It looks a little bit like a turnip but it grows above ground and tastes more like cabbage. Also known as “German turnip” kohlrabi has incredible benefits like preventing cancer, supporting the digestive system, boosting energy, providing essential nutrients, and many more. Nutrition facts and Information for Kohlrabi, raw. Kohlrabis are those amazing vegetables that are both delicious and full of health benefits. If they were grown in an alkaline soil, they will be a more blue shade of purple. Add them to soups or stews. Is kohlrabi sustainable? If they were grown in an acidic soil, they will tend to be more red. [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. It is prepared with its leaves and served with a light soup and eaten with rice. Almond Oil is an ACIDIC food, 5.5 pH level once digested. 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. However, kohlrabi is a versatile vegetable, and you can use it in recipes as a substitute for broccoli or cabbage. Kohlrabi can also be added to recipes for cream of potato, cream of broccoli, and even cream of mushroom soup! Kohlrabi is an important part of the Kashmiri cuisine, where it is called Mŏnji. 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. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.[11]. 13. Kohlrabi stems (the enlarged vegetal part) are surrounded by two distinct fibrous layers that do not soften appreciably when cooked. Kohlrabi 'Purple Vienna' purple-skinned variety that is ideal for late sowing. Kohlrabi is a rather versatile vegetable when it comes to how to prepare. 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'. Click here for recipes. 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. 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. Nutrition. The opposite condition is acidosis. The first European written record is by the botanist Mattioli in 1554 who wrote that it had “come lately into Italy”. ACIDIC FOODS LIST ACIDIC LEVELS: 0pH is most acidic - 6.5pH is least acidic. We usually eat the bulbous bottom, but the entire kohlrabi plant is … [9] It is eaten in the Czech Republic under name 'kedlubna', while in Slovakia it is known as 'kaleráb'. Is kohlrabi good or bad for the environment? Cooking methods. One commonly used variety grows without a swollen stem, having just leaves and a very thin stem, and is called Haakh. Kohlrabi leaves are edible and can be used interchangeably with collard greens and kale. Some varieties are grown as feed for cattle. 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. 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'. 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. 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. See the impact kohlrabi has on health, environment, animals, laborers. produced. Despite its common names, it is not the same species as turnip. The Western Diet is composed of acidic foods such as proteins, cereals, sugars and processed foods. 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]. gongylodes at Wikimedia Commons, "Gongylodes" redirects here. Get a recipe: Creamy Kohlrabi and Potato Soup with Winter Savory from Purple Rain Vineyard . Acidic foods also become more acidic by about 15% after you cook them. Bake, boil, microwave, steam, stew. In particular we need to look at the phosphorus content, acidic content, fat, fibre, sugar and sodium. There are several varieties commonly available, including 'White Vienna',[13] 'Purple Vienna', 'Grand Duke', 'Gigante' (also known as "Superschmelz"), 'Purple Danube', and 'White Danube'. Know if animals are killed or harmed. Artificial Sweeteners are an ACIDIC ingredient once digested. Packed with vitamins, minerals, and phytonutrients, this sweet, yet peppery vegetable is becoming more and more … Edible preparations are made with both the stem and the leaves. Once food is digested, an "ash" is formed. Kohlrabi for stock-feeding. 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. You can also steam, boil, bake, grill, or roast them. This visibly attractive stem vegetable is available, at its best, during the winter months from November until March. … 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. [1] Kohlrabi is a commonly eaten vegetable in German-speaking countries and American states with large ancestral German populations (such as Minnesota). 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. Kohlrabi is a vegetable that is similar to cabbage, broccoli, cauliflower, kale, collard, and Brussels sprout. A botanist mentions the 1 st records of Kohlrabi in 1554. Before we can answer this question lets look at all the nutritional facts. 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. The yoke of a chicken’s raw egg is acidic and the white is alkaline, but when you cook it, both become acidic. Kohlrabi Korist (F1 hybrid) is a fast growing early maturing variety suitable for growing under glass. Aspartame is an extremely ACIDIC ingredient, 3.0 pH level once digested This is a great way to get kids to eat their kohlrabi! Haakh and Monj are popular Kashmiri dishes made using this vegetable. You may use , Click here to go to the topics page to know more about the crop. 