Kohlrabi cabbage presents
itself, the so-called stem plant. The core of this fruit
tender and juicy, very pleasant to the taste, somewhat reminiscent of
cabbage stump. The birthplace of kohlrabi is considered to be North
Europe. The name translated from German is interpreted,
like “cabbage turnip”. The first mentions of this vegetable
were recorded in 1554, and literally a century
later, kohlrabi spread to almost all
Europe, right down to the Mediterranean.
This vegetable is very unpretentious, it is resistant to pests.
and diseases and grows successfully even in the northern regions, thanks to
its rapid maturation.
Useful properties of kohlrabi cabbage
Raw kohlrabi cabbage contains (in 100 g):
Calories 27 Kcal
a large amount of vitamin
S, it’s not for nothing that they call him lemon from the garden,
as well as vitamins A, B,
This vegetable is rich in a lot of plant proteins,
carbohydrates, mineral salts, calcium, potassium,
carotene, pantothenic acid, cobalt and iron.
Delicate and juicy, white-fleshed stems contain
glucose and fructose, which are easily absorbed by the body
and gives a feeling of satiety.
Kohlrabi surpasses apples in general absorption of vitamins.
It is a means of preventing all kinds of infectious
diseases. Eating kohlrabi contributes to
normalization of metabolism, therefore its use
shown for those who want not just to lose weight, but to consolidate
result for a long time.
Vitamins included in the composition
group B has a beneficial effect on the functioning of the nervous system.
Kohlrabi is a diuretic, perfectly removes
excess fluid from the body helps with disorders
work of the kidneys, liver, gallbladder, cleansing the intestines
from toxins, helps relieve inflammation in the intestines
Lowers blood pressure and is recommended for
Scientists have proven that eating kohlrabi is
the best prevention of rectal and colon cancer, such
action is achieved due to the presence in the composition of sulfur-containing
Fresh kohlrabi juice is especially useful for coughing and hoarseness,
with inflammatory processes in the oral cavity, with a disease
stomach, intestines, liver, kidneys, spleen, with anemia
etc. It is also recommended to drink kohlrabi juice when
hepatitis and cholecystitis, a quarter of a glass
with a tablespoon of honey 3-4 times daily before meals. Duration
the recommended course is 10-14 days.
Kohlrabi cabbage is ideal for baby food.
In folk medicine, decoction of tops and kohlrabi fruit
asthma and pulmonary tuberculosis are treated.
In some countries of Western Europe, they eat
not only stems, but also young leaves, in which
nutrients are no less than in the stem crop.
Dangerous properties of kohlrabi cabbage
It is better not to include this cabbage in the diet of people who suffer
increased acidity of the stomach.
Especially dangerous are those kohlrabi fruits that are grown in greenhouses.
and greenhouses. This vegetable, like cabbage stalk, can accumulate
nitrates, which can provoke various diseases.