the formation of fibrous strands in the stem fruits. To store cabbage, dig up the cabbage with its roots, remove the leaves and dig into the sand. The yield is approximately 1.6-2.5 kg per square meter.

The plant is threatened by slugs and mice.

Application

Stem fruits contain calcium, magnesium, potassium, iron, sodium, phosphorus, PP and B vitamins.

Kohlrabi can be eaten raw, boiled and stewed. Raw cabbage tastes a little like the “stalk” of white cabbage.

Potato casserole with mushrooms and kohlrabi cabbage

Recipes from the culinary portal Povarenok.ru

Potato casserole with mushrooms and kohlrabi cabbage

Ingredients:

• head of kohlrabi cabbage (small) - 1 pc.
• potatoes - 6 pcs.
• champignons - 200 g
• onion - 1 pc.
• tomato - 1 pc.
• prunes (pitted) - 7 pcs.
• garlic - 1 clove
• fresh herbs (parsley, dill)
• vegetable oil
• spices and salt - to taste)
• olives (for decoration)

Preparation

Grate the potatoes on a fine grater (do not drain the liquid). Finely chop the greens and add to the potatoes, leaving a little for serving, add salt and pepper to taste.

Heat a frying pan, pour sunflower oil, add potato mixture. Stir the potatoes again before adding them to the pan. Fry until crusty on both sides.

Place on a paper towel or to remove any oiliness.

Cut the kohlrabi into cubes and fry in vegetable oil (use new oil). Add diced mushrooms, onions (also finely chopped), squeeze out the garlic. Add tomato (chopped) and prunes. If the prunes are steamed, add them at the end; if not, add them after the kohlrabi. Salt and pepper.

Place potato pancakes in a baking dish, reserving a few for the top. Also add mushroom mixture. Cover with remaining pancakes. Bake for 20 minutes in an oven preheated to 180 degrees. Decorate with herbs and olives. Serve hot or cold.

Colrabica salad

Colrabica salad

Ingredients:

• kohlrabi cabbage - 1 pc.
• bell pepper - 2 pcs.
• apple - 1 pc.
• onion (white) - 1 pc.
• pickled cucumber (pickled) - 1 pc.
• olive oil - 3 tbsp. l.
• parsley - 1 bunch
• vinegar (wine or apple) - 2 tbsp. l.
• sugar - 0.5 tsp.
• salt (to taste)

Preparation

Peel the kohlrabi and grate into strips. Grate the apple and pickled cucumber. Add onion and pepper, cut into thin strips. Season with oil, vinegar, salt, sugar. Sprinkle parsley on top.

Stuffed kohlrabi

Stuffed kohlrabi

Ingredients:

• kohlrabi cabbage - 4 pcs.
• champignons - 150 g
• vegetable broth or water - 2/3 cup
• onion - 1 pc.
• bell pepper - 1 pc.
• cheese (hard) - 100 g
• greens (parsley and dill)
• vegetable oil
• ground black pepper (to taste)
• salt (to taste).

Preparation

Trim the ends off the kohlrabi and place in a baking dish. Fill with broth or water (about half). Place in the oven, heated to 190 degrees for half an hour.

While the cabbage is baking, finely chop the onion and sauté in vegetable oil. Add mushrooms and peppers (pre-cut), fry and simmer a little.

Remove the pan from the oven and carefully place the cabbage on a plate and let cool. Do not turn off the oven.

Scoop out the kohlrabi pulp with a spoon, cut into small pieces and combine with stewed vegetables. Add salt and pepper.

Fill the kohlrabi baskets with the filling, sprinkle grated cheese on top and put them back in the oven for 5-10 minutes. Remove, decorate and serve.

The good thing about this recipe is that you can experiment with fillings:

• vegetables + minced meat;
• chicken + mushrooms + cream;
• vegetables + rice + chicken.

You can also stuff it in layers. The field for imagination is huge - for every taste!

Links

• Kohlrabi recipes, culinary portal Povarenok.ru

Material from Wikipedia - the free encyclopedia

Distribution and ecology

The place of origin is considered to be the eastern Mediterranean. It has been widely known in culture since the times of Ancient Rome.

Botanical description

Meaning and Application

The edible part of kohlrabi is the stem, which in the above-ground part takes on a spherical or turnip-like shape. It is a valuable dietary product; the pulp is rich in glucose, fructose, sulfur compounds, potassium salts, vitamins B1, B2, PP, ascorbic acid. Kohlrabi is superior to lemon and orange in terms of vitamin C content.

The taste is reminiscent of cabbage stalks, but juicier, sweetish, without the spiciness characteristic of white cabbage.

Name

The name of the vegetable can be translated as “cabbage-turnip”, comes from it. Kohlrabi, from Kohl- “cabbage” and Rube(in Swiss-German dialect Rabi) - “turnip”. The Italian name (with the same meaning "cabbage turnip") is cavolo rapa.

