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