Varieties
There are two types of kohlrabi, green and purple. The coloring should be light for the green one and deep for the purple one. The greens for both types should be crisp and firm.
Preparation, uses, and tips
Wash kohlrabi just before using. Peel it, cut it in 1/4-inch (0.6cm) slices, and sauté in butter or olive oil, or boil and mash like potatoes. To prepare the leaves, wash them, remove the middle stems, and sauté like spinach or chard.
Nutritional Highlights
Kohlrabi (raw), 1 cup (140g)
Calories: 36
Protein: 2.3g
Carbohydrate: 8.4g
Total Fat: 0.13g
Fiber: 4.9g
*Excellent source of: Vitamin C (84mg)
*Good source of: Potassium (472mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
