Diet When kohlrabi always put on the smaller tubers

Typical German vegetables: Low-calorie kohlrabi with valuable ingredients

According to experts Kohlrabi can be described as "typically German". After all, the vegetables are not eaten more often in any other nation. In some countries even the German name was adopted. When buying the delicious tubers should best be selected smaller copies.

Summer vegetables

Kohlrabi is one of the best summer foods. The tubers have a high water content and are therefore low in calories. In addition, the vegetables are very healthy due to valuable ingredients such as mustard oils, vitamins C and K, folic acid and minerals such as potassium and calcium. According to experts, one should buy kohlrabi best for smaller ones.

In no other nation is so much Kohlrabi eaten as in this country. The delicious vegetables are full of healthy ingredients. When buying the tuber better smaller copies should be selected. (Image: pilipphoto / fotolia.com)

Smaller specimens are especially tasty

As the Federal Center for Nutrition (BZfE) writes on its website, Kohlrabi can be described as "typically German".

According to the experts, tubers are not eaten more often in any nation.

Some countries like Great Britain, Russia and Japan have even adopted the German name.

The vegetable, which belongs to the family of cruciferous vegetables, has been cultivated in Germany since the 16th century.

Around 50 types of kohlrabi are cultivated in this country. They can be greenish-white, rich-green or blue-violet colored.

In the summer months, low-priced commodity is offered from the field.

According to the BZfE, smaller specimens with strong foliage and a smooth shell are particularly tender and tasty.

Always use kohlrabi as fresh as possible

The vegetables are best used as fresh as possible. However Kohlrabi keeps in the vegetable compartment of the refrigerator up to two weeks, if one removes the leaves after the purchase and the tuber is taken in a damp cloth.

Kohlrabi has a slightly sweetish to nutty aroma and can be combined raw with radishes and carrots in a salad.

For a delicious side dish, the tuber is steamed in a vegetable broth. Then melt the butter, stir in the flour and add the cooking water until a creamy sauce is formed.

Root preparation and petioles are removed before preparation. Then the vegetables are thinly peeled and cut into slices, strips or pens. Whoever cooks the tuber as a whole and only then peels the shell, reduces the loss of nutrients.

The vegetables also taste overcooked in the casserole and breaded as a vegetarian schnitzel.

The leaves are healthy and tasty too. They contain in relation even more nutrients than the tuber itself. Salads, soups and vegetable dishes, they can give a special spice. (Ad)