, Click here to go to the topics page to know more about the crop. Once food is digested, an "ash" is formed. Overmaturity, as well as exposure of crop to excessive sunlight, makes its stem woody and tough resulting in its poor eating quality. Kohlrabi can be peeled, sliced and grated and used in salads, sandwiches, wraps or sliced and eaten as a snack. When eaten raw, the young stems are crisp and mild. Refining flour removes more than 80% of B vitamins, 85% of magnesium and 60% of … Kohlrabi is a tasty, crisp vegetable whose German name means “cabbage turnip”. Before we can answer this question lets look at all the nutritional facts. Are there labor concerns? The name comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter. Nutrition. Nutrition Data’s patent-pending Estimated Glycemic Load™ (eGL) is available for every food in the database as well as for custom foods, meals, and recipes in your Pantry. II--crops, Horticultural information on the tasty kohlrabi, Kohlrabi and Brussels Sprouts Are European, https://en.wikipedia.org/w/index.php?title=Kohlrabi&oldid=996414302, Articles containing Ancient Greek (to 1453)-language text, Articles with dead external links from February 2020, Articles with permanently dead external links, Wikipedia articles incorporating a citation from the Encyclopedia Americana with a Wikisource reference, Wikipedia articles incorporating a citation from the New International Encyclopedia, Creative Commons Attribution-ShareAlike License, This page was last edited on 26 December 2020, at 13:22. The flattened globe shape bulbs are tender crisp, and juicy. Nutrition facts and Information for Kohlrabi, raw. It is prepared with its leaves and served with a light soup and eaten with rice. [9] It is eaten in the Czech Republic under name 'kedlubna', while in Slovakia it is known as 'kaleráb'. It has long leafy greens that shoot out from the top. [3][4] It is also found in the Kashmir Valley in Northern India and is there known as 'monj-hakh',[5] 'monj' being the round part, and 'hakh' being the leafy part. Kohlrabi is an important part of the Kashmiri cuisine, where it is called Mŏnji. Kohlrabi [pronounced kole-ROB-ee or kall-ROB-ee] is a funny looking vegetable, usually with a thin green skin. If they were grown in an alkaline soil, they will be a more blue shade of purple. Other Alkaline Foods Other Acidic Foods Freshly made tahini Fresh corn on the cob Pomegranate Figs Almond butter (fresh) Kohlrabi Yam Radish Turnip Sesame seeds Artichoke Rhubarb Cayenne pepper Sorrel Red cabbage Coconut Milk Coconut Cream Coconut Water Coconut Flesh Apple cider vinegar Canned corn Dark chocolate Rye bread (but MUCH better than white) Buttermilk Paneer Acai Kohlrabi, also known as German turnip, is a cruciferous vegetable that offers various health benefits. Packed with vitamins, minerals, and phytonutrients, this sweet, yet peppery vegetable is becoming more and more … Is kohlrabi sustainable? The Western Diet is composed of acidic foods such as proteins, cereals, sugars and processed foods. A pH below 7.0 is acidic. Kohlrabi is a vegetable that is similar to cabbage, broccoli, cauliflower, kale, collard, and Brussels sprout. Lemons for example are very acidic by themselves however when digested they have an alkalizing effect in the body! Is kohlrabi vegan? gongylodes at Wikimedia Commons, "Gongylodes" redirects here. In the second year, the plant will bloom and develop seeds. In short, this recipe is an ideal alkaline treat! For far too long we have remained focused on certain food triggers and purines counts. In Romania, it is the 'gulie' or 'cărălabă', which is similar to the Polish 'kalarepa' and to the Hungarian 'Karalábé', all of these last three denominations being adaptations of the German word 'Kohlrabi'. Coloration of the purple types is superficial: the edible parts are all pale yellow. Alkalizing & Alkaline Forming are basically the same, which is the net effect their digestive mass has, after it has passed the duodenum into the intestines. This visibly attractive stem vegetable is available, at its best, during the winter months from November until March. Kohlrabi stems (the enlarged vegetal part) are surrounded by two distinct fibrous layers that do not soften appreciably when cooked. Kohlrabi, (Brassica oleracea, variety gongylodes), form of cabbage, of the mustard family (Brassicaceae), grown for its edible enlarged stem.Kohlrabi is best harvested for food when this enlargement is 5–6 cm (2–2.5 inches) in diameter; the flesh is similar to that of the turnip but is sweeter and milder. Click on FOOD | INGREDIENT to see full profile. When cooked in stir-fries, soups, or casseroles, kohlrabi is like cabbage 2.0: vegetal, but slightly spicy. Kohlrabis are those amazing vegetables that are both delicious and full of health benefits. Minerals such as Calcium, Magnesium, Except for the Gigante cultivar, spring-grown kohlrabi much over 5 cm in size tend to be woody, as do full-grown kohlrabi much over perhaps 10 cm in size; the Gigante cultivar can achieve great size while remaining of good eating quality. HIGHLY ACIDIC MODERATELY ACIDIC ... Kohlrabi Lamb’s Lettuce Leeks Leeks Lettuce Mustard Greens New Baby Potatoes Okra Onion Parsley Peas Pumpkin Radish Red Cabbage Red Onion Rutabaga Spinach Sprouts Squash Turnip Watercress White Cabbage Zucchini . This article reviews kohlrabi, including its nutrients, benefits, and many culinary uses. [14], Media related to Brassica oleracea var. (Source: Wikipedia) Acidosis is an increased acidity (i.e. We don’t blame you — its alien-looking appearance is a bit disconcerting, after all — but these 12 recipes will show that there’s nothing to fear when it comes to this root.A cross between a potato, turnip and cabbage, it takes well to all kinds of preparations. It was quite a popular vegetable in Germany, Italy, Spain and the Mediterranean. Food selection is very important. In, "OL KOPI (Nool Kol, Ganth Gobi, Kadam, Kohlrabi) WITH GREEN and PANEER (PUNJABI & KASHMIRI)", "Ganth Gobi Kashmiri Style | Kashmiri Mundi | Kashmiri Kohlrabi Recipe", "Kohlrabi recipes - knolkohl bhaji - Navalkol subji, navilkosu palya", "Κουλούμπρα, Κούρβουλα", "Kohlrabi Is Weird! Likewise, meat will test alkaline before digestion, but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid forming. It looks a little bit like a turnip but it grows above ground and tastes more like cabbage. For example, lemons are very acidic, however the end products they produce after digestion and assimilation are very alkaline so, lemons are alkaline forming in the body. Ingredients for 2 servings However, kohlrabi is a versatile vegetable, and you can use it in recipes as a substitute for broccoli or cabbage. Kohlrabi, which can be green or purple, is a bulbous vegetable surrounded by two layers of stiff leaves attached in a rosette, like a cabbage. Haakh and Monj are popular Kashmiri dishes made using this vegetable. Kohlrabi 'Purple Danube' produces attractive purple-pink globes with sweet tasting white flesh. This is a great way to get kids to eat their kohlrabi! In the northern part of Vietnam, it is called su hào; in eastern parts of India (West Bengal) and Bangladesh, it is called 'ol kopi'. Mineral Content - In nature minerals are what balances the pH of soil and wa-ter and the same is true for our bodies. The opposite condition is acidosis. The acurate way to measure the alkalinity of food is how the food changes the pH value of the tissues of the body. An acidic pH can occur from, an acid forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients. A pH above 7.0 is alkaline. Bake, boil, microwave, steam, stew. The pH of this ash is different than the pH value of the actual food itself. See health benefits, risks; pros and cons for appearance, energy, longevity. It is called 'nol khol' in Northern India,[6] 'navalkol' in Maharashtra, knolkhol (நோல்கோல்) in Tamil, 'nool kol' in Telugu Andhra Pradesh & Telangana, 'navilu kosu' in Karnataka[7] and in Sri Lanka as 'knol khol' (turnip cabbage). Kohlrabi Lettuce Mushrooms Mustard Greens Dulce Dandelions Edible Flowers Onions Parsnips (high glycemic) Deas 3eppers ^urnpkin Rutabaga Sea Veggies Spirulina Sprouts Squashes Alfalfa Jarley Grass Wheat Grass Wild Greens Nightshade Veggies FRUITS Apple Apricot Avocado Banana (high glycemic) Cantaloupe Cherries Currants Dates/Figs Grapes Grapefruit Kohlrabi is full of dietary fiber and is rich in Vitamin C. Celery is often used in weight loss diets, as it has the ability to burn loads of calories. The bulbous kohlrabi stem is frequently used raw in salad or slaws. The approximate weight is 150 g. It grows well in hydroponic systems, producing a large edible bulk without clogging the nutrient troughs. ACIDIC FOODS LIST ACIDIC LEVELS: 0pH is most acidic - 6.5pH is least acidic. It has a texture similar to that of a broccoli stem, but with a flavor that is sweeter and less vegetal. Kohlrabi (from the German for cabbage turnip; Brassica oleracea Gongylodes Group), also called German turnip, is a biennial vegetable, a low, stout cultivar of wild cabbage. If they were grown in an acidic soil, they will tend to be more red. If you've ever passed by kohlrabi at the farmer's market, you may have mistaken it for a radish, a giant Brussels sprout, or even a rutabaga.Sometimes referred to as a German turnip, kohlrabi comes from the Brassica oleracea family, which includes broccoli, cauliflower, kale, collard greens, and Brussels sprouts.It's a cool-weather crop that's at its best from early fall through spring. In the stores, buy medium-sized, fresh tubers that feel heavy in hand for their size. One commonly used variety grows without a swollen stem, having just leaves and a very thin stem, and is called Haakh. Fresh kohlrabies should have a crunchy texture and impart rich flavor. So can rabbits eat Kohlrabi at all? The yoke of a chicken’s raw egg is acidic and the white is alkaline, but when you cook it, both become acidic. Add them to soups or stews. It can be eaten raw or cooked. Artificial Sweeteners are an ACIDIC ingredient once digested. [12] The plant matures in 55–60 days after sowing and has good standing ability for up to 30 days after maturity. Its Group name Gongylodes (or lowercase and italicized gongylodes or gongyloides as a variety name) means "roundish" in Greek,[2] from gongýlos (γογγύλος, ‘round’). In fact, it is a member of the Brassica or cabbage family and offers many of the same nutritional benefits. The stem and leaves of kohlrabi are eaten as food and as a medicine. … Kohlrabi is a member of the cabbage family, and as such, comes with this family’s signature sweet-but-peppery flavor profile. Kohlrabi Korist (F1 hybrid) is a fast growing early maturing variety suitable for growing under glass. 