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.
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