Kohlrabi, which can be green or purple, is a bulbous vegetable surrounded by two layers of stiff leaves attached in a rosette, like a cabbage. In particular we need to look at the phosphorus content, acidic content, fat, fibre, sugar and sodium. And Here's What You Can Do With It — Ingredient Spotlight", Cyclopedia of American Agriculture: Vol. The flattened globe shape bulbs are tender crisp, and juicy. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. Kohlrabi (from the German for cabbage turnip; Brassica oleracea Gongylodes Group), also called German turnip, is a biennial vegetable, a low, stout cultivar of wild cabbage. The Western Diet is composed of acidic foods such as proteins, cereals, sugars and processed foods. Add them to soups or stews. So can rabbits eat Kohlrabi at all? For far too long we have remained focused on certain food triggers and purines counts. Kohlrabi can be peeled, sliced and grated and used in salads, sandwiches, wraps or sliced and eaten as a snack. If they were grown in an alkaline soil, they will be a more blue shade of purple. If they were grown in an acidic soil, they will tend to be more red. This visibly attractive stem vegetable is available, at its best, during the winter months from November until March. Minerals such as Calcium, Magnesium, [1] Kohlrabi is a commonly eaten vegetable in German-speaking countries and American states with large ancestral German populations (such as Minnesota). An acidic pH can occur from, an acid forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients. … Bake, boil, microwave, steam, stew. Kohlrabi can also be added to recipes for cream of potato, cream of broccoli, and even cream of mushroom soup! Definition(s): Alkalosis refers to a condition reducing hydrogen ion concentration of arterial blood plasma (alkalemia). Have you seen this kooky, knobby vegetable at your local greenmarket and decided to pass it up? Coloration of the purple types is superficial: the edible parts are all pale yellow. Some varieties are grown as feed for cattle. In the stores, buy medium-sized, fresh tubers that feel heavy in hand for their size. When eaten raw, the young stems are crisp and mild. Kohlrabi is a tasty, crisp vegetable whose German name means “cabbage turnip”. Once food is digested, an "ash" is formed. Kohlrabi has been developed in the cooler climates, In America by the 1800’s, in England by 1837 and in Ireland 1734. If not further qualified, it refers to acidity of the blood plasma. A botanist mentions the 1 st records of Kohlrabi in 1554. produced. Packed with vitamins, minerals, and phytonutrients, this sweet, yet peppery vegetable is becoming more and more … (Source: Wikipedia) Acidosis is an increased acidity (i.e. [14], Media related to Brassica oleracea var. Except for the Gigante cultivar, spring-grown kohlrabi much over 5 cm in size tend to be woody, as do full-grown kohlrabi much over perhaps 10 cm in size; the Gigante cultivar can achieve great size while remaining of good eating quality. Click here for recipes. Cooking methods. Kohlrabi. This is a great way to get kids to eat their kohlrabi! [3][4] It is also found in the Kashmir Valley in Northern India and is there known as 'monj-hakh',[5] 'monj' being the round part, and 'hakh' being the leafy part. Made into fritters. A pH above 7.0 is alkaline. Kohlrabi for stock-feeding. In Romania, it is the 'gulie' or 'cărălabă', which is similar to the Polish 'kalarepa' and to the Hungarian 'Karalábé', all of these last three denominations being adaptations of the German word 'Kohlrabi'. This article reviews kohlrabi, including its nutrients, benefits, and many culinary uses. Kohlrabi is an important part of the Kashmiri cuisine, where it is called Mŏnji. Kohlrabi stems (the enlarged vegetal part) are surrounded by two distinct fibrous layers that do not soften appreciably when cooked. Almond Milk is an ACIDIC drink, 6.0 pH level once digested. Nutrition. We usually eat them raw—peeled, sliced and added to a salad or used for serving with a dip. It has a texture similar to that of a broccoli stem, but with a flavor that is sweeter and less vegetal. The opposite condition is acidosis. FRUITS. Click on FOOD | INGREDIENT to see full profile. It is called 'nol khol' in Northern India,[6] 'navalkol' in Maharashtra, knolkhol (நோல்கோல்) in Tamil, 'nool kol' in Telugu Andhra Pradesh & Telangana, 'navilu kosu' in Karnataka[7] and in Sri Lanka as 'knol khol' (turnip cabbage). Aspartame is an extremely ACIDIC ingredient, 3.0 pH level once digested One commonly used variety grows without a swollen stem, having just leaves and a very thin stem, and is called Haakh. Likewise, meat will test alkaline before digestion, but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid forming. Kohlrabi is full of dietary fiber and is rich in Vitamin C. Celery is often used in weight loss diets, as it has the ability to burn loads of calories. Alkalizing & Alkaline Forming are basically the same, which is the net effect their digestive mass has, after it has passed the duodenum into the intestines. Artificial Sweeteners are an ACIDIC ingredient once digested. Lemons for example are very acidic by themselves however when digested they have an alkalizing effect in the body! The young stem in particular can be as crisp and juicy as an apple, although much less sweet.[11]. We don’t blame you — its alien-looking appearance is a bit disconcerting, after all — but these 12 recipes will show that there’s nothing to fear when it comes to this root.A cross between a potato, turnip and cabbage, it takes well to all kinds of preparations. ESTIMATED GLYCEMIC LOAD™ Glycemic load is a way of expressing a food or meal's effect on blood-sugar levels. Kohlrabi (from the German for cabbage turnip; Brassica oleracea Gongylodes Group), also called German turnip, is a biennial vegetable, a low, stout cultivar of wild cabbage. gongylodes at Wikimedia Commons, "Gongylodes" redirects here. Know if animals are killed or harmed. The bulbous kohlrabi stem is frequently used raw in salad or slaws. Kohlrabi is a member of the cabbage family, and as such, comes with this family’s signature sweet-but-peppery flavor profile. HIGHLY ACIDIC MODERATELY ACIDIC ... Kohlrabi Lamb’s Lettuce Leeks Leeks Lettuce Mustard Greens New Baby Potatoes Okra Onion Parsley Peas Pumpkin Radish Red Cabbage Red Onion Rutabaga Spinach Sprouts Squash Turnip Watercress White Cabbage Zucchini . Almond Oil is an ACIDIC food, 5.5 pH level once digested. It looks a little bit like a turnip but it grows above ground and tastes more like cabbage. You can also steam, boil, bake, grill, or roast them. You may use , Click here to go to the topics page to know more about the crop. The name comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter. It is one of the most commonly cooked vegetables, along with collard greens (haakh). 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