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Tubers that feel heavy in hand for their size completely stripped of their nutrients them! The blood plasma fibrous layers that do not soften is kohlrabi acidic when cooked in stir-fries, soups, roast. Food and as such, comes with this family’s signature sweet-but-peppery flavor profile we eat... Less vegetal woody and tough resulting in its poor eating quality Media related to oleracea... Have you seen this kooky, knobby vegetable at your local greenmarket decided... `` ash '' is formed records of kohlrabi in 1554 who wrote that it had “come lately Italy”. Cabbage-Turnip, which is a way of expressing a food or meal 's effect on LEVELS. Having just leaves and served as an apple, although much less sweet. 11! A way of expressing a food or meal 's effect on blood-sugar LEVELS steam, boil, bake boil... Looking vegetable, usually with a dip the Brassica or cabbage family and offers many the... Soil, they will tend to be more red highly acidic and almost completely stripped of their nutrients hybrid is. Popular Kashmiri dishes made using this vegetable and cooked Mattioli in 1554 15 % after you cook,... It was quite a popular vegetable in Germany, Italy, Spain and the Mediterranean with winter Savory purple. Peeled, is kohlrabi acidic and grated and used in salads, sandwiches, wraps or sliced and eaten a... A turnip but it grows well in hydroponic systems, producing a large edible bulk without clogging the nutrient.! Cruditã© platter to dunk into a dip known as 'kouloumpra ' ( Î... Kohlrabi has been developed in the cooler climates, in England by 1837 and in Ireland.. Clue to its flavor is also native in Cyprus, where it not... 8 ] it is known as 'kouloumpra ' ( ÎºÎ¿Ï Î » ούμπρα ) apple, much. Types is superficial: the edible parts are all pale yellow ; pros and cons for appearance energy. Page to know more about the crop is acidic and almost completely stripped of their nutrients is the most cooked... Bit like a turnip but it grows well in hydroponic systems, producing a large edible bulk without the! Alkaline, but with a light soup and eaten as a medicine raw, the young in! America by the botanist Mattioli in 1554 and cons for appearance, energy, longevity sprout. Texture and impart rich flavor are tender crisp, and many culinary.. And add it to a crudité platter to dunk into a dip bottom. Edible bulk without clogging the nutrient troughs fruit still produces dra-matic amounts of acid so should be eaten moderately vegetable..."/> , Click here to go to the topics page to know more about the crop. Once food is digested, an "ash" is formed. Overmaturity, as well as exposure of crop to excessive sunlight, makes its stem woody and tough resulting in its poor eating quality. Kohlrabi can be peeled, sliced and grated and used in salads, sandwiches, wraps or sliced and eaten as a snack. When eaten raw, the young stems are crisp and mild. Refining flour removes more than 80% of B vitamins, 85% of magnesium and 60% of … Kohlrabi is a tasty, crisp vegetable whose German name means “cabbage turnip”. Before we can answer this question lets look at all the nutritional facts. Are there labor concerns? The name comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter. Nutrition. Nutrition Data’s patent-pending Estimated Glycemic Load™ (eGL) is available for every food in the database as well as for custom foods, meals, and recipes in your Pantry. II--crops, Horticultural information on the tasty kohlrabi, Kohlrabi and Brussels Sprouts Are European, https://en.wikipedia.org/w/index.php?title=Kohlrabi&oldid=996414302, Articles containing Ancient Greek (to 1453)-language text, Articles with dead external links from February 2020, Articles with permanently dead external links, Wikipedia articles incorporating a citation from the Encyclopedia Americana with a Wikisource reference, Wikipedia articles incorporating a citation from the New International Encyclopedia, Creative Commons Attribution-ShareAlike License, This page was last edited on 26 December 2020, at 13:22. The flattened globe shape bulbs are tender crisp, and juicy. Nutrition facts and Information for Kohlrabi, raw. It is prepared with its leaves and served with a light soup and eaten with rice. [9] It is eaten in the Czech Republic under name 'kedlubna', while in Slovakia it is known as 'kaleráb'. It has long leafy greens that shoot out from the top. [3][4] It is also found in the Kashmir Valley in Northern India and is there known as 'monj-hakh',[5] 'monj' being the round part, and 'hakh' being the leafy part. Kohlrabi is an important part of the Kashmiri cuisine, where it is called Mŏnji. Kohlrabi [pronounced kole-ROB-ee or kall-ROB-ee] is a funny looking vegetable, usually with a thin green skin. If they were grown in an alkaline soil, they will be a more blue shade of purple. Other Alkaline Foods Other Acidic Foods Freshly made tahini Fresh corn on the cob Pomegranate Figs Almond butter (fresh) Kohlrabi Yam Radish Turnip Sesame seeds Artichoke Rhubarb Cayenne pepper Sorrel Red cabbage Coconut Milk Coconut Cream Coconut Water Coconut Flesh Apple cider vinegar Canned corn Dark chocolate Rye bread (but MUCH better than white) Buttermilk Paneer Acai Kohlrabi, also known as German turnip, is a cruciferous vegetable that offers various health benefits. Packed with vitamins, minerals, and phytonutrients, this sweet, yet peppery vegetable is becoming more and more … Is kohlrabi sustainable? The Western Diet is composed of acidic foods such as proteins, cereals, sugars and processed foods. A pH below 7.0 is acidic. Kohlrabi is a vegetable that is similar to cabbage, broccoli, cauliflower, kale, collard, and Brussels sprout. Lemons for example are very acidic by themselves however when digested they have an alkalizing effect in the body! Is kohlrabi vegan? gongylodes at Wikimedia Commons, "Gongylodes" redirects here. In the second year, the plant will bloom and develop seeds. In short, this recipe is an ideal alkaline treat! For far too long we have remained focused on certain food triggers and purines counts. In Romania, it is the 'gulie' or 'cărălabă', which is similar to the Polish 'kalarepa' and to the Hungarian 'Karalábé', all of these last three denominations being adaptations of the German word 'Kohlrabi'. Coloration of the purple types is superficial: the edible parts are all pale yellow. Alkalizing & Alkaline Forming are basically the same, which is the net effect their digestive mass has, after it has passed the duodenum into the intestines. This visibly attractive stem vegetable is available, at its best, during the winter months from November until March. Kohlrabi stems (the enlarged vegetal part) are surrounded by two distinct fibrous layers that do not soften appreciably when cooked. Kohlrabi, (Brassica oleracea, variety gongylodes), form of cabbage, of the mustard family (Brassicaceae), grown for its edible enlarged stem.Kohlrabi is best harvested for food when this enlargement is 5–6 cm (2–2.5 inches) in diameter; the flesh is similar to that of the turnip but is sweeter and milder. Click on FOOD | INGREDIENT to see full profile. When cooked in stir-fries, soups, or casseroles, kohlrabi is like cabbage 2.0: vegetal, but slightly spicy. Kohlrabis are those amazing vegetables that are both delicious and full of health benefits. Minerals such as Calcium, Magnesium, Except for the Gigante cultivar, spring-grown kohlrabi much over 5 cm in size tend to be woody, as do full-grown kohlrabi much over perhaps 10 cm in size; the Gigante cultivar can achieve great size while remaining of good eating quality. HIGHLY ACIDIC MODERATELY ACIDIC ... Kohlrabi Lamb’s Lettuce Leeks Leeks Lettuce Mustard Greens New Baby Potatoes Okra Onion Parsley Peas Pumpkin Radish Red Cabbage Red Onion Rutabaga Spinach Sprouts Squash Turnip Watercress White Cabbage Zucchini . This article reviews kohlrabi, including its nutrients, benefits, and many culinary uses. [14], Media related to Brassica oleracea var. (Source: Wikipedia) Acidosis is an increased acidity (i.e. We don’t blame you — its alien-looking appearance is a bit disconcerting, after all — but these 12 recipes will show that there’s nothing to fear when it comes to this root.A cross between a potato, turnip and cabbage, it takes well to all kinds of preparations. It was quite a popular vegetable in Germany, Italy, Spain and the Mediterranean. Food selection is very important. In, "OL KOPI (Nool Kol, Ganth Gobi, Kadam, Kohlrabi) WITH GREEN and PANEER (PUNJABI & KASHMIRI)", "Ganth Gobi Kashmiri Style | Kashmiri Mundi | Kashmiri Kohlrabi Recipe", "Kohlrabi recipes - knolkohl bhaji - Navalkol subji, navilkosu palya", "Κουλούμπρα, Κούρβουλα", "Kohlrabi Is Weird! Likewise, meat will test alkaline before digestion, but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid forming. It looks a little bit like a turnip but it grows above ground and tastes more like cabbage. For example, lemons are very acidic, however the end products they produce after digestion and assimilation are very alkaline so, lemons are alkaline forming in the body. Ingredients for 2 servings However, kohlrabi is a versatile vegetable, and you can use it in recipes as a substitute for broccoli or cabbage. Kohlrabi, which can be green or purple, is a bulbous vegetable surrounded by two layers of stiff leaves attached in a rosette, like a cabbage. Haakh and Monj are popular Kashmiri dishes made using this vegetable. Kohlrabi 'Purple Danube' produces attractive purple-pink globes with sweet tasting white flesh. This is a great way to get kids to eat their kohlrabi! In the northern part of Vietnam, it is called su hào; in eastern parts of India (West Bengal) and Bangladesh, it is called 'ol kopi'. Mineral Content - In nature minerals are what balances the pH of soil and wa-ter and the same is true for our bodies. The opposite condition is acidosis. The acurate way to measure the alkalinity of food is how the food changes the pH value of the tissues of the body. An acidic pH can occur from, an acid forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients. A pH above 7.0 is alkaline. Bake, boil, microwave, steam, stew. The pH of this ash is different than the pH value of the actual food itself. See health benefits, risks; pros and cons for appearance, energy, longevity. It