INTERESTING FACTS ABOUT KOHLRABI



Kohlrabi, a member of the cabbage family, is an excellent source of vitamin C and potassium.

It is also high in fiber.

Kohlrabi helps to stabilize blood sugar and is therefore useful hypoglycemia and diabetes.

It can also be effective against edema, candida and viral conditions.

There are two types of kohlrabi, green and purple. The coloring should be light for the green variety and deep for the purple one. The greens for both types should be crisp and firm. Avoid any with browning or yellowing leaves, or cracks in the bulb of the stem.

Kohlrabi can be eaten raw, peal off the fibrous layer and slice in 1/4" slices, can be steamed or used in gratins, soups, stews or purées



APPLES     ASPARAGUS     AVACADO   BANANAS    BEETS    BLUEBERRIES    BROCCOLI    CABBAGE    CAULIFLOWER    CELERY    CHICORY
CILANTRO    DANDELION GREENS    FENNEL    GREEN BEANS    KALE    MUSTARD GREENS    ONIONS    PARSLEY    PEANUTS AND PEANUT BUTTER
PUMPKIN SEEDS    RADISHES    ROMAINE LETTUCE    SPINACH    SUNFLOWER SEEDS    SWEET POTATOES    TOMATOES    WALNUTS    ZUCCINNI   



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This information is not designed as or intended to be used as medical diagnosis or advice. Patients should consult their physicians about diagnosis and treatment.