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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.
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.
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. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