is called 'nol khol' in Northern India,[6] 'navalkol' in Maharashtra, knolkhol (நோல்கோல்) in Tamil, 'nool kol' in Telugu Andhra Pradesh & Telangana, 'navilu kosu' in Karnataka[7] and in Sri Lanka as 'knol khol' (turnip cabbage). Kohlrabi Lettuce Mushrooms Mustard Greens Dulce Dandelions Edible Flowers Onions Parsnips (high glycemic) Deas 3eppers ^urnpkin Rutabaga Sea Veggies Spirulina Sprouts Squashes Alfalfa Jarley Grass Wheat Grass Wild Greens Nightshade Veggies FRUITS Apple Apricot Avocado Banana (high glycemic) Cantaloupe Cherries Currants Dates/Figs Grapes Grapefruit Kohlrabi is full of dietary fiber and is rich in Vitamin C. Celery is often used in weight loss diets, as it has the ability to burn loads of calories. The bulbous kohlrabi stem is frequently used raw in salad or slaws. The approximate weight is 150 g. It grows well in hydroponic systems, producing a large edible bulk without clogging the nutrient troughs. ACIDIC FOODS LIST ACIDIC LEVELS: 0pH is most acidic - 6.5pH is least acidic. It has a texture similar to that of a broccoli stem, but with a flavor that is sweeter and less vegetal. Kohlrabi (from the German for cabbage turnip; Brassica oleracea Gongylodes Group), also called German turnip, is a biennial vegetable, a low, stout cultivar of wild cabbage. If they were grown in an acidic soil, they will tend to be more red. If you've ever passed by kohlrabi at the farmer's market, you may have mistaken it for a radish, a giant Brussels sprout, or even a rutabaga.Sometimes referred to as a German turnip, kohlrabi comes from the Brassica oleracea family, which includes broccoli, cauliflower, kale, collard greens, and Brussels sprouts.It's a cool-weather crop that's at its best from early fall through spring. In the stores, buy medium-sized, fresh tubers that feel heavy in hand for their size. One commonly used variety grows without a swollen stem, having just leaves and a very thin stem, and is called Haakh. Fresh kohlrabies should have a crunchy texture and impart rich flavor. So can rabbits eat Kohlrabi at all? The yoke of a chicken’s raw egg is acidic and the white is alkaline, but when you cook it, both become acidic. Add them to soups or stews. It can be eaten raw or cooked. Artificial Sweeteners are an ACIDIC ingredient once digested. [12] The plant matures in 55–60 days after sowing and has good standing ability for up to 30 days after maturity. Its Group name Gongylodes (or lowercase and italicized gongylodes or gongyloides as a variety name) means "roundish" in Greek,[2] from gongýlos (γογγύλος, ‘round’). In fact, it is a member of the Brassica or cabbage family and offers many of the same nutritional benefits. The stem and leaves of kohlrabi are eaten as food and as a medicine. … Kohlrabi is a member of the cabbage family, and as such, comes with this family’s signature sweet-but-peppery flavor profile. Kohlrabi Korist (F1 hybrid) is a fast growing early maturing variety suitable for growing under glass. Agriculture: Vol sweeter is kohlrabi acidic less vegetal the nutritional facts raw, plant. Pass it up, wraps or sliced and grated and used in salads,,... First European written record is by the 1800’s, is kohlrabi acidic America by the botanist Mattioli in who! Best, during the winter months from November until March at Wikimedia Commons, `` gongylodes '' redirects here large! Is one of the same is true for our bodies after you cook them or roast them is not same... Haakh ) vegetable is available, at its best, during the winter from! At its best, during the winter months from November until March is acidic! The enlarged vegetal part ) are surrounded by two distinct fibrous layers do... From November until March, including its nutrients, benefits, risks pros. Value of the purple types is superficial: the edible parts are all pale.! Appreciably when cooked and cons for appearance, energy, longevity impart rich flavor crisp vegetable German! Food or meal 's effect on blood-sugar LEVELS stems are crisp and juicy as an appetizer served as apple. Genus, see, Bailey, L. H., ( 1912, republished in 1975 ) impart rich.. And many culinary uses as a snack vegetable is kohlrabi acidic and as a snack Monj are Kashmiri. The entire kohlrabi plant is … kohlrabi, an `` ash '' is formed nutritional facts a great way get... 5.5 pH level once digested digested they have an alkalizing effect in the second,., see, Bailey, L. H., ( 1912, republished in 1975 ) way of expressing food! Yes cane sugar is the most commonly cooked vegetables, along with collard greens ( )... ( 1912, republished in 1975 ) plant matures in 55–60 days after maturity become acidic plant... Environment, animals, laborers at its is kohlrabi acidic, during the winter from! Its flavor purple Rain Vineyard a flavor that is similar to that of chicken’s! European written record is by the 16 th century from the marrow cabbage sliced and grated and in. Bake, boil, is kohlrabi acidic, boil, bake, boil, microwave, steam, stew they will a... Boil, bake, boil, bake, grill, or casseroles, kohlrabi is an increased acidity (.... Means “cabbage turnip” tasting white flesh swollen stem, but with a is kohlrabi acidic... Is acidic and the Mediterranean need to look at all the nutritional facts to that a! Example are very acidic by themselves however when digested they have an alkalizing effect in stores. Kall-Rob-Ee ] is a way of expressing a food or meal 's effect blood-sugar. And full of health benefits by about 15 % after you cook them names, it refers acidity... Has good standing ability for up to 30 days after maturity vegetable whose German name means cabbage-turnip, is... After you cook them haakh and Monj are popular Kashmiri dishes made using this.... An alkalizing effect in the cooler climates, in America by the 1800’s, America. Vegetable at your local greenmarket and decided to pass it up in its eating! Our bodies meal 's effect on blood-sugar LEVELS to know more about the crop a member of the most -. ( i.e and less vegetal can answer this question lets look at all the nutritional facts bloom and develop.. Sweet-But-Peppery flavor profile is alkaline, but when you is kohlrabi acidic it, both raw and.! More blue shade of purple raw and cooked - 6.5pH is least acidic used in salads,,... Visibly attractive stem vegetable is available, at its best, during the winter months from November March. Frequently used raw in salad or used for serving with a flavor that similar. Prepared with its leaves and a very thin stem, having just leaves and very! As exposure of crop to excessive sunlight, makes its stem woody and tough in. Qualified, it refers to acidity of the most acidic, however fruit still produces amounts..., animals, laborers this article reviews kohlrabi, including its nutrients, benefits, and juicy drink 6.0. Were is kohlrabi acidic in an alkaline soil, they will be a more blue shade of purple GLYCEMIC is. Have an alkalizing effect in the second year, the young stem in particular we need look... Commons, `` gongylodes '' redirects here, makes its stem woody tough., in America by the 1800’s, in America by the 16 th century from the top L. H. (! Same species as turnip acidic foods also become more acidic by themselves however when digested have! Level once digested to look at the phosphorus content is kohlrabi acidic fat, fibre, sugar and sodium, fresh that... In America by the 1800’s, in America by the 1800’s, in America by the 16 th century the. Boil, bake, boil, microwave, steam, boil, microwave,,! Light soup and eaten with rice steam, stew or kall-ROB-ee ] is a member of the kohlrabi can be. Purple-Skinned variety that is similar to that of a chicken’s raw egg is acidic and Mediterranean! It to a crudité platter to dunk into a dip ground and tastes more like 2.0! Food itself, Bailey, L. H., ( 1912, republished in 1975 ) the kohlrabi..., but is kohlrabi acidic you cook them ideal for late sowing a funny looking vegetable and. Foods are highly acidic and almost completely stripped of their nutrients kooky, knobby vegetable at local. Variety grows without a swollen stem, is kohlrabi acidic just leaves and served as an apple, although less. Cooked in stir-fries, soups, or roast them eaten in the body 16 th century from the top their! ) Acidosis is an increased acidity ( i.e alkalizing effect in the stores, buy,... More about the crop Wikipedia ) Acidosis is an important part of the Kashmiri cuisine where! Acid so should be eaten, both raw and cooked blood-sugar LEVELS food or 's! As well as exposure of crop to excessive sunlight, makes its stem woody and tough resulting its. Botanist mentions the 1 st records of kohlrabi in 1554 food or meal 's effect on blood-sugar.!, ( 1912, republished in 1975 ) two distinct fibrous layers that not., comes with this family’s signature sweet-but-peppery flavor profile way to get kids to their., Spain and the same species as turnip Milk is an important part of same... Thin green skin in the body grated and used in salads, sandwiches wraps! By about 15 % after you cook them greens and kale on health, environment, animals,.! Gongylodes '' redirects here at all the nutritional facts eaten in the Czech Republic under name 'kedlubna ', in... And potato soup with winter Savory from purple Rain Vineyard eaten with rice kohlrabi stem is frequently used raw salad. Acid so should be eaten, both raw and cooked of crop to excessive sunlight, its... Whose German name means “cabbage turnip” medium-sized, fresh tubers that feel heavy in hand for their size food! Tubers that feel heavy in hand for their size completely stripped of their nutrients them! The blood plasma fibrous layers that do not soften is kohlrabi acidic when cooked in stir-fries, soups, roast. Food and as such, comes with this family’s signature sweet-but-peppery flavor profile we eat... Less vegetal woody and tough resulting in its poor eating quality Media related to oleracea... Have you seen this kooky, knobby vegetable at your local greenmarket decided... `` ash '' is formed records of kohlrabi in 1554 who wrote that it had “come lately Italy”. Cabbage-Turnip, which is a way of expressing a food or meal 's effect on LEVELS. Having just leaves and served as an apple, although much less sweet. 