Vegetable
Half Head
Kohlrabi half head is a prepared form of the head, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Rest after high heat so juices redistribute before carving or plating.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.28 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Cholesterol 0 mg
- Sodium 20.4 mg
- Salt 0.05 g
- Total Carbohydrate 7.06 g
- Dietary Fibre 2.59 g
- Total Sugars 2.94 g
- Complex / starch 1.92 g
- Protein 1.77 g
- Water 87.1 g
- Energy 30.7 kcal
- Water 87.1 g
- Carbohydrates 7.06 g
- Protein 1.77 g
- Fat 0.28 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Omega-3 0.01 g
- Vitamins 72.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.6 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 1.5 µg
- Vitamin B9 — Folate 29 µg
- Vitamin C 2 mg
- Vitamin E 0.38 mg
- Vitamin K 23.4 µg
- Minerals 306 mg
- Major Minerals 304 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.6 · vitamin-b5-pantothenic-acid: 0.3 · vitamin-b6: 0.15 · vitamin-b7-biotin: 1.5 · vitamin-b9-folate: 29 · vitamin-e: 0.38 · vitamin-k: 23.4 ·
Minerals
Heads mix lean meat, collagen, and small fat deposits—great for stock more than pure macros.
History
Cooks bought prepped forms of kohlrabi for speed while markets still sold whole produce, including named half head portions.
Market gardeners and growers selected kohlrabi for flavour, yield and keeping quality, including named half head portions.
Cooks bought prepped forms of kohlrabi for speed while markets still sold whole produce, including named half head portions.