above-ground vegetables
Kohlrabi
By
Aug 23, 2006, 11:44

KOHLRABI

Introduction

Kohlrabi is a member of the cabbage family, known as brassicas or cruciferous vegetables. The name is derived from the German language and literally means ‘turnip cabbage’. This describes the strange cross between the two vegetables as it appears similar to a turnip, but like cabbage it grows above ground. It grows to roughly the same size as a grapefruit, but is harvested and eaten prior to full size when it is around the size of an orange. It comes in two colours - green and purple.

Kohlrabi appeared in Europe around the sixteenth century, and records of it were made by European botanists. It was not commonly grown until the next century when it was cultivated in the Mediterranean, Germany and to a lesser extent in England. It has always been more popular on the continent than in England.

What do they do?

By far the most remarkable thing about kohlrabi is how much vitamin C it contains. Just a single cup full contains 1.5 times the RDA. Vitamin C in kohlrabi will boost the immune system, helping it considerably when it comes to fighting infections and viruses. Further to this, vitamin C helps to protect against cancer on a far greater scale. Vitamin C is known as an antioxidant, the nutrients which guard healthy cells. When a mutagenic chemical is taken into the body it becomes a dangerous free radical. These free radicals promote damage to cells and are taken into the body via cigarette smoke, pesticides in foods or airborne pollutants. They head for healthy cells and fundamentally alter the DNA. This leads to a mutation in the cell which prevents proper division and leads to abnormal tissues. However, if there are antioxidants in the cell (the more the better) then the free radical will be more likely to be neutralised and the cell will be protected from damage. Therefore the more antioxidant-containing foods we eat the less likely we are to contract a variety of diseases, from colds to serious organ dysfunctions.

Kohlrabi is also high in potassium and iron, both very important minerals. Iron helps to build strong blood, which is essential for health. Iron will reduce the chance of any heart problems or arterial blocking. Potassium is an electrolyte which contributes to the ionic balance across nerve cells and enables them to function properly. Therefore a good supply of potassium in the diet will ensure a healthy nervous system.

Advice

When cooking kohlrabi try to avoid boiling it as this destroys a certain amount of the vitamin C. Try to steam it quickly or else leave it raw and add to salads. For the latter, young, tender kohlrabi will be needed.

For those with thyroid problems it is important to limit consumption of any raw member of the cabbage family, as they contain thyroid inhibitors which decrease the body’s ability to produce thyroid hormones and cause swelling of the thyroid gland and at worst goitre. However, cooking kills the inhibitory factors.

The publishers cannot accept any responsibility for any damage or harm caused by any treatment, advice, or information contained in this publication.  In the case of illness, you should consult a qualified practitioner before undertaking any treatment.