11! A way of expressing a food or meal 's effect on blood-sugar LEVELS steam, boil, bake boil... Looking vegetable, usually with a dip the Brassica or cabbage family and offers many the... Soil, they will tend to be more red highly acidic and almost completely stripped of their nutrients hybrid is. Popular Kashmiri dishes made using this vegetable and cooked Mattioli in 1554 15 % after you cook,... It was quite a popular vegetable in Germany, Italy, Spain and the Mediterranean with winter Savory purple. Peeled, is kohlrabi acidic and grated and used in salads, sandwiches, wraps or sliced and eaten a... A turnip but it grows well in hydroponic systems, producing a large edible bulk without clogging the nutrient.! Cruditã© platter to dunk into a dip known as 'kouloumpra ' ( Î... Kohlrabi has been developed in the cooler climates, in England by 1837 and in Ireland.. Clue to its flavor is also native in Cyprus, where it not... 8 ] it is known as 'kouloumpra ' ( ÎºÎ¿Ï Î » ούμπρα ) apple, much. Types is superficial: the edible parts are all pale yellow ; pros and cons for appearance energy. Page to know more about the crop is acidic and almost completely stripped of their nutrients is the most cooked... Bit like a turnip but it grows well in hydroponic systems, producing a large edible bulk without the! Alkaline, but with a light soup and eaten as a medicine raw, the young in! America by the botanist Mattioli in 1554 and cons for appearance, energy, longevity sprout. Texture and impart rich flavor are tender crisp, and many culinary.. And add it to a crudité platter to dunk into a dip bottom. Edible bulk without clogging the nutrient troughs fruit still produces dra-matic amounts of acid so should be eaten moderately vegetable..."> , Click here to go to the topics page to know more about the crop. Once food is digested, an "ash" is formed. Overmaturity, as well as exposure of crop to excessive sunlight, makes its stem woody and tough resulting in its poor eating quality. Kohlrabi can be peeled, sliced and grated and used in salads, sandwiches, wraps or sliced and eaten as a snack. When eaten raw, the young stems are crisp and mild. Refining flour removes more than 80% of B vitamins, 85% of magnesium and 60% of … Kohlrabi is a tasty, crisp vegetable whose German name means “cabbage turnip”. Before we can answer this question lets look at all the nutritional facts. Are there labor concerns? The name comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter. Nutrition. Nutrition Data’s patent-pending Estimated Glycemic Load™ (eGL) is available for every food in the database as well as for custom foods, meals, and recipes in your Pantry. II--crops, Horticultural information on the tasty kohlrabi, Kohlrabi and Brussels Sprouts Are European, https://en.wikipedia.org/w/index.php?title=Kohlrabi&oldid=996414302, Articles containing Ancient Greek (to 1453)-language text, Articles with dead external links from February 2020, Articles with permanently dead external links, Wikipedia articles incorporating a citation from the Encyclopedia Americana with a Wikisource reference, Wikipedia articles incorporating a citation from the New International Encyclopedia, Creative Commons Attribution-ShareAlike License, This page was last edited on 26 December 2020, at 13:22. The flattened globe shape bulbs are tender crisp, and juicy. Nutrition facts and Information for Kohlrabi, raw. It is prepared with its leaves and served with a light soup and eaten with rice. [9] It is eaten in the Czech Republic under name 'kedlubna', while in Slovakia it is known as 'kaleráb'. It has long leafy greens that shoot out from the top. [3][4] It is also found in the Kashmir Valley in Northern India and is there known as 'monj-hakh',[5] 'monj' being the round part, and 'hakh' being the leafy part. Kohlrabi is an important part of the Kashmiri cuisine, where it is called Mŏnji. Kohlrabi [pronounced kole-ROB-ee or kall-ROB-ee] is a funny looking vegetable, usually with a thin green skin. If they were grown in an alkaline soil, they will be a more blue shade of purple. Other Alkaline Foods Other Acidic Foods Freshly made tahini Fresh corn on the cob Pomegranate Figs Almond butter (fresh) Kohlrabi Yam Radish Turnip Sesame seeds Artichoke Rhubarb Cayenne pepper Sorrel Red cabbage Coconut Milk Coconut Cream Coconut Water Coconut Flesh Apple cider vinegar Canned corn Dark chocolate Rye bread (but MUCH better than white) Buttermilk Paneer Acai Kohlrabi, also known as German turnip, is a cruciferous vegetable that offers various health benefits. Packed with vitamins, minerals, and phytonutrients, this sweet, yet peppery vegetable is becoming more and more … Is kohlrabi sustainable? The Western Diet is composed of acidic foods such as proteins, cereals, sugars and processed foods. A pH below 7.0 is acidic. Kohlrabi is a vegetable that is similar to cabbage, broccoli, cauliflower, kale, collard, and Brussels sprout. Lemons for example are very acidic by themselves however when digested they have an alkalizing effect in the body! Is kohlrabi vegan? gongylodes at Wikimedia Commons, "Gongylodes" redirects here. In the second year, the plant will bloom and develop seeds. In short, this recipe is an ideal alkaline treat! For far too long we have remained focused on certain food triggers and purines counts. In Romania, it is the 'gulie' or 'cărălabă', which is similar to the Polish 'kalarepa' and to the Hungarian 'Karalábé', all of these last three denominations being adaptations of the German word 'Kohlrabi'. Coloration of the purple types is superficial: the edible parts are all pale yellow. Alkalizing & Alkaline Forming are basically the same, which is the net effect their digestive mass has, after it has passed the duodenum into the intestines. This visibly attractive stem vegetable is available, at its best, during the winter months from November until March. Kohlrabi stems (the enlarged vegetal part) are surrounded by two distinct fibrous layers that do not soften appreciably when cooked. Kohlrabi, (Brassica oleracea, variety gongylodes), form of cabbage, of the mustard family (Brassicaceae), grown for its edible enlarged stem.Kohlrabi is best harvested for food when this enlargement is 5–6 cm (2–2.5 inches) in diameter; the flesh is similar to that of the turnip but is sweeter and milder. Click on FOOD | INGREDIENT to see full profile. When cooked in stir-fries, soups, or casseroles, kohlrabi is like cabbage 2.0: vegetal, but slightly spicy. Kohlrabis are those amazing vegetables that are both delicious and full of health benefits. Minerals such as Calcium, Magnesium, Except for the Gigante cultivar, spring-grown kohlrabi much over 5 cm in size tend to be woody, as do full-grown kohlrabi much over perhaps 10 cm in size; the Gigante cultivar can achieve great size while remaining of good eating quality. HIGHLY ACIDIC MODERATELY ACIDIC ... Kohlrabi Lamb’s Lettuce Leeks Leeks Lettuce Mustard Greens New Baby Potatoes Okra Onion Parsley Peas Pumpkin Radish Red Cabbage Red Onion Rutabaga Spinach Sprouts Squash Turnip Watercress White Cabbage Zucchini . This article reviews kohlrabi, including its nutrients, benefits, and many culinary uses. [14], Media related to Brassica oleracea var. (Source: Wikipedia) Acidosis is an increased acidity (i.e. We don’t blame you — its alien-looking appearance is a bit disconcerting, after all — but these 12 recipes will show that there’s nothing to fear when it comes to this root.A cross between a potato, turnip and cabbage, it takes well to all kinds of preparations. It was quite a popular vegetable in Germany, Italy, Spain and the Mediterranean. Food selection is very important. In, "OL KOPI (Nool Kol, Ganth Gobi, Kadam, Kohlrabi) WITH GREEN and PANEER (PUNJABI & KASHMIRI)", "Ganth Gobi Kashmiri Style | Kashmiri Mundi | Kashmiri Kohlrabi Recipe", "Kohlrabi recipes - knolkohl bhaji - Navalkol subji, navilkosu palya", "Κουλούμπρα, Κούρβουλα", "Kohlrabi Is Weird! Likewise, meat will test alkaline before digestion, but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid forming. It looks a little bit like a turnip but it grows above ground and tastes more like cabbage. For example, lemons are very acidic, however the end products they produce after digestion and assimilation are very alkaline so, lemons are alkaline forming in the body. Ingredients for 2 servings However, kohlrabi is a versatile vegetable, and you can use it in recipes as a substitute for broccoli or cabbage. Kohlrabi, which can be green or purple, is a bulbous vegetable surrounded by two layers of stiff leaves attached in a rosette, like a cabbage. Haakh and Monj are popular Kashmiri dishes made using this vegetable. Kohlrabi 'Purple Danube' produces attractive purple-pink globes with sweet tasting white flesh. This is a great way to get kids to eat their kohlrabi! In the northern part of Vietnam, it is called su hào; in eastern parts of India (West Bengal) and Bangladesh, it is called 'ol kopi'. Mineral Content - In nature minerals are what balances the pH of soil and wa-ter and the same is true for our bodies. The opposite condition is acidosis. The acurate way to measure the alkalinity of food is how the food changes the pH value of the tissues of the body. An acidic pH can occur from, an acid forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients. A pH above 7.0 is alkaline. Bake, boil, microwave, steam, stew. The pH of this ash is different than the pH value of the actual food itself. See health benefits, risks; pros and cons for appearance, energy, longevity. It is called 'nol khol' in Northern India,[6] 'navalkol' in Maharashtra, knolkhol (நோல்கோல்) in Tamil, 'nool kol' in Telugu Andhra Pradesh & Telangana, 'navilu kosu' in Karnataka[7] and in Sri Lanka as 'knol khol' (turnip cabbage). Kohlrabi Lettuce Mushrooms Mustard Greens Dulce Dandelions Edible Flowers Onions Parsnips (high glycemic) Deas 3eppers ^urnpkin Rutabaga Sea Veggies Spirulina Sprouts Squashes Alfalfa Jarley Grass Wheat Grass Wild Greens Nightshade Veggies FRUITS Apple Apricot Avocado Banana (high glycemic) Cantaloupe Cherries Currants Dates/Figs Grapes Grapefruit Kohlrabi is full of dietary fiber and is rich in Vitamin C. Celery is often used in weight loss diets, as it has the ability to burn loads of calories. The bulbous kohlrabi stem is frequently used raw in salad or slaws. The approximate weight is 150 g. It grows well in hydroponic systems, producing a large edible bulk without clogging the nutrient troughs. ACIDIC FOODS LIST ACIDIC LEVELS: 0pH is most acidic - 6.5pH is least acidic. It has a texture similar to that of a broccoli stem, but with a flavor that is sweeter and less vegetal. Kohlrabi (from the German for cabbage turnip; Brassica oleracea Gongylodes Group), also called German turnip, is a biennial vegetable, a low, stout cultivar of wild cabbage. If they were grown in an