Encyclopedia Of Foods

242 Part II: Encyclopedia of FoodsKOHLRABIThe kohlrabi is a member of thecabbage family, grown for theswollen, globe-shaped portion of thestem, which rests on the surfaceof the ground. The best kohlrabibulbs are between 2 and 3 inches indiameter. The vegetable can be white,purple, or green and has a creamy-whiteinterior that is somewhat sweet and similarin texture to a turnip.Family CruciferaeScientific name Brassica oleracea var.caulorapoCommon name kohlrabi, stem turnip,colinabo, cabbage turnip♥ Kohlrabi is high in vitamin C♥ Raw kohlrabi is a good source of fiberKohlrabi leaves are similar to collard greensor kale in flavor. The succulent, tenderleaves of young kohlrabi plants can becooked like spinach or mustard greens.Nutrient compositionKohlrabi is high in vitamin C. Rawkohlrabi is a good source of fiber. Bothraw and cooked forms also containantioxidants and bioflavonoids.VarietiesKohlrabi varieties are distinguished bycolor. Among the popular varieties are theGrand Duke, Kolibri F1, Purple Danube,Purple Vienna, and White Vienna.Origin & botanical factsThe kohlrabi, which literally means“cabbage turnip,” is descended from boththe wild cabbage and the wild turnip.Although the origin of this vegetable isuncertain, a vegetable answering to thesame description was mentioned by theRoman botanist Pliny in the 1st centuryA.D. No such vegetable was againdescribed until after the Middle Ages.Today, the kohlrabi is mainly eaten incentral and eastern Europe.Unlike other cruciferous vegetables,the part of kohlrabi that is eaten is a swollenpart of the stem. Kohlrabi has so declinedin popularity in the last century that itcan be difficult to purchase. The reasonfor this decline is not known but may beits increased toughness with larger sizes.Kohlrabi bulbs should be harvested whenthey reach no more than 2 to 3 inches indiameter. Kohlrabi cultivation in theUnited States is quite limited.UsesKohlrabi bulbs that are plum-size orsmaller, firm, and unblemished and haveleaves that are still attached are best. Afterthe leaf stems are removed, the bulbs ofkohlrabi can be stored in the refrigeratorfor several weeks (longer if placed in sealedplastic bags). The kohlrabi bulb may beeaten raw or cooked. Although small,tender bulbs generally do not require peeling,the skin of medium and large onesshould be removed before use. The crispflesh can be served raw in salads or madeinto a relish. The bulb also can be cubed,sliced, or julienned and steamed untiltender. The practice in many centralEuropean countries is to hollow out thevegetable and stuff it with meat or othervegetables before baking or steaming.Nutrient Content1 /2 cup,1 /2 cup,raw (70g) cooked (83 g)Energy (kilocalories) 19 24Water (%) 91 90Dietary fiber (grams) 3 1Fat (grams) 0 0Carbohydrate (grams) 4 6Protein (grams) 1 1Minerals (mg)Calcium 17 21Iron 0 0Zinc – 0Manganese 0 0Potassium 245 281Magnesium 32 16Phosphorus 13 37Vitamins (mg)Vitamin A 3 RE 3 REVitamin C 43 45Thiamin – 0Riboflavin – 0Niacin 0 0Vitamin B 6 0 0.1Folate 11 μg 10 μgVitamin E 0 1Note: A line (–) indicates that the nutrientvalue is not available.