Tag: Cooking kohlrabi

Purple kohlrabi owes its vibrant skin color to anthocyanins, powerful antioxidants that are not present in its green relative. This striking visual contrast often leads to questions about a difference in flavor, but the answer for most palates is quite surprising: inside, the taste is nearly identical.

Kohlrabi is rich in both soluble and insoluble fiber, which promotes gut health by feeding beneficial gut bacteria. However, this same high-fiber content can sometimes pose a challenge for sensitive digestive systems, potentially causing gas and bloating for some individuals.

Though kohlrabi may look intimidating with