Kohlrabi is reddish-purple or pale green cruciferous vegetable (like turnips and broccoli) with a crunchy, juicy flesh.
It’s sweeter than radishes, turnips and cabbage and is packed with vitamin C. Vitamin B6, copper, manganese and potassium are also among its many nutrients. Kohlrabi has been shown to help prevent certain types of cancer (including breast and prostate cancer), reduce the risk of heart disease and slow cognitive decline in older women.
And since it’s low-calorie and low-fat, there are no downsides to including kohlrabi in your diet. Crush it, grate it, roast it, eat it in a soup or toss it into a salad — the possibilities are almost endless. Its leaves can also be consumed, just like spinach.