KOHLRABI

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KOHLRABI

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The taste and texture of kohlrabi is similar to that of broccoli stalks or cabbage cores (both of which are from the same species as kohlrabi, but different cultivars), but lighter and sweeter. with a higher pulp/shell ratio. With the exception of the Gigante group, spring kohlrabi varieties rarely exceed 5 cm in size, due to their tendency to fibrous, while autumn varieties can be over 10 cm in size. cm; Gigante varieties can be larger in size and still be of good quality to eat. Kohlrabi can be eaten raw as well as boiled and cooked. Kohlrabi contains a lot of fiber that is good for the digestive system as well as contains substances such as selenium, folic acid, vitamin C, potassium, magnesium and copper.
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