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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, boiled salted kohlrabi is very healthy. It is an excellent source of Vitamin C for immune support and high in dietary fiber, which aids digestion and promotes gut health while remaining very low in calories.
A 100g serving contains approximately 29 calories and 6.69g of carbohydrates. It is a low-energy-density food, providing 1.8g of protein and only 0.11g of fat.
Yes, it is an ideal food for weight loss. Its high fiber content helps you feel full longer, and its low calorie count allows for large, satisfying portions without a high caloric intake.
Yes, it can be included in a keto diet. With roughly 6.7g of total carbs per 100g, it is considered a low-carb vegetable, though you should monitor your portion sizes to stay within daily macro limits.
Yes, boiled salted kohlrabi is naturally vegan and gluten-free. It is a simple vegetable preparation that contains no animal products or wheat-based ingredients.
Boiled kohlrabi has a mild, slightly sweet flavor that is often described as a cross between a broccoli stem and a turnip. Boiling it with salt mellows its peppery notes and creates a tender, succulent texture.
First, peel the tough, fibrous outer skin and cut the bulb into cubes or slices. Place them in a pot of boiling salted water and cook for 10 to 15 minutes until fork-tender, then drain before serving.
boiled salted kohlrabi is a versatile ingredient found in cuisines around the world. With 29 calories per 100g and 1.8 grams of protein, it's a nutritious addition to many dishes.
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Once cooked, boiled kohlrabi should be stored in an airtight container in the fridge. It will stay fresh and safe to consume for 3 to 5 days.
Boiling can cause some water-soluble nutrients, like Vitamin C and potassium, to leach into the water. To retain more nutrients, avoid overcooking the vegetable or use the cooking water for soups and sauces.
Yes, kohlrabi leaves are edible and very nutritious, similar to kale or collard greens. You can boil or sauté them, though they typically require less cooking time than the bulb itself.