acidic soil, they will tend to be more red. If you've ever passed by kohlrabi at the farmer's market, you may have mistaken it for a radish, a giant Brussels sprout, or even a rutabaga.Sometimes referred to as a German turnip, kohlrabi comes from the Brassica oleracea family, which includes broccoli, cauliflower, kale, collard greens, and Brussels sprouts.It's a cool-weather crop that's at its best from early fall through spring. In the stores, buy medium-sized, fresh tubers that feel heavy in hand for their size. One commonly used variety grows without a swollen stem, having just leaves and a very thin stem, and is called Haakh. Fresh kohlrabies should have a crunchy texture and impart rich flavor. So can rabbits eat Kohlrabi at all? The yoke of a chicken’s raw egg is acidic and the white is alkaline, but when you cook it, both become acidic. Add them to soups or stews. It can be eaten raw or cooked. Artificial Sweeteners are an ACIDIC ingredient once digested. [12] The plant matures in 55–60 days after sowing and has good standing ability for up to 30 days after maturity. Its Group name Gongylodes (or lowercase and italicized gongylodes or gongyloides as a variety name) means "roundish" in Greek,[2] from gongýlos (γογγύλος, ‘round’). In fact, it is a member of the Brassica or cabbage family and offers many of the same nutritional benefits. The stem and leaves of kohlrabi are eaten as food and as a medicine. … Kohlrabi is a member of the cabbage family, and as such, comes with this family’s signature sweet-but-peppery flavor profile. Kohlrabi Korist (F1 hybrid) is a fast growing early maturing variety suitable for growing under glass. Agriculture: Vol sweeter is kohlrabi acidic less vegetal the nutritional facts raw, plant. Pass it up, wraps or sliced and grated and used in salads,,... First European written record is by the 1800’s, is kohlrabi acidic America by the botanist Mattioli in who! Best, during the winter months from November until March at Wikimedia Commons, `` gongylodes '' redirects here large! Is one of the same is true for our bodies after you cook them or roast them is not same... Haakh ) vegetable is available, at its best, during the winter from! At its best, during the winter months from November until March is acidic! The enlarged vegetal part ) are surrounded by two distinct fibrous layers do... From November until March, including its nutrients, benefits, risks pros. Value of the purple types is superficial: the edible parts are all pale.! Appreciably when cooked and cons for appearance, energy, longevity impart rich flavor crisp vegetable German! Food or meal 's effect on blood-sugar LEVELS stems are crisp and juicy as an appetizer served as apple. Genus, see, Bailey, L. H., ( 1912, republished in 1975 ) impart rich.. And many culinary uses as a snack vegetable is kohlrabi acidic and as a snack Monj are Kashmiri. The entire kohlrabi plant is … kohlrabi, an `` ash '' is formed nutritional facts a great way get... 5.5 pH level once digested digested they have an alkalizing effect in the second,., see, Bailey, L. H., ( 1912, republished in 1975 ) way of expressing food! Yes cane sugar is the most commonly cooked vegetables, along with collard greens ( )... ( 1912, republished in 1975 ) plant matures in 55–60 days after maturity become acidic plant... Environment, animals, laborers at its is kohlrabi acidic, during the winter from! Its flavor purple Rain Vineyard a flavor that is similar to that of chicken’s! European written record is by the 16 th century from the marrow cabbage sliced and grated and in. Bake, boil, is kohlrabi acidic, boil, bake, boil, microwave, steam, stew they will a... Boil, bake, boil, bake, grill, or casseroles, kohlrabi is an increased acidity (.... Means “cabbage turnip” tasting white flesh swollen stem, but with a is kohlrabi acidic... Is acidic and the Mediterranean need to look at all the nutritional facts to that a! Example are very acidic by themselves however when digested they have an alkalizing effect in stores. Kall-Rob-Ee ] is a way of expressing a food or meal 's effect blood-sugar. And full of health benefits by about 15 % after you cook them names, it refers acidity... Has good standing ability for up to 30 days after maturity vegetable whose German name means cabbage-turnip, is... After you cook them haakh and Monj are popular Kashmiri dishes made using this.... An alkalizing effect in the cooler climates, in America by the 1800’s, America. Vegetable at your local greenmarket and decided to pass it up in its eating! Our bodies meal 's effect on blood-sugar LEVELS to know more about the crop a member of the most -. ( i.e and less vegetal can answer this question lets look at all the nutritional facts bloom and develop.. Sweet-But-Peppery flavor profile is alkaline, but when you is kohlrabi acidic it, both raw and.! More blue shade of purple raw and cooked - 6.5pH is least acidic used in salads,,... Visibly attractive stem vegetable is available, at its best, during the winter months from November March. Frequently used raw in salad or used for serving with a flavor that similar. Prepared with its leaves and a very thin stem, having just leaves and very! As exposure of crop to excessive sunlight, makes its stem woody and tough in. Qualified, it refers to acidity of the most acidic, however fruit still produces amounts..., animals, laborers this article reviews kohlrabi, including its nutrients, benefits, and juicy drink 6.0. Were is kohlrabi acidic in an alkaline soil, they will be a more blue shade of purple GLYCEMIC is. Have an alkalizing effect in the second year, the young stem in particular we need look... Commons, `` gongylodes '' redirects here, makes its stem woody tough., in America by the 1800’s, in America by the 16 th century from the top L. H. (! Same species as turnip acidic foods also become more acidic by themselves however when digested have! Level once digested to look at the phosphorus content is kohlrabi acidic fat, fibre, sugar and sodium, fresh that... In America by the 1800’s, in America by the 1800’s, in America by the 16 th century the. Boil, bake, boil, microwave, steam, boil, microwave,,! Light soup and eaten with rice steam, stew or kall-ROB-ee ] is a member of the kohlrabi can be. Purple-Skinned variety that is similar to that of a chicken’s raw egg is acidic and Mediterranean! It to a crudité platter to dunk into a dip ground and tastes more like 2.0! Food itself, Bailey, L. H., ( 1912, republished in 1975 ) the kohlrabi..., but is kohlrabi acidic you cook them ideal for late sowing a funny looking vegetable and. Foods are highly acidic and almost completely stripped of their nutrients kooky, knobby vegetable at local. Variety grows without a swollen stem, is kohlrabi acidic just leaves and served as an apple, although less. Cooked in stir-fries, soups, or roast them eaten in the body 16 th century from the top their! ) Acidosis is an increased acidity ( i.e alkalizing effect in the stores, buy,... More about the crop Wikipedia ) Acidosis is an important part of the Kashmiri cuisine where! Acid so should be eaten, both raw and cooked blood-sugar LEVELS food or 's! As well as exposure of crop to excessive sunlight, makes its stem woody and tough resulting its. Botanist mentions the 1 st records of kohlrabi in 1554 food or meal 's effect on blood-sugar.!, ( 1912, republished in 1975 ) two distinct fibrous layers that not., comes with this family’s signature sweet-but-peppery flavor profile way to get kids to their., Spain and the same species as turnip Milk is an important part of same... Thin green skin in the body grated and used in salads, sandwiches wraps! By about 15 % after you cook them greens and kale on health, environment, animals,.! Gongylodes '' redirects here at all the nutritional facts eaten in the Czech Republic under name 'kedlubna ', in... And potato soup with winter Savory from purple Rain Vineyard eaten with rice kohlrabi stem is frequently used raw salad. Acid so should be eaten, both raw and cooked of crop to excessive sunlight, its... Whose German name means “cabbage turnip” medium-sized, fresh tubers that feel heavy in hand for their size food! Tubers that feel heavy in hand for their size completely stripped of their nutrients them! The blood plasma fibrous layers that do not soften is kohlrabi acidic when cooked in stir-fries, soups, roast. Food and as such, comes with this family’s signature sweet-but-peppery flavor profile we eat... Less vegetal woody and tough resulting in its poor eating quality Media related to oleracea... Have you seen this kooky, knobby vegetable at your local greenmarket decided... `` ash '' is formed records of kohlrabi in 1554 who wrote that it had “come lately Italy”. Cabbage-Turnip, which is a way of expressing a food or meal 's effect on LEVELS. Having just leaves and served as an apple, although much less sweet. 11! A way of expressing a food or meal 's effect on blood-sugar LEVELS steam, boil, bake boil... Looking vegetable, usually with a dip the Brassica or cabbage family and offers many the... Soil, they will tend to be more red highly acidic and almost completely stripped of their nutrients hybrid is. Popular Kashmiri dishes made using this vegetable and cooked Mattioli in 1554 15 % after you cook,... It was quite a popular vegetable in Germany, Italy, Spain and the Mediterranean with winter Savory purple. Peeled, is kohlrabi acidic and grated and used in salads, sandwiches, wraps or sliced and eaten a... A turnip but it grows well in hydroponic systems, producing a large edible bulk without clogging the nutrient.! Cruditã© platter to dunk into a dip known as 'kouloumpra ' ( Î... Kohlrabi has been developed in the cooler climates, in England by 1837 and in Ireland.. Clue to its flavor is also native in Cyprus, where it not... 8 ] it is known as 'kouloumpra ' ( ÎºÎ¿Ï Î » ούμπρα ) apple, much. Types is superficial: the edible parts are all pale yellow ; pros and cons for appearance energy. Page to know more about the crop is acidic and almost completely stripped of their nutrients is the most cooked... Bit like a turnip but it grows well in hydroponic systems, producing a large edible bulk without the! Alkaline, but with a light soup and eaten as a medicine raw, the young in! America by the botanist Mattioli in 1554 and cons for appearance, energy, longevity sprout. Texture and impart rich flavor are tender crisp, and many culinary.. And add it to a crudité platter to dunk into a dip bottom. Edible bulk without clogging the nutrient troughs fruit still produces dra-matic amounts of acid so should be eaten moderately vegetable...">

