There is a new super food in your grocery store and it’s called kohlrabi. Long used in Asian cooking, kohlrabi is a member of the mustard family and is descended from wild cabbage and turnip.
According to a report released by the Cleveland Center for Lifestyle Medicine, kohlrabi is very high in potassium and “Increased potassium intake & decreased sodium is associated with reduced blood pressure levels and increased bone mineral density,” explains wellness manager Kristin Kirkpatrick, R.D. “And even a moderate deficiency in potassium leads to elevated blood pressure which can lead to unwanted aging on the inside and outside of the body.” Kohlrabi also has ample vitamin C, says Kirkpatrick – about 54 mg per 100 grams – meaning it contains more vitamin C than cauliflower, strawberries, melon, orange juice, and grapefruit juice. And, last but certainly not least, it has high water content and fibre.”
Roughly resembling a turnip in appearance, both the bulb and the leaves are edible and it can be white, purple or green in appearance.
Feeling adventurous enough to give this veggie a try? It can be eaten raw with your favourite dip, or the leaves can be sautéed with a little olive oil and garlic. For a healthy alternative to mashed potatoes, try boiling it until tender and pureeing it with a little butter, milk and pepper.
This article is based on information originally published on http://shine.yahoo.com/healthy-living/kohlrabi-superfood-youre-see-everywhere-154900160.html