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Links

• : information on the website “Encyclopedia of Life” ( EOL) (English) Retrieved February 23, 2009.
• (English): information on the site (English) Retrieved February 23, 2009
• Kohlrabi // Great Soviet Encyclopedia: [in 30 volumes] / ch. ed. A. M. Prokhorov. - 3rd ed. - M. : Soviet encyclopedia, 1969-1978. Retrieved October 10, 2009

This article or section contains or external references, but the sources of individual statements remain unclear due to the lack of footnotes. Statements not made may be questioned and removed. You can improve the article by providing more accurate citations to your sources.

Excerpt characterizing Kohlrabi

- I will, I will, but tell me. Won't you tell me? Well, I’ll go and tell you now.
Anna Mikhailovna told Natasha in short words the contents of the letter with the condition not to tell anyone.
“Honest, noble word,” Natasha said, crossing herself, “I won’t tell anyone,” and immediately ran to Sonya.
“Nikolenka... wounded... letter...” she said solemnly and joyfully.
- Nicolas! – Sonya just said, instantly turning pale.
Natasha, seeing the impression made on Sonya by the news of her brother’s wound, felt for the first time the whole sad side of this news.
She rushed to Sonya, hugged her and cried. – A little wounded, but promoted to officer; “He’s healthy now, he writes himself,” she said through tears.
“It’s clear that all of you women are crybabies,” said Petya, walking around the room with decisive big steps. “I am so very glad and, truly, very glad that my brother distinguished himself so much.” You are all nurses! you don't understand anything. – Natasha smiled through her tears.
-Have you not read the letter? – Sonya asked.
“I didn’t read it, but she said that everything was over, and that he was already an officer...
“Thank God,” said Sonya, crossing herself. “But maybe she deceived you.” Let's go to maman.
Petya walked silently around the room.
“If I were Nikolushka, I would kill even more of these French,” he said, “they are so vile!” I would beat them so much that they would make a bunch of them,” Petya continued.
- Shut up, Petya, what a fool you are!...
“I’m not a fool, but those who cry over trifles are fools,” said Petya.
– Do you remember him? – after a minute of silence Natasha suddenly asked. Sonya smiled: “Do I remember Nicolas?”
“No, Sonya, do you remember him so well that you remember him well, that you remember everything,” Natasha said with a diligent gesture, apparently wanting to attach the most serious meaning to her words. “And I remember Nikolenka, I remember,” she said. - I don’t remember Boris. I don't remember at all...

What is kohlrabi

What is kohlrabi, the benefits and harms of kohlrabi to human health, and does this plant have any medicinal properties? These questions often arise among those who care about their health and show interest in traditional methods of treatment, in particular in treatment with medicinal plants. And this interest is understandable. Maybe in this article, to some extent, you can get an answer to these questions.

Kohlrabi (lat. Brassica oleracea var. gongylodes) is a biennial herbaceous food plant; A botanical variety of cabbage, it belongs to the genus Brassica of the Brassica family.

It differs significantly from its cabbage counterparts in its tuberous shape. The fruit has a spherical or slightly oblong shape. Because of this unusual shape of a modified head of cabbage, amateur vegetable growers sometimes jokingly call kohlrabi cabbage.

The leaves are deeply cut, elongated, growing from the tuberous head quite close to each other. The color of the “tuber” is greenish-yellow, purple, dark purple or red-violet. The pulp of the fruit is white, juicy, has a delicate, pleasant taste, and is very popular with children.

The distant ancestors of modern kohlrabi cabbage were cone-shaped cabbage tubers grown in the Middle Ages in Western Europe. The result of further selection of kohlrabi varieties was the production of tuberous spherical plants.

Currently, the cultivation of kohlrabi cabbage has spread to all continents of the globe, especially in Western Europe. In our country, it is cultivated mainly in the regions of the North Caucasus, in the Far North; the areas of this type of cabbage are relatively small.

In our country, the Viennese white kohlrabi variety, which has a light green color of the tuber, is especially common. In general, all varieties of kohlrabi are early ripening and are therefore very advantageous for growing in gardening.

Cabbage tubers of kohlrabi differ from other types in their high sugar content, which makes it a fairly nutritious product and has a beneficial effect on the taste of prepared dishes. This type of cabbage should be one of the integral components in the diet of children and adolescents, as well as nursing mothers, pregnant women and people weakened by serious illnesses.

Translated from German, kohlrabi means “cabbage-turnip.” Indeed, in appearance this plant strongly resembles a turnip or rutabaga. Its highly overgrown spindle-shaped stem, which would be correctly called “stem-fruit,” is used for food. The taste of kohlrabi is similar to the stalk of white cabbage, only sweeter and juicier than the latter. The stem fruit can be round, flat-round or ovoid. Its flesh is white, and the outside is light green or purple (sometimes crimson) - depending on the variety. The mass of the stem fruit ranges from 250 to 800 grams and more.