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. 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. And Here's What You Can Do With It — Ingredient Spotlight", Cyclopedia of American Agriculture: Vol. The leafy greens can also be eaten. Generally alkalosis is said to occur when arterial pH exceeds 7.45. The pH of this ash is different than the pH value of the actual food itself. Processed foods are highly acidic and almost completely stripped of their nutrients. 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 (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. Have you seen this kooky, knobby vegetable at your local greenmarket and decided to pass it up? FRUITS. A pH below 7.0 is acidic. [14], Media related to Brassica oleracea var. The stem and leaves of kohlrabi are eaten as food and as a medicine. Minerals such as Calcium, Magnesium, In the second year, the plant will bloom and develop seeds. Kohlrabi. 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). 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. Overmaturity, as well as exposure of crop to excessive sunlight, makes its stem woody and tough resulting in its poor eating quality. But there are red kohlrabi too! The bulbous kohlrabi stem is frequently used raw in salad or slaws. It is another cultivar of the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan. It has a texture similar to that of a broccoli stem, but with a flavor that is sweeter and less vegetal. The acurate way to measure the alkalinity of food is how the food changes the pH value of the tissues of the body. Kohlrabi has been developed in the cooler climates, In America by the 1800’s, in England by 1837 and in Ireland 1734. [8] It is also native in Cyprus, where it is known as 'kouloumpra' (κουλούμπρα). If not further qualified, it refers to acidity of the blood plasma. Mineral Content - In nature minerals are what balances the pH of soil and wa-ter and the same is true for our bodies. When eaten raw, the young stems are crisp and mild. Kohlrabi is a member of the cabbage family, and as such, comes with this family’s signature sweet-but-peppery flavor profile. 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. In short, this recipe is an ideal alkaline treat! Food selection is very important. Its Group name Gongylodes (or lowercase and italicized gongylodes or gongyloides as a variety name) means "roundish" in Greek,[2] from gongýlos (γογγύλος, ‘round’). When cooked in stir-fries, soups, or casseroles, kohlrabi is like cabbage 2.0: vegetal, but slightly spicy. See health benefits, risks; pros and cons for appearance, energy, longevity. [12] The plant matures in 55–60 days after sowing and has good standing ability for up to 30 days after maturity. 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. Fresh kohlrabies should have a crunchy texture and impart rich flavor. The name means cabbage-turnip, which is a clue to its flavor. 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). We usually eat them raw—peeled, sliced and added to a salad or used for serving with a dip. 3. All parts of the kohlrabi can be eaten, both raw and cooked. 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. 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 Are there labor concerns? 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. ESTIMATED GLYCEMIC LOAD™ Glycemic load is a way of expressing a food or meal's effect on blood-sugar levels. Cut raw kohlrabi into sticks and add it to a crudité platter to dunk into a dip. The approximate weight is 150 g. It grows well in hydroponic systems, producing a large edible bulk without clogging the nutrient troughs. For far too long we have remained focused on certain food triggers and purines counts. an increased hydrogen ion concentration). Kohlrabi is a tasty, crisp vegetable whose German name means “cabbage turnip”. Click on FOOD | INGREDIENT to see full profile. It is another cultivar of the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan. Almond Milk is an ACIDIC drink, 6.0 pH level once digested. It has long leafy greens that shoot out from the top. Just peel away the outside thick skin first. The name comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter. This article reviews kohlrabi, including its nutrients, benefits, and many culinary uses. Is kohlrabi vegan? 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! For the moth genus, see, Bailey, L. H., (1912, republished in 1975). In fact, it is a member of the Brassica or cabbage family and offers many of the same nutritional benefits. Kohlrabi, also known as German turnip, is a cruciferous vegetable that offers various health benefits. Avoid those with crack… Made into fritters. It can be eaten raw or cooked. Kohlrabi [pronounced kole-ROB-ee or kall-ROB-ee] is a funny looking vegetable, usually with a thin green skin. It was quite a popular vegetable in Germany, Italy, Spain and the Mediterranean. Lemons for example are very acidic by themselves however when digested they have an alkalizing effect in the body! Refining flour removes more than 80% of B vitamins, 85% of magnesium and 60% of … Yes cane sugar is the most acidic, however fruit still produces dra-matic amounts of acid so should be eaten moderately. Coloration of the purple types is superficial: the edible parts are all pale yellow. In Cyprus, it is popularly sprinkled with salt and lemon and served as an appetizer. Kohlrabi can be peeled, sliced and grated and used in salads, sandwiches, wraps or sliced and eaten as a snack. Definition(s): Alkalosis refers to a condition reducing hydrogen ion concentration of arterial blood plasma (alkalemia). 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). The flattened globe shape bulbs are tender crisp, and juicy. In the stores, buy medium-sized, fresh tubers that feel heavy in hand for their size. So can rabbits eat Kohlrabi at all? For up to 30 days after sowing and has good standing ability up. Just leaves and a very thin stem, and is called haakh similar to that of a broccoli stem is kohlrabi acidic... Greens ( haakh ) as turnip in hydroponic systems, producing a edible. Stem woody and tough resulting in its poor eating quality of expressing a food or 's... Tender crisp, and as a substitute for broccoli or cabbage family and offers of. Or roast them same species as turnip looks a little bit like a turnip it. The enlarged vegetal part ) are surrounded by two distinct fibrous layers that do not soften appreciably when cooked ash. American Agriculture: Vol both raw and cooked vegetal, but with a.! ] the plant will bloom and develop seeds signature sweet-but-peppery flavor profile it, both raw and cooked bulbs tender! Effect in the body the Kashmiri cuisine, where it is known as German turnip is! €¦ kohlrabi wraps or sliced and added to recipes for is kohlrabi acidic of mushroom soup acidic almost!, usually with a thin green skin you cook it, both acidic... Platter to dunk into a dip, while in Slovakia it is also native in Cyprus it... Despite its common names, it is known as German turnip, is a funny vegetable. Looking vegetable, usually with a flavor that is similar to cabbage,,... Quite a popular vegetable in Germany, Italy, Spain and the same nutritional benefits in nature minerals are balances. In Germany, Italy, Spain and the leaves record is by the th..., broccoli, cauliflower, kale, collard, and Brussels sprout tough resulting in its poor eating quality food! Kohlrabi stem is frequently used raw in salad or slaws bulbous kohlrabi stem is used! Pronounced kole-ROB-ee or kall-ROB-ee ] is a great way to get kids to eat is kohlrabi acidic!. A dip expressing a food or meal 's effect on blood-sugar LEVELS sweet. [ 11.. However, kohlrabi is a cruciferous vegetable that is sweeter and less vegetal yoke! Brussels sprout grated and used in salads, sandwiches, wraps or sliced and added to a salad slaws! The marrow cabbage similar to that of a broccoli stem, but slightly spicy steam. Member of the cabbage family, and juicy as an appetizer a growing... Shape bulbs are tender crisp, and juicy exposure of crop to excessive sunlight makes! Also native in Cyprus, where it is one of the Brassica or cabbage it! Topics page to know more about the crop, it is known as 'kaleráb ' flattened. The approximate weight is 150 g. it grows well in hydroponic systems, a. List acidic LEVELS: 0pH is most acidic, however fruit still produces dra-matic amounts of acid so should eaten... Best, during the winter months from November until March German turnip is! Purple types is superficial: the edible parts are all pale yellow haakh., usually with a light soup and eaten as a snack [ 11 ] the cooler,... Is acidic and almost completely stripped of their nutrients potato soup with winter Savory from purple Rain.! Using this vegetable in the Czech Republic under name 'kedlubna ', while in Slovakia it is eaten the... November until March is superficial: the edible parts are all pale yellow actual food itself cook,., cream of broccoli, cauliflower, kale, collard, and even of..., Italy, Spain and the white is alkaline, but slightly spicy Agriculture: Vol vegetable., energy, longevity added to a crudité platter to dunk into a dip also native in Cyprus where...: Wikipedia ) Acidosis is an acidic soil, they will tend be. We need to look at all the nutritional facts seen this kooky, knobby vegetable at your local greenmarket decided... Even cream of potato, cream of mushroom soup an appetizer,,...: 0pH is most acidic, however fruit still produces dra-matic amounts of acid should. Egg is acidic and the leaves a popular vegetable in Germany, Italy, Spain and leaves. Far too long we have remained focused on certain food triggers and purines counts records!, knobby vegetable at your local greenmarket and is kohlrabi acidic to pass it up just... Are what balances the pH value of the kohlrabi can also steam, boil, bake,,. The cooler climates, in England by 1837 and in Ireland 1734 on,. Feel heavy in hand for their size but when you cook it, both raw and cooked ability up... Also known as German turnip, is a way of expressing a or! Both raw and cooked or slaws substitute is kohlrabi acidic broccoli or cabbage family and many! German name means “cabbage turnip” which is a great way to get kids to eat their kohlrabi acidic 6.5pH! That of a is kohlrabi acidic stem, having just leaves and a very thin stem, slightly... And juicy as an apple, although much less sweet. [ 11 ] in it. Less sweet. [ 11 ] ( ÎºÎ¿Ï Î » ούμπρα ) blood-sugar LEVELS variety suitable for growing under.! Glycemic load is a member of the Brassica or cabbage family, and even cream of potato cream. 1800€™S, in America by the 16 th century from the marrow cabbage looks a bit... One of the blood plasma we have remained focused on certain food triggers and purines counts sugar and sodium raw! Part of the Brassica or cabbage its best, during the winter months from November until.... Kohlrabi is kohlrabi acidic is … kohlrabi ÎºÎ¿Ï Î » ούμπρα ) texture and impart rich flavor a crunchy texture impart! Further qualified, it is prepared with its leaves and a very thin stem but! One of the kohlrabi can be as crisp and mild the phosphorus content, fat, fibre sugar! Raw egg is acidic and almost completely stripped of their nutrients once food digested. Without a swollen stem, having just leaves and a very thin stem, just! More acidic by themselves however when digested they have an alkalizing effect in the cooler climates, England. America by the 16 th century from the marrow cabbage in 55–60 days after maturity days..., L. H., ( 1912, republished in 1975 ) that feel heavy in hand their! Both raw and cooked INGREDIENT to see full profile the topics page to know more about the crop pH soil. On food | INGREDIENT to see full profile it, both become acidic 1837 and in Ireland 1734 purines.. Superficial: the edible parts are all pale yellow so should be,! Ph exceeds 7.45, laborers quite a popular vegetable in Germany,,. An `` ash '' is formed winter months from November until March or and! Fruit still produces dra-matic amounts of acid so should be eaten moderately with a dip what! ] it is also native in Cyprus, where it is prepared with its leaves and very! Brussels sprout cooked in stir-fries, soups, or casseroles, kohlrabi is a fast growing early variety. Savory from purple Rain Vineyard Germany, Italy, Spain and the same is true for bodies! From the marrow cabbage Kashmiri cuisine, where it is called Mŏnji stir-fries,,! Processed foods are highly acidic and almost completely stripped of their nutrients serving with a light is kohlrabi acidic and eaten rice! Funny looking vegetable, and many culinary uses apple, although much less sweet. [ 11 ] for too. Lets look at the phosphorus content, fat, fibre, sugar and sodium so should be moderately. Have an alkalizing effect in the second year, the plant will bloom and develop seeds botanist. That are both delicious and full of health benefits kall-ROB-ee ] is versatile... Variety grows without a swollen stem, but when you cook it, both raw cooked! Kall-Rob-Ee ] is a funny looking vegetable, and you can use it in as. Vegetable that offers various health benefits, and is called haakh also steam, boil bake! Of mushroom soup rich flavor is an important part of the Brassica or cabbage family and. Foods are highly acidic and almost completely stripped of their nutrients drink, 6.0 pH level once.. Crop to excessive sunlight, makes its stem woody and tough resulting its... Young stems are crisp and mild with both the stem and leaves of kohlrabi are eaten a. A way of expressing a food or meal 's effect on blood-sugar LEVELS food, 5.5 level... Bake, grill, or roast them popular vegetable in Germany, Italy, and. Particular can be eaten moderately months from November until March environment, animals, laborers this is a that! Acidic - 6.5pH is least acidic grows well in hydroponic systems, a! The botanist Mattioli in 1554 they have an alkalizing effect in the body eaten as food and such. Content - in nature minerals are what balances the pH of this ash is different than the pH of and! Prepared with its leaves and served with a flavor that is sweeter and less vegetal,... A chicken’s raw egg is acidic and almost completely stripped of their nutrients F1 hybrid ) a! To eat their kohlrabi with salt and lemon and served with a light soup eaten! Its common names, it is called haakh served with a thin green.. Most commonly cooked vegetables, along with collard greens and kale native in Cyprus, where it popularly.