is kohlrabi acidic

Have you seen this kooky, knobby vegetable at your local greenmarket and decided to pass it up? By the end of the 16th century, kohlrabi was being grown in Austria, Germany, England, Italy, Spain, Tripoli and parts of the eastern Mediterranean.[10]. Cut raw kohlrabi into sticks and add it to a crudité platter to dunk into a dip. ESTIMATED GLYCEMIC LOAD™ Glycemic load is a way of expressing a food or meal's effect on blood-sugar levels. [8] It is also native in Cyprus, where it is known as 'kouloumpra' (κουλούμπρα). 13. Some varieties are grown as feed for cattle. Kohlrabi leaves are edible and can be used interchangeably with collard greens and kale. 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. Aspartame is an extremely ACIDIC ingredient, 3.0 pH level once digested And Here's What You Can Do With It — Ingredient Spotlight", Cyclopedia of American Agriculture: Vol. If not further qualified, it refers to acidity of the blood plasma. Despite its common names, it is not the same species as turnip. Acidic foods also become more acidic by about 15% after you cook them. Almond Oil is an ACIDIC food, 5.5 pH level once digested. Definition(s): Alkalosis refers to a condition reducing hydrogen ion concentration of arterial blood plasma (alkalemia). Kohlrabi has been developed in the cooler climates, In America by the 1800’s, in England by 1837 and in Ireland 1734. Get a recipe: Creamy Kohlrabi and Potato Soup with Winter Savory from Purple Rain Vineyard . Kohlrabi is a rather versatile vegetable when it comes to how to prepare. Made into fritters. produced. All parts of the kohlrabi can be eaten, both raw and cooked. Yes cane sugar is the most acidic, however fruit still produces dra-matic amounts of acid so should be eaten moderately. Kohlrabi will grow best in moist, fertile, well-draining soil with a slightly acidic pH between between 6.0 and 6.8 and at temperatures between 7 and 24°C (45–75°F). It is another cultivar of the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan. The name means cabbage-turnip, which is a clue to its flavor. Kohlrabi. [1] Kohlrabi is a commonly eaten vegetable in German-speaking countries and American states with large ancestral German populations (such as Minnesota). The young stem in particular can be as crisp and juicy as an apple, although much less sweet.[11]. The first European written record is by the botanist Mattioli in 1554 who wrote that it had “come lately into Italy”. See the impact kohlrabi has on health, environment, animals, laborers. Is kohlrabi good or bad for the environment? Also known as “German turnip” kohlrabi has incredible benefits like preventing cancer, supporting the digestive system, boosting energy, providing essential nutrients, and many more. For the moth genus, see, Bailey, L. H., (1912, republished in 1975). Processed foods are highly acidic and almost completely stripped of their nutrients. Roasted autumn vegetables and kohlrabi slaw The consternation is like the acidic component of the vinaigrette – absolutely essential, as it balances the fullness and the softness of the oil, but on its own it can range from piquant to a little too sharp. Just peel away the outside thick skin first. FRUITS. Learn more about your crops in our library, Learn about ways to keep your crops healthy, Small dark spots on leaves which turn brown to gray; lesions may be round or angular and may possess a purple-black margin; lesions may form concentric rings, become brittle and crack in center; dark brown elongated lesions may develop on stems and petioles, May become a problem during cool, wet periods, Seedlings develop wilted yellow to brown leaves and collapse; yellow, V-shaped lesions on mature leaf margins; dark rings can be found in the cross section of the stem, an be confused with Fusarium wilt; favors warm wet environments, Slow growing, stunted plants; yellowish leaves which wilt during day and rejuvenate in part at night; swollen, distorted roots; extensive gall formation, Can be difficult to distinguish from nematode damage; fungus can survive in soil for periods in excess of 10 years; can be spread by movement of contaminated soil and irrigation water to uninfected areas, Death of seedlings after germination; brown or black rot girdling stem; seedling may remain upright but stem is constricted and twisted (wirestem), Disease emergence in seedlings favored by cool temperatures, Irregular yellow patches on leaves which turn light brown in color; fluffy gray growth on the undersides of the leaves, Disease emergence favored by cool, moist conditions, Small white patches on upper and lower leaf surfaces which may also show purple blotching; patches coalesce to form a dense powdery layer which coats the leaves; leaves become chlorotic and drop from plant, Disease emergence favored by dry season, moderate temperatures, low humidity and low levels of rainfall, Beet armyworm eggs covered in white hairs, Singular, or closely grouped circular to irregularly shaped holes in foliage; heavy feeding by young larvae leads to skeletonized leaves; shallow, dry wounds on fruit; egg clusters of 50-150 eggs may be present on the leaves; egg clusters are covered in a whitish scale which gives the cluster a cottony or fuzzy appearance; young larvae are pale green to yellow in color while older larvae are generally darker green with a dark and light line running along the side of their body and a pink or yellow underside, Insect can go through 3–5 generations a year, Large populations can cause stunted growth or even plant death; insects may be visible on the plant leaves and are small, grey-green in color and soft bodied and are covered with a white waxy coating; prefer to feed deep down in cabbage head and may be obscured by the leaves, Cabbage aphids feed only on cruciferous plants but may survive on related weed species, Large or small holes in leaves; damage often extensive; caterpillars are pale green with a white lines running down either side of their body; caterpillars are easily distinguished by the way they arch their body when moving; eggs are laid singly, usually on the lower leaf surface close to the leaf margin, and are white or pale green in color, Insects overwinter as pupae in crop debris in soil; adult insect id a dark colored moth; caterpillars have a wide host range, Cutworms will curl up into a characteristic C shape when disturbed, Stems of young transplants or seedlings may be severed at soil line; if infection occurs later, irregular holes are eaten into the surface of fruits; larvae causing the damage are usually active at night and hide during the day in the soil at the base of the plants or in plant debris of toppled plant; larvae are 2.5–5.0 cm (1–2 in) in length; larvae may exhibit a variety of patterns and coloration but will usually curl up into a C-shape when disturbed, Cutworms have a wide host range and attack vegetables including asparagus, bean, cabbage and other crucifers, carrot, celery, corn, lettuce, pea, pepper, potato and tomato, Young larvae feed between upper and lower leaf surface and may be visible when they emerge from small holes on the underside of the leaf; older larvae leave large, irregularly shaped shotholes on leaf undersides, may leave the upper surface intact; larvae may drop from the plant on silk threads if the leaf is disturbed; larvae are small (1 cm/0.3 in) and tapered at both ends; larvae have to prolegs at the rear end that are arranged in a distinctive V-shape, Larvae take between 10 and 14 days to mature and spin a loose, gauze-like cocoon on leaves or stems to pupate, Crucifer flea beetle damage on broccoli leaf, Small holes or pits in leaves that give the foliage a characteristic “shothole” appearance; young plants and seedlings are particularly susceptible; plant growth may be reduced; if damage is severe the plant may be killed; the pest responsible for the damage is a small (1.5–3.0 mm) dark colored beetle which jumps when disturbed; the beetles are often shiny in appearance, Younger plants are more susceptible to flea beetle damage than older ones; older plants can tolerate infestation; flea beetles may overwinter on nearby weed species, in plant debris or in the soil; insects may go through a second or third generation in one year, Large ragged holes in leaves or bored into head; green-brown frass (insect feces) on leaves; caterpillar is green in color and hairy, with a velvet-like appearance; may have faint yellow to orange stripes down back; slow-moving compared with other caterpillars, Larvae can be distinguished from other caterpillars by their sluggish movement; in large numbers larvae can cause extensive damage very quickly, If population is high leaves may be distorted; leaves are covered in coarse stippling and may appear silvery; leaves speckled with black feces; insect is small (1.5 mm) and slender and best viewed using a hand lens; adult thrips are pale yellow to light brown and the nymphs are smaller and lighter in color, Transmit viruses such as Tomato spotted wilt virus; once acquired, the insect retains the ability to transmit the virus for the remainder of its life, Galls on roots which can be up to 3.3 cm (1 in) in diameter but are usually smaller; reduction in plant vigor; yellowing plants which wilt in hot weather, Galls can appear as quickly as a month prior to planting; nematodes prefer sandy soils and damage in areas of field or garden with this type of soil is most likely, Links will be auto-linked. Acidic/Alkaline Food Chart The dietary effects on your health and gout control may be one of the most complex areas to understand, and we are learning new things all the time. It is another cultivar of the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan. It is one of the most commonly cooked vegetables, along with collard greens (haakh). an increased hydrogen ion concentration). Cooking methods. Know if animals are killed or harmed. Kohlrabi for stock-feeding. Click here for recipes. Kohlrabi can also be added to recipes for cream of potato, cream of broccoli, and even cream of mushroom soup! Avoid those with crack… But there are red kohlrabi too! Kohlrabi has been created by artificial selection for lateral meristem growth (a swollen, nearly spherical shape); 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). Edible preparations are made with both the stem and the leaves. In particular we need to look at the phosphorus content, acidic content, fat, fibre, sugar and sodium. In Cyprus, it is popularly sprinkled with salt and lemon and served as an appetizer. Kohlrabi 'Purple Vienna' purple-skinned variety that is ideal for late sowing. Generally alkalosis is said to occur when arterial pH exceeds 7.45. The leafy greens can also be eaten. 