Kohlrabi has returned to the salons in recent years, but her colorful sister is still not very popular. It should be used in particular if the classic vegetable variety It does not suit us with a taste, and we still want to use its health properties.
The light green kohlrabi is sweet with a clear nut. It can resemble a combination of young cabbage and radish. The taste of purple kohlrabi is more delicate than it. Lighter is both sweet and nutty aroma.
The differences are also noticeable at first glance. The purple kohlrabi has an unusual, as the name itself condemns the purple color. Thanks to the intense color, the vegetable is more attractive, and therefore we will be more likely to reach for it. The motivation to eat such a kohlrabi should also be its composition.
Violet kohlrabi is worth eating, because it is a simple form of supplying the most important vitamins and minerals. Among other things, it will supplement the demand for:
- vitamin C,
- vitamin K,
- B group vitamins (B6, B9),
- potassium,
- copper,
- mangan,
- phosphorus,
- magnesium,
- calcium,
- iron.
The active ingredients will be found in it polyphenolscarotenoids, anthocyanins. The purple kohlrabi also abounds in glucosinolates, i.e. sulfur glycosides. Such an abundant content of elements important for health will have a positive effect on the whole body.
As a result, purple kohlrabi are properties such as:
- Improving digestion – fiber will support proper digestion and metabolism; It will improve intestinal peristalsis by regulating the rhythm of bowel movements and preventing constipation;
- slimming support – will speed up metabolism and facilitate fat burning, and will be saturated with a small amount of calories for long hours – in 100 g it has only 27 kcal;
- providing healthy skin – kohlrabi will help in the fight against inflammation, including skin; hydrate from the inside, which will translate into a reduction in wrinkles and skin illumination;
- Protection against cancer – sulfur glycosides give kohlrabi anti -cancer properties, will stop and prevent the development of cancer cells, in particular those developing in the digestive tract;
- Prevention of diabetes – the purple vegetable will successfully reduce the risk of developing type II diabetes; It can also be included in the diabetic diet because it has a low glycemic index equal to 20.
We can serve purple kohlrabi in the same way as a classic, green variety. So perfectly Works raw e.g. in the form of a crunchy snack during the day. It will also be colorful and tasty an addition to vegetable salads. We will use it raw For vegetable juices or smoothie.
Besides, the purple kohlrabi can Bake, stew, cook. We will diversify it cream soup. In a baked version It will replace potatoes for main dishes, casseroles.
Source: DOZ.PL, Naz NowoPuje.pl
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