Kohlrabi Benefits

Kohlrabi (often called the "German turnip") is an antioxidant-rich cruciferous vegetable. Packed with potassium, vitamin C and phytochemicals like glucosinolates, it helps fight oxidative stress and may lower the risk of chronic conditions, including heart disease and some cancers. It may also reduce inflammation and boost immune function. Its high fibre content supports gut function. The green leaves are high in vitamin K, which supports healthy bones.

Kohlrabi tastes somewhat like a mix between broccoli and cucumber. It’s crispier and lighter in texture than turnips. It can be boiled, sauteed, roasted, pureed, added to soups, pickled or used raw in salads or slaw. Both the bulb and stems can be eaten, and, like cabbage, it comes in both purple and green varieties.

Traditionally, it has been used medicinally for inflammation, improved digestion, boosting of immune function, inflammation, disease prevention, cancer, gut health, fueling beneficial bacteria, constipation, heart health, fluid balancing, healthy blood pressure, calming metabolism, reducing body heat, regulating blood sugar, ulcerative colitis, Crohn’s disease, diabetes, gout, haemorrhoids, reducing bad cholesterol, liver disease, menstrual symptoms, sciatica, scurvy, obesity, wound healing, hair loss, oestrogen balancing, toxin elimination, fluid circulation, and much more.

Kohlrabi contains goitrogens, which may impact thyroid function if eaten raw in massive quantities.

So try this one, as another way to eat yourself well.