Vegetable

Kohlrabi

Kohlrabi is swollen brassica stem globe, crisp and mild like broccoli stem. Favour firm, vivid produce over limp, yellowing, or slimy stock. Cook or serve via slaws, roast, mash. Prep cut surfaces close to cooking when they brown or dry, and store with the humidity the vegetable prefers.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Floret

Head

Heart

Leaf

Stalk

Stem

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Kolibri

Korist

Brassica oleracea

Purple Vienna

White Vienna

Characteristics

Preparations

BlanchedBoiledChilledChoppedDicedDriedFermentedFreshFrozenGrilledHalvedJulienneMincedPeeledPickledQuarteredRoastedSaltedShreddedSlicedSmokedSteamedWhole

Provenance

BiodynamicExport CertifiedFair TradeFarm AssuredHeirloomLocally GrownNon-GMOOrganicPesticide FreeRegenerativeSeasonalSingle Origin

Sources

GreenhouseHydroponicIndoor FarmedOutdoor FarmedWild

Traits

CrispMildPalePepperySweetTender

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 37

Amount per 100 g

Total Fat 0.31 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.14 g
Cholesterol 0 mg
Sodium 20 mg
Salt 0.05 g
Total Carbohydrate 7.38 g
Dietary Fibre 2.56 g
Total Sugars 2.81 g
Complex / starch 2.14 g
Protein 2.07 g
Water 86 g

Detailed nutrients

Energy 37 kcal
Water 86 g
Carbohydrates 7.38 g
- Sugars 2.81 g
  - Monosaccharides 1.96 g
  - Disaccharides 0.84 g
- Starch 2.14 g
  - Amylose 0.54 g
  - Amylopectin 1.61 g
  - Digestible Starch 1.82 g
  - Resistant Starch 0.21 g
- Fibre 2.56 g
  - Soluble Fibre 0.9 g
  - Insoluble Fibre 1.66 g
Protein 2.07 g
- Plant Protein 1.97 g
Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
  - Omega-3 0.01 g
  - Omega-6 0.07 g
Vitamins 123 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.53 mg
- Vitamin B5 — Pantothenic Acid 0.26 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 1.3 µg
- Vitamin B9 — Folate 25.5 µg
- Vitamin C 45 mg
- Vitamin E 0.33 mg
- Vitamin K 29.5 µg
Minerals 446 mg
- Major Minerals 440 mg
  - Calcium 60 mg
  - Sodium 20 mg
  - Potassium 360 mg
- Trace Minerals 5.9 mg
  - Iron 0.5 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 45 · vitamin-a: 20 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.53 · vitamin-b5-pantothenic-acid: 0.26 · vitamin-b6: 0.13 · vitamin-b7-biotin: 1.3 · vitamin-b9-folate: 25.5 · vitamin-e: 0.33 · vitamin-k: 29.5 ·

Minerals

Sodium: 20.01 · Potassium: 360 · Calcium: 60 · Iron: 0.5 · Zinc: 0.4 · Iodine: 5 ·

Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.

In the kitchen

Culinary partners and combinations that usually underperform with Kohlrabi.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

1000 BCE

Kohlrabi was used as a vegetable food in regional diets long before industrial packing and global year-round supply.

1700

Trade, migration, and selection spread distinctive Kohlrabi types and preparations into new climates and cuisines.

1970

Modern production, storage, and transport made Kohlrabi a regular purchase far from where it is grown or raised.

2000

Cooks now treat Kohlrabi as both staple and specialty, with more attention to provenance, variety, and form.