Kohlrabi Root

Kohlrabi root is an ancient cultivated plant. It is believed to have originated from a cross between kohlrabi and turnips. Kohlrabi root tolerates below zero temperatures to -10° C, which makes it a classic winter vegetable.

The thick, rough skin of its tuber is yellowish green to brownish red. Its flesh is white to yellow. Kohlrabi roots with yellow flesh are used for eating and the white flesh variety are destined for cattle feed.

Kohlrabi roots used to be important food reserves in times of need. Since then, gourmets have rediscovered their tasty quality. Kohlrabi roots can be peeled, chopped into small pieces and made into a raw salad, or they can be slowly simmered for 40-45 minutes and eaten as a side dish. This vegetable, often accompanied with various sauces, can be served up as a tasty side dish to meat dishes, as well as added into soups and in stews. The kohlrabi root’s substances contain significantly more carbohydrates than other vegetables and considerable amounts of vitamin B6, which reinforces the nervous and immune systems.

Season: from July to April

Nutritional Value Table

per 100 g edible portion
Energy Nutrients Minerals Vitamins
27 kcal Protein 1.16 g Sodium 10 mg Folate 27 µg
115 kJ Fat 0.2 g Potassium 227 mg B1 0.05 mg
  Carbohydrates 5 g Calcium 48 mg B6 0.2 mg
  Dietary Fibers 2.4 g Phosphorus 31 mg C 33 mg
    Magnesium 11 mg E 0.2 mg

Energy: 27 kcal, 115 kJ

Nutrients: Protein 1.16 g, Fat 0.2 g, Carbohydrates 5 g, Dietary Fibers 2.4 g

Minerals: Sodium 10 mg, Potassium 227 mg, Calcium 48 mg, Phosphorus 31 mg, Magnesium 11 mg

Vitamins: Folate 27 µg, B1 0.05 mg, B6 0.2 mg, C 33 mg, E 0.2 mg

Did you know...?

Kohlrabi root can be prepared raw for the freezer without blanching. Simply peel it, finely chop it and then freeze. It can be kept for up to half a year in the freezer this way.

1 portion a day corresponds to:

One-Half to One Kohlrabi