Translated from German, kohlrabi means cabbage-turnip.
These two names explain the taste and texture of kohlrabi, although it is milder and sweeter than either of them. It is not a root vegetable, but rather a stem that swells to a turnip-shape above the ground. It is a member of the brassica family. The inside flesh of kohlrabi is pale green, slightly sweet, and crispy. The taste of kohlrabi is similar to broccoli stems or cabbage heart, but sweeter.
What to look for
Select kohlrabi about the size of a tennis ball or smaller as large kohlrabi tend to be woody. Look for thin, tender and unblemished skin. Avoid soft or wrinkled produce.
Limited quantities May - August.
Refrigerate in plastic bags for up to a week.
How to prepare
Prepare kohlrabi in a similar way to turnips. Cut off the base and trim or remove the stalks. Boil, steam or microwave whole if they are small, otherwise slice first. Peel after cooking for to retain nutrients and for maximum flavour.
Ways to eat
Served steamed, mashed or in a stir fry. Bake, stuff, or add to soups, braises or stews. Young kohlrabi can be eaten raw, sliced or finely grated in a salad. Kohlrabi leaves are very high in nutirents and can be treated like spinach; eaten raw in salads, or cooked.
Bake, boil, microwave, steam, stew.
|Serving size: 1 cup sliced - 165g|
|Fat, total (g)||0.17||0.20%||0.1|
|- saturated (g)||0.021||0.01%||0.013|
|- sugars (g)||4.9||5.40%||2.97|
|Dietary fibre (g)||5.94||19.80%||3.6|
|Vitamin C (mg)||44.55||111% RDI*||27||A good source of Vitamin C|
|Folate (µg)||26.4||13.2% RDI*||16||A source of Folate|
|Thiamin (mg)||0.132||12% RDI*||0.08||A source of Thiamin|
|Vitamin B6 (mg)||0.19||11.8% RDI*||0.11||A source of Vitamin B6|
|Potassium (mg)||396||240||Contains Potassium|
|Niacin (mg)||0.66||6.6% RDI*||0.4|
|Calcium (mg)||34.65||4.3% RDI*||21|
|Iron (mg)||0.33||2.8% RDI*||0.2|
|Zinc (mg)||0.17||1.4% RDI*||0.1|
|Riboflavin (mg)||0.017||1% RDI*||0.01|
|Selenium (µg)||0.83||0.1% RDI*||0.5|
|Vitamin E (mg)||0||0% RDI*||0|
|Vitamin A Equiv. (µg)||0||0% RDI*||0|
Percentage Daily Intakes are based on an average adult diet of 8700 kJ
Source: The Concise New Zealand Food Composition Tables, 10th Edition, Plant & Food Research - 2014
Kohlrabi is a good source of vitamin C and is one of the higher potassium containing vegetables. It is also a source of vitamin B6, thiamin and folate. Like other members of the brassica family kohlrabi is a rich source of phytonutrients, including glucosinolates and phenolic compounds.
Many customers will not know how to use kohlrabi, so use the QR code on labels.
Store at 0°C with a relative humidity of 90-100%.
Purchase kohlrabi with the New Zealand GAP logo.
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