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Kohlrabi

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Kohlrabi
Kohlrabi stems with leaves removed
SpeciesBrassica oleracea
Cultivar groupGongylodes Group
Cultivar group membersmany; see text
Kohlrabi, raw
Nutritional value per 100 g (3.5 oz)
Energy113 kJ (27 kcal)
6.2 g
Sugars2.6 g
Dietary fiber3.6 g
0.1 g
1.7 g
Vitamins and minerals
VitaminsQuantity
%DV†
Vitamin C
69%
62 mg
MineralsQuantity
%DV†
Copper
11%
0.1 mg
Other constituentsQuantity
Water91 g
†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2]

Kohlrabi (German Turnip) (Brassica oleracea Gongylodes Group) is a low, stout cultivar of the cabbage that will grow almost anywhere. It has been selected for its swollen, nearly spherical, Sputnik-like shape. The name comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter. However, the actual "Kohlrübe" exists too and corresponds to the rutabaga in English, which is distinct from the kohlrabi. Kohlrabi has been created by artificial selection for lateral meristem growth; its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and brussels sprouts: They are all bred from, and are the same species as, the wild cabbage plant (Brassica oleracea).

The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet. Except for the Gigante cultivar, spring-grown kohlrabi much over 5 cm in size tend to be woody, as do fall-grown kohlrabi much over perhaps 10 cm in size; the Gigante cultivar can achieve great size while remaining of good eating quality.

Kohlrabi can be eaten raw as well as cooked.

There are several varieties commonly available, including White Vienna, Purple Vienna, Grand Duke, Gigante (also known as "Superschmeltz"), Purple Danube, and White Danube. Coloration of the purple types is superficial: the edible parts are all pale yellow. The leafy greens can also be eaten.

Some varieties are grown as feed for cattle.[3]

Kohlrabi is one of the most commonly eaten vegetables in Kashmir.[citation needed] Locally called Monj, the vegetable is eaten along with the leaves (haakh). Every Kashmiri household will have this on their dinner/lunch plate 3 to 4 times a week.[citation needed]

Monj (kohlrabi) is made in many forms. There is a spicy version which the Pandits call "dum monj" while as the non-spicy version is called Monj-haakh.

Alternative Names

See also

References

  1. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
  2. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
  3. ^ Bailey, L. H., (1912, republished in 1975). Kohlrabi for stock-feeding. In Cyclopedia of American Agriculture: Vol. II--crops. Macmillan Publishing, New York. p. 389-390. ISBN 0405067623. Google Book Search. Retrieved on June 15, 2008.
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