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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, knol-khol leaves are very healthy and nutrient-dense. They are an excellent source of Vitamin C and A, rich in dietary fiber, and contain beneficial antioxidants. These nutrients support immune function, vision, digestion, and may help reduce inflammation.
Per 100g, knol-khol leaves provide approximately 42.54 calories, 3.12g protein, 6.16g carbohydrates, and 0.35g fat. They are particularly high in Vitamin C, which supports immune function, and Vitamin A (as beta-carotene), essential for vision health. They also offer significant dietary fiber for digestive health.
Yes, knol-khol leaves can be beneficial for weight loss. They are low in calories and fat, yet high in dietary fiber, which promotes satiety and aids digestion. Including them in your diet can help you feel full without consuming excessive calories.
Yes, knol-khol leaves are naturally vegan and gluten-free. As a vegetable, they contain no animal products or gluten-containing grains, making them suitable for individuals following these dietary restrictions.
Yes, knol-khol leaves are generally suitable for diabetics. They are low in carbohydrates and high in dietary fiber, which helps regulate blood sugar levels. Their low glycemic impact makes them a good choice for managing blood glucose.
Knol-khol leaves can be cooked similarly to other leafy greens like collards or kale. They can be sautéed, steamed, braised, or added to soups and stews. Ensure to wash them thoroughly and remove any tough stems before cooking.
Knol-khol leaves have a mild, slightly peppery, and earthy flavor, often described as a cross between cabbage and collard greens. They are generally less bitter than some other brassicas and become tender and sweeter when cooked.
knol-khol leaves is a versatile ingredient found in cuisines around the world. With 42.54 calories per 100g and 3.12 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Store fresh knol-khol leaves unwashed in a plastic bag in the refrigerator's crisper drawer. They can typically last for 3-5 days. For longer storage, you can blanch them briefly and then freeze them.
Yes, young and tender knol-khol leaves can be eaten raw. They can be finely chopped and added to salads for a slightly peppery crunch. However, cooking them can make them more tender and easier to digest for some individuals.
As a cruciferous vegetable, knol-khol leaves contain goitrogens, which can interfere with thyroid function in very large amounts, especially for individuals with pre-existing thyroid conditions. Cooking generally reduces goitrogenic compounds. Otherwise, they are safe for most people.