Benefits of kohlrabi

Kohlrabi is not only tasty, but also a very healthy vegetable. In terms of vitamin C content, it is even ahead of citrus fruits - lemon, orange, for which it received the nickname “northern lemon”.

Kohlrabi, benefits The fiber contained in it improves the intestinal tract, normalizes peristalsis (important for people suffering from constipation), removes excess cholesterol from the body (due to which it serves to prevent atherosclerosis), and affects the aging process. This vegetable will be useful for those suffering from excess weight, as it is low in calories.

Among all types of cabbage, only it contains pantothenic acid, which is necessary for metabolic processes and epidermal growth. With its deficiency, the skin becomes dry, flaky, the mucous membranes of the mouth, nose, and larynx suffer, and hair growth worsens.

Kohlrabi, the beneficial properties of kohlrabi are valued in cooking. The simplest dishes made from this vegetable are salads; children love to gnaw on it fresh; stewed or stuffed serves as a side dish; add it to soup. Kohlrabi cabbage loves humidity and long daylight hours. Seeds germinate at 18-20°C. Heat-loving, does not tolerate frost and cold.

As we have already said, the stem fruit of kohlrabi is used for food. And in some European countries, young leaves are also eaten, which, by the way, are not much inferior to the stem fruit in terms of the content of useful substances in them.

The excellent taste and beneficial properties of kohlrabi are due to a rich set of dry substances, proteins, chemical elements, vitamins, enzymes and other biologically active components.

In terms of the amount of ascorbic acid it contains, this vegetable crop is ahead of lemon - this makes it a good way to combat vitamin C deficiency. Kohlrabi has beneficial properties that are due to the content of other vitamins. For example, B1, B2, PP, U, provitamin A, vitamin B5, etc. Kohlrabi is a rich source of the chemical elements we need - potassium, calcium, magnesium, iron, phosphorus and others.

The healthiest way to eat kohlrabi is raw. Shredded, this cabbage with sour cream and salt is an excellent dietary dish. Fresh kohlrabi stem fruit (as well as turnips, carrots and rutabaga) is good for children to chew - it improves gum health and strengthens teeth. The beneficial properties of kohlrabi also include the ability to eliminate excess fluid from the body.

Fresh kohlrabi juice is excellent for coughs, hoarseness, inflammation in the mouth, stomach and intestinal diseases, liver, kidney, spleen, and anemia.

Harm of kohlrabi

There are no special contraindications for cabbage turnips. It is not recommended to eat it in three cases:

• In case of individual intolerance;
• With increased stomach acidity;
• In acute form of pancreatitis.

If you suffer from high stomach acidity, then it is better not to include this cabbage in your diet at all. Otherwise, instead of the expected beneficial properties of kohlrabi, you may experience an exacerbation of the disease.

In addition, you should not put kohlrabi in any form on the table for those for whom the components of this cabbage can cause an allergic reaction.

Kohlrabi fruits grown in greenhouses are especially dangerous. This vegetable, like the stalk of ordinary cabbage itself, is capable of accumulating nitrates, which, when entering the human body, can provoke various diseases.

Kohlrabi in weight loss diets

There are many recipes for vegetable diets. For example, kohlrabi cabbage. It will help you lose excess weight without much effort. It is known that in order to lose weight you need a diet that is low in carbohydrates. This diet helps you lose fat and maintain strength. Kohlrabi contains 0% fat, 40 kcal and about 7 g of carbohydrates per 100 g. In addition, it contains a moderate amount of protein.

If you want to lose extra pounds, then kohlrabi is an ideal product for losing weight and maintaining your health. Its main advantages: low calorie content, as well as the presence of isoleucine and tartronic acid, which prevent carbohydrates from being converted into fat. It won’t be superfluous at all if you add cabbage to your diet menu and eat it every day. In addition to low-calorie diets, kohlrabi is used in the treatment of various diseases.

You can prepare a variety of delicious and healthy salads or snacks from kohlrabi.

We offer you a dietary food system in which this cabbage is the main product:

Morning: coffee without milk and sugar

Day: grated kohlrabi mixed with unrefined sunflower oil

Evening: lean fish or lean meat (beef, chicken) – 200 g, a glass of kefir

You need to stick to this diet for a week, remembering to drink plenty of water. You cannot salt food. According to reviews, thanks to this nutrition system you can lose up to 10 kg of excess weight. There is also a diet, the basis of which is a soup of 11 healthy products

It is worth noting that fresh cabbage fruits are the most useful, as they contain the maximum amount of nutrients. If you buy kohlrabi in a store or supermarket, then choose small, firm fruits with intact skin.