More than 50 types of kohlrabis Violet varieties usually taste stronger than green ones

Healthy kohlrabi: Violet varieties usually taste stronger than green ones
Kohlrabi is one of the healthiest vegetables ever. It is rich in minerals and vitamins and helps to strengthen the immune system. Nearly 50 different varieties are cultivated in this country. The greenish-bright kohlrabi is probably the best known, but the violet also has its advantages.

Kohlrabi strengthens the immune system
Kohlrabi is considered as typical German vegetables, even the name was adopted in other languages. It is ideal as a raw food or as a side-dish. Kohlrabi not only tastes delicious, but is also considered extremely healthy. It is rich in vegetable proteins, fiber, potassium, calcium, magnesium, selenium, iron and contains the valuable vitamins C, A, B1 and B2. Especially "blue" kohlrabi, whose skin looks reddish or purple, also contains a lot of "anthocyanins", which are supposed to support the natural protective functions of the heart and circulation. In addition, kohlrabi has low calories and can stimulate digestion with its high content of fiber, cancer-preventive and strengthen the immune system.

Kohlrabi is a particularly healthy vegetable, although green and purple varieties differ slightly in taste. (Image: photolabo39 / fotolia.com)

Violet varieties differ in taste from the green ones
According to a report by the news agency dpa, it says in the magazine "Food & Drink for Every Day" (issue 4/2016), that the lesser known violet kohlrabi also differ in taste from the green varieties: they therefore taste mostly stronger, the bright Kohlrabi are milder. However, the Federal Association of Producer Organizations Fruits and Vegetables (BVEO) had in the past pointed out that it makes no difference in taste whether white or purple kohlrabi is used in the kitchen. However, kohlrabi, which is prepared immediately after the purchase, is more aromatic.

The leaves are also edible
In Germany alone, almost 50 different types of kohlrabis would be cultivated. No matter what colors they have: It is generally advisable to grab smaller kohlrabi, as they are less woody than the big ones. The tubers should always be intact and the leaves fresh and firm. The leaves are edible, but should be removed after shopping and stored separately. In the refrigerator, the vegetables can be stored for up to a week. By wrapping in a damp cloth, the durability can be extended. (Ad)