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Old 08-19-2013, 11:08 PM
 
Location: Middle Tennessee
184,248 posts, read 75,067,175 times
Reputation: 129019

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The link for the data presented here. I'm human
and can make typos so if something seems wrong
it could be. I'm listing the item number to make it
easy to find in the PDF document. The first few
pages provide quaily informatoin that will make
this site more meaningful.

http://www.ars.usda.gov/SP2UserFiles.../hg72_2002.pdf

I grew kohlrabi the first year it was in the seed catalog. We normally steam it
and serve with a light cheese sauce. Tasty but milder than a turnip

Kohlrabi Photo Link


Kohlrabi #1118
Cooked, drained, slices

1 cup

Weight 165 g
Water 90 %
Calories 48
Protein 3 g
Total Fat tr
Sat Fat tr
Monounsaturated tr
Polyunsaturated fat .1 g
Cholesterol 0 g
Carbohydrate 11 g
Dietary Fiber 1.8 g
Calcium 41 mg
Iron .7 MG
Potassium 561 g
Sodium 35 mg
Vitamin A 58 IU
Vitamin A 7 RE
Thiamin 0.07 mg
Riboflavin 0.03 mg
Niacin .6 mg
Ascorbic Acid 89 mg
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Old 08-19-2013, 11:23 PM
 
Location: Alaska
4,946 posts, read 4,346,257 times
Reputation: 7087
I have never tried it but I have this new 'rule' where when I shop, I will purchase one new vegetable that I have not prepared myself. This is going to be interesting.
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Old 08-20-2013, 08:18 AM
 
Location: San Antonio
270 posts, read 469,397 times
Reputation: 336
I like Kohlrabi raw, right from the garden and it has to be one of the older, really sharp varieties. It's a very typical vegetable in Germany. You can also steam the whole Kohlrabi scrape it out, fill it with ground beef and sprinkle cheese on it, before you put it in the oven. Or the vegetarian method, use different types of cheese (ricotta, gorgonzola, mozzarella) Mediterranean herbs, garlic and toasted pine nuts for the filling. Oh...and you can even bread it like a Schnitzel and fry the slices in a pan.
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