Cabbage Turnip

The Kohlrabi/Cabbage Turnip is a variety of cabbage which evolved, not from leaves (such as cabbage) or from flowers (such as broccoli and cauliflower) but instead is formed from the lower part of the stem. This is why it belongs to the stem vegetables.

Kohlrabi/Cabbage Turnip is probably a native of Northern Europe.  It was bred by crossing wild cabbage and wild white beet and has enjoyed popularity in Central and Eastern Europe since the 16th century. The growing method is key to its taste. Kohlrabi grown in greenhouses has a milder taste and more tender pulp than free range field kohlrabi. It’s typical, slightly sweetish taste is from its essential oils.

Season: From March to November


Nutritional Value Table

per 100 g edible portion
Energy Nutrients Minerals Vitamins
27 kcal Protein 1.9 g Sodium 20 mg B3 1.8 mg
113 kJ Fat 0.2 g Potassium 322 mg B5 0.1 mg
  Carbohydrates 3.7 g Calcium 64 mg B6 0.07 mg
  Dietary fibres 1.4 g Phosphorus 50 mg C 63 mg
    Magnesium 43 mg E 0.4 mg
       

Energy: 27 kcal, 113 kJ

Nutrients: Protein 1.9 g, Fat 0.2 g, Carbohydrates 3.7 g, Dietary fibres 1.4 g

Minerals: Sodium 20 mg, Potassium 322 mg, Calcium 64 mg, Phosphorus 50 mg, Magnesium 43 mg

Vitamins: B3 1.8 mg, B5 0.1 mg, B6 0.07 mg, C 63 mg, E 0.4 mg

Did you know...?

Kohlrabi contains lots of potassium, magnesium and vitamin C.

1 portion a day corresponds to:

A small kohlrabi