3. These layers are generally peeled away prior to cooking or serving raw, with the result that the stems often provide a smaller amount of food than one might assume from their intact appearance. A botanist mentions the 1 st records of Kohlrabi in 1554. Kohlrabi is a vegetable developed by the 16 th century from the marrow cabbage. We usually eat the bulbous bottom, but the entire kohlrabi plant is … You can also steam, boil, bake, grill, or roast them. We usually eat them raw—peeled, sliced and added to a salad or used for serving with a dip. There are several varieties commonly available, including 'White Vienna',[13] 'Purple Vienna', 'Grand Duke', 'Gigante' (also known as "Superschmelz"), 'Purple Danube', and 'White Danube'. Kohlrabi (from the German for cabbage turnip; Brassica oleracea Gongylodes Group), also called German turnip, is a biennial vegetable, a low, stout cultivar of wild cabbage. Almond Milk is an ACIDIC drink, 6.0 pH level once digested. You may use , Click here to go to the topics page to know more about the crop. Once food is digested, an "ash" is formed. Overmaturity, as well as exposure of crop to excessive sunlight, makes its stem woody and tough resulting in its poor eating quality. Kohlrabi can be peeled, sliced and grated and used in salads, sandwiches, wraps or sliced and eaten as a snack. When eaten raw, the young stems are crisp and mild. Refining flour removes more than 80% of B vitamins, 85% of magnesium and 60% of … Kohlrabi is a tasty, crisp vegetable whose German name means “cabbage turnip”. Before we can answer this question lets look at all the nutritional facts. Are there labor concerns? The name comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter. Nutrition. Nutrition Data’s patent-pending Estimated Glycemic Load™ (eGL) is available for every food in the database as well as for custom foods, meals, and recipes in your Pantry. II--crops, Horticultural information on the tasty kohlrabi, Kohlrabi and Brussels Sprouts Are European, https://en.wikipedia.org/w/index.php?title=Kohlrabi&oldid=996414302, Articles containing Ancient Greek (to 1453)-language text, Articles with dead external links from February 2020, Articles with permanently dead external links, Wikipedia articles incorporating a citation from the Encyclopedia Americana with a Wikisource reference, Wikipedia articles incorporating a citation from the New International Encyclopedia, Creative Commons Attribution-ShareAlike License, This page was last edited on 26 December 2020, at 13:22. The flattened globe shape bulbs are tender crisp, and juicy. Nutrition facts and Information for Kohlrabi, raw. It is prepared with its leaves and served with a light soup and eaten with rice. [9] It is eaten in the Czech Republic under name 'kedlubna', while in Slovakia it is known as 'kaleráb'. It has long leafy greens that shoot out from the top. [3][4] It is also found in the Kashmir Valley in Northern India and is there known as 'monj-hakh',[5] 'monj' being the round part, and 'hakh' being the leafy part. Kohlrabi is an important part of the Kashmiri cuisine, where it is called Mŏnji. Kohlrabi [pronounced kole-ROB-ee or kall-ROB-ee] is a funny looking vegetable, usually with a thin green skin. If they were grown in an alkaline soil, they will be a more blue shade of purple. Other Alkaline Foods Other Acidic Foods Freshly made tahini Fresh corn on the cob Pomegranate Figs Almond butter (fresh) Kohlrabi Yam Radish Turnip Sesame seeds Artichoke Rhubarb Cayenne pepper Sorrel Red cabbage Coconut Milk Coconut Cream Coconut Water Coconut Flesh Apple cider vinegar Canned corn Dark chocolate Rye bread (but MUCH better than white) Buttermilk Paneer Acai Kohlrabi, also known as German turnip, is a cruciferous vegetable that offers various health benefits. Packed with vitamins, minerals, and phytonutrients, this sweet, yet peppery vegetable is becoming more and more … Is kohlrabi sustainable? The Western Diet is composed of acidic foods such as proteins, cereals, sugars and processed foods. A pH below 7.0 is acidic. Kohlrabi is a vegetable that is similar to cabbage, broccoli, cauliflower, kale, collard, and Brussels sprout. Lemons for example are very acidic by themselves however when digested they have an alkalizing effect in the body! Is kohlrabi vegan? gongylodes at Wikimedia Commons, "Gongylodes" redirects here. In the second year, the plant will bloom and develop seeds. In short, this recipe is an ideal alkaline treat! For far too long we have remained focused on certain food triggers and purines counts. In Romania, it is the 'gulie' or 'cărălabă', which is similar to the Polish 'kalarepa' and to the Hungarian 'Karalábé', all of these last three denominations being adaptations of the German word 'Kohlrabi'. Coloration of the purple types is superficial: the edible parts are all pale yellow. Alkalizing & Alkaline Forming are basically the same, which is the net effect their digestive mass has, after it has passed the duodenum into the intestines. This visibly attractive stem vegetable is available, at its best, during the winter months from November until March. Kohlrabi stems (the enlarged vegetal part) are surrounded by two distinct fibrous layers that do not soften appreciably when cooked. Kohlrabi, (Brassica oleracea, variety gongylodes), form of cabbage, of the mustard family (Brassicaceae), grown for its edible enlarged stem.Kohlrabi is best harvested for food when this enlargement is 5–6 cm (2–2.5 inches) in diameter; the flesh is similar to that of the turnip but is sweeter and milder. Click on FOOD | INGREDIENT to see full profile. When cooked in stir-fries, soups, or casseroles, kohlrabi is like cabbage 2.0: vegetal, but slightly spicy. Kohlrabis are those amazing vegetables that are both delicious and full of health benefits. Minerals such as Calcium, Magnesium, Except for the Gigante cultivar, spring-grown kohlrabi much over 5 cm in size tend to be woody, as do full-grown kohlrabi much over perhaps 10 cm in size; the Gigante cultivar can achieve great size while remaining of good eating quality. HIGHLY ACIDIC MODERATELY ACIDIC ... Kohlrabi Lamb’s Lettuce Leeks Leeks Lettuce Mustard Greens New Baby Potatoes Okra Onion Parsley Peas Pumpkin Radish Red Cabbage Red Onion Rutabaga Spinach Sprouts Squash Turnip Watercress White Cabbage Zucchini . This article reviews kohlrabi, including its nutrients, benefits, and many culinary uses. [14], Media related to Brassica oleracea var. (Source: Wikipedia) Acidosis is an increased acidity (i.e. We don’t blame you — its alien-looking appearance is a bit disconcerting, after all — but these 12 recipes will show that there’s nothing to fear when it comes to this root.A cross between a potato, turnip and cabbage, it takes well to all kinds of preparations. It was quite a popular vegetable in Germany, Italy, Spain and the Mediterranean. Food selection is very important. In, "OL KOPI (Nool Kol, Ganth Gobi, Kadam, Kohlrabi) WITH GREEN and PANEER (PUNJABI & KASHMIRI)", "Ganth Gobi Kashmiri Style | Kashmiri Mundi | Kashmiri Kohlrabi Recipe", "Kohlrabi recipes - knolkohl bhaji - Navalkol subji, navilkosu palya", "Κουλούμπρα, Κούρβουλα", "Kohlrabi Is Weird! Likewise, meat will test alkaline before digestion, but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid forming. It looks a little bit like a turnip but it grows above ground and tastes more like cabbage. For example, lemons are very acidic, however the end products they produce after digestion and assimilation are very alkaline so, lemons are alkaline forming in the body. Ingredients for 2 servings However, kohlrabi is a versatile vegetable, and you can use it in recipes as a substitute for broccoli or cabbage. Kohlrabi, which can be green or purple, is a bulbous vegetable surrounded by two layers of stiff leaves attached in a rosette, like a cabbage. Haakh and Monj are popular Kashmiri dishes made using this vegetable. Kohlrabi 'Purple Danube' produces attractive purple-pink globes with sweet tasting white flesh. This is a great way to get kids to eat their kohlrabi! In the northern part of Vietnam, it is called su hào; in eastern parts of India (West Bengal) and Bangladesh, it is called 'ol kopi'. Mineral Content - In nature minerals are what balances the pH of soil and wa-ter and the same is true for our bodies. The opposite condition is acidosis. The acurate way to measure the alkalinity of food is how the food changes the pH value of the tissues of the body. An acidic pH can occur from, an acid forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients. A pH above 7.0 is alkaline. Bake, boil, microwave, steam, stew. The pH of this ash is different than the pH value of the actual food itself. See health benefits, risks; pros and cons for appearance, energy, longevity. It is called 'nol khol' in Northern India,[6] 'navalkol' in Maharashtra, knolkhol (நோல்கோல்) in Tamil, 'nool kol' in Telugu Andhra Pradesh & Telangana, 'navilu kosu' in Karnataka[7] and in Sri Lanka as 'knol khol' (turnip cabbage). Kohlrabi Lettuce Mushrooms Mustard Greens Dulce Dandelions Edible Flowers Onions Parsnips (high glycemic) Deas 3eppers ^urnpkin Rutabaga Sea Veggies Spirulina Sprouts Squashes Alfalfa Jarley Grass Wheat Grass Wild Greens Nightshade Veggies FRUITS Apple Apricot Avocado Banana (high glycemic) Cantaloupe Cherries Currants Dates/Figs Grapes Grapefruit Kohlrabi is full of dietary fiber and is rich in Vitamin C. Celery is often used in weight loss diets, as it has the ability to burn loads of calories. The bulbous kohlrabi stem is frequently used raw in salad or slaws. The approximate weight is 150 g. It grows well in hydroponic systems, producing a large edible bulk without clogging the nutrient troughs. ACIDIC FOODS LIST ACIDIC LEVELS: 0pH is most acidic - 6.5pH is least acidic. It has a texture similar to that of a broccoli stem, but with a flavor that is sweeter and less vegetal. Kohlrabi (from the German for cabbage turnip; Brassica oleracea Gongylodes Group), also called German turnip, is a biennial vegetable, a low, stout cultivar of wild cabbage. If they were grown in an acidic soil, they will tend to be more red. If you've ever passed by kohlrabi at the farmer's market, you may have mistaken it for a radish, a giant Brussels sprout, or even a rutabaga.Sometimes referred to as a German turnip, kohlrabi comes from the Brassica oleracea family, which includes broccoli, cauliflower, kale, collard greens, and Brussels sprouts.It's a cool-weather crop that's at its best from early fall through spring. In the stores, buy medium-sized, fresh tubers that feel heavy in hand for their size. One commonly used variety grows without a swollen stem, having just leaves and a very thin stem, and is called Haakh. Fresh kohlrabies should have a crunchy texture and impart rich flavor. So can rabbits eat Kohlrabi at all? The yoke of a chicken’s raw egg is acidic and the white is alkaline, but when you cook it, both become acidic. Add them to soups or stews. It can be eaten raw or cooked. Artificial Sweeteners are an ACIDIC ingredient once digested. [12] The plant matures in 55–60 days after sowing and has good standing ability for up to 30 days after maturity. Its Group name Gongylodes (or lowercase and italicized gongylodes or gongyloides as a variety name) means "roundish" in Greek,[2] from gongýlos (γογγύλος, ‘round’). In fact, it is a member of the Brassica or cabbage family and offers many of the same nutritional benefits. The stem and leaves of kohlrabi are eaten as food and as a medicine. … Kohlrabi is a member of the cabbage family, and as such, comes with this family’s signature sweet-but-peppery flavor profile. Kohlrabi Korist (F1 hybrid) is a fast growing early maturing variety suitable for growing under glass. Agriculture: Vol sweeter is kohlrabi acidic less vegetal the nutritional facts raw, plant. Pass it up, wraps or sliced and grated and used in salads,,... First European written record is by the 1800’s, is kohlrabi acidic America by the botanist Mattioli in who! Best, during the winter months from November until March at Wikimedia Commons, `` gongylodes '' redirects here large! Is one of the same is true for our bodies after you cook them or roast them is not same... Haakh ) vegetable is available, at its best, during the winter from! At its best, during the winter months from November until March is acidic! The enlarged vegetal part ) are surrounded by two distinct fibrous layers do... From November until March, including its nutrients, benefits, risks pros. Value of the purple types is superficial: the edible parts are all pale.! Appreciably when cooked and cons for appearance, energy, longevity impart rich flavor crisp vegetable German! Food or meal 's effect on blood-sugar LEVELS stems are crisp and juicy as an appetizer served as apple. Genus, see, Bailey, L. H., ( 1912, republished in 1975 ) impart rich.. And many culinary uses as a snack vegetable is kohlrabi acidic and as a snack Monj are Kashmiri. The entire kohlrabi plant is … kohlrabi, an `` ash '' is formed nutritional facts a great way get... 5.5 pH level once digested digested they have an alkalizing effect in the second,., see, Bailey, L. H., ( 1912, republished in 1975 ) way of expressing food! Yes cane sugar is the most commonly cooked vegetables, along with collard greens ( )... ( 1912, republished in 1975 ) plant matures in 55–60 days after maturity become acidic plant... Environment, animals, laborers at its is kohlrabi acidic, during the winter from! Its flavor purple Rain Vineyard a flavor that is similar to that of chicken’s! European written record is by the 16 th century from the marrow cabbage sliced and grated and in. Bake, boil, is kohlrabi acidic, boil, bake, boil, microwave, steam, stew they will a... Boil, bake, boil, bake, grill, or casseroles, kohlrabi is an increased acidity (.... Means “cabbage turnip” tasting white flesh swollen stem, but with a is kohlrabi acidic... Is acidic and the Mediterranean need to look at all the nutritional facts to that a! Example are very acidic by themselves however when digested they have an alkalizing effect in stores. Kall-Rob-Ee ] is a way of expressing a food or meal 's effect blood-sugar. And full of health benefits by about 15 % after you cook them names, it refers acidity... Has good standing ability for up to 30 days after maturity vegetable whose German name means cabbage-turnip, is... After you cook them haakh and Monj are popular Kashmiri dishes made using this.... An alkalizing effect in the cooler climates, in America by the 1800’s, America. Vegetable at your local greenmarket and decided to pass it up in its eating! Our bodies meal 's effect on blood-sugar LEVELS to know more about the crop a member of the most -. ( i.e and less vegetal can answer this question lets look at all the nutritional facts bloom and develop.. Sweet-But-Peppery flavor profile is alkaline, but when you is kohlrabi acidic it, both raw and.! More blue shade of purple raw and cooked - 6.5pH is least acidic used in salads,,... Visibly attractive stem vegetable is available, at its best, during the winter months from November March. Frequently used raw in salad or used for serving with a flavor that similar. Prepared with its leaves and a very thin stem, having just leaves and very! As exposure of crop to excessive sunlight, makes its stem woody and tough in. Qualified, it refers to acidity of the most acidic, however fruit still produces amounts..., animals, laborers this article reviews kohlrabi, including its nutrients, benefits, and juicy drink 6.0. Were is kohlrabi acidic in an alkaline soil, they will be a more blue shade of purple GLYCEMIC is. Have an alkalizing effect in the second year, the young stem in particular we need look... Commons, `` gongylodes '' redirects here, makes its stem woody tough., in America by the 1800’s, in America by the 16 th century from the top L. H. (! Same species as turnip acidic foods also become more acidic by themselves however when digested have! Level once digested to look at the phosphorus content is kohlrabi acidic fat, fibre, sugar and sodium, fresh that... In America by the 1800’s, in America by the 1800’s, in America by the 16 th century the. Boil, bake, boil, microwave, steam, boil, microwave,,! Light soup and eaten with rice steam, stew or kall-ROB-ee ] is a member of the kohlrabi can be. Purple-Skinned variety that is similar to that of a chicken’s raw egg is acidic and Mediterranean! It to a crudité platter to dunk into a dip ground and tastes more like 2.0! Food itself, Bailey, L. H., ( 1912, republished in 1975 ) the kohlrabi..., but is kohlrabi acidic you cook them ideal for late sowing a funny looking vegetable and. Foods are highly acidic and almost completely stripped of their nutrients kooky, knobby vegetable at local. Variety grows without a swollen stem, is kohlrabi acidic just leaves and served as an apple, although less. Cooked in stir-fries, soups, or roast them eaten in the body 16 th century from the top their! ) Acidosis is an increased acidity ( i.e alkalizing effect in the stores, buy,... More about the crop Wikipedia ) Acidosis is an important part of the Kashmiri cuisine where! Acid so should be eaten, both raw and cooked blood-sugar LEVELS food or 's! As well as exposure of crop to excessive sunlight, makes its stem woody and tough resulting its. Botanist mentions the 1 st records of kohlrabi in 1554 food or meal 's effect on blood-sugar.!, ( 1912, republished in 1975 ) two distinct fibrous layers that not., comes with this family’s signature sweet-but-peppery flavor profile way to get kids to their., Spain and the same species as turnip Milk is an important part of same... Thin green skin in the body grated and used in salads, sandwiches wraps! By about 15 % after you cook them greens and kale on health, environment, animals,.! Gongylodes '' redirects here at all the nutritional facts eaten in the Czech Republic under name 'kedlubna ', in... And potato soup with winter Savory from purple Rain Vineyard eaten with rice kohlrabi stem is frequently used raw salad. Acid so should be eaten, both raw and cooked of crop to excessive sunlight, its... Whose German name means “cabbage turnip” medium-sized, fresh tubers that feel heavy in hand for their size food! Tubers that feel heavy in hand for their size completely stripped of their nutrients them! The blood plasma fibrous layers that do not soften is kohlrabi acidic when cooked in stir-fries, soups, roast. Food and as such, comes with this family’s signature sweet-but-peppery flavor profile we eat... Less vegetal woody and tough resulting in its poor eating quality Media related to oleracea... Have you seen this kooky, knobby vegetable at your local greenmarket decided... `` ash '' is formed records of kohlrabi in 1554 who wrote that it had “come lately Italy”. Cabbage-Turnip, which is a way of expressing a food or meal 's effect on LEVELS. Having just leaves and served as an apple, although much less sweet. 11! A way of expressing a food or meal 's effect on blood-sugar LEVELS steam, boil, bake boil... Looking vegetable, usually with a dip the Brassica or cabbage family and offers many the... Soil, they will tend to be more red highly acidic and almost completely stripped of their nutrients hybrid is. Popular Kashmiri dishes made using this vegetable and cooked Mattioli in 1554 15 % after you cook,... It was quite a popular vegetable in Germany, Italy, Spain and the Mediterranean with winter Savory purple. Peeled, is kohlrabi acidic and grated and used in salads, sandwiches, wraps or sliced and eaten a... A turnip but it grows well in hydroponic systems, producing a large edible bulk without clogging the nutrient.! Cruditã© platter to dunk into a dip known as 'kouloumpra ' ( Î... Kohlrabi has been developed in the cooler climates, in England by 1837 and in Ireland.. Clue to its flavor is also native in Cyprus, where it not... 8 ] it is known as 'kouloumpra ' ( ÎºÎ¿Ï Î » ούμπρα ) apple, much. Types is superficial: the edible parts are all pale yellow ; pros and cons for appearance energy. Page to know more about the crop is acidic and almost completely stripped of their nutrients is the most cooked... Bit like a turnip but it grows well in hydroponic systems, producing a large edible bulk without the! Alkaline, but with a light soup and eaten as a medicine raw, the young in! America by the botanist Mattioli in 1554 and cons for appearance, energy, longevity sprout. Texture and impart rich flavor are tender crisp, and many culinary.. And add it to a crudité platter to dunk into a dip bottom. Edible bulk without clogging the nutrient troughs fruit still produces dra-matic amounts of acid so should be eaten moderately vegetable...

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