Kohlrabi is a root vegetable from the Brassicaceae family, distinguished by its globular root and green leaves that grow directly above it.
Kohlrabi is a versatile vegetable with a sweet, slightly peppery flavor that can be enjoyed raw or cooked. It is rich in nutrients, including B vitamins, vitamin C, and minerals like calcium and potassium. Its beneficial properties include a high fiber content that promotes digestion and satiety, and antioxidants that support heart and immune system health. Kohlrabi is particularly recommended for those looking to increase their vegetable intake or explore new and interesting flavors. However, individuals with thyroid issues should consume it in moderation due to its goitrogen content, which can interfere with thyroid function. Additionally, those with digestive issues might need to limit their intake of raw kohlrabi.
TYPICAL SEASONALITY
Kohlrabi is generally considered a winter vegetable, though its seasonality can vary slightly based on region and growing conditions. Here is a general overview of kohlrabi's seasonality:
- Winter: da novembre a marzo, è il periodo in cui il cavolo rapa è più abbondante e raggiunge la migliore qualità.
- SpringFrom March to May, fresh kohlrabi can still be found in some regions, though availability may start to decrease.
- AutumnFrom September to November, kohlrabi can be found in some regions, particularly at the beginning and end of the autumn season.
From March to May, fresh kohlrabi can still be found in some regions, though availability may start to decrease.
Nutritional Values
| Nutrient | Value |
|---|---|
| Energy | 27 kcal |
| Water | 90.2 g |
| Protein | 1.2 g |
| Fat | 0.1 g |
| Carbohydrates | 6.2 g |
| Fibre | 2.3 g |
| Zuccheri | 4.5 g |
| Vitamina C | 62 mg |
| Vitamina K | 0.4 µg |
| Folati (Vitamina B9) | 36 µg |
| Potassio | 233 mg |
| Calcio | 43 mg |
| Fosforo | 42 mg |
| Magnesio | 9 mg |
| Ferro | 0.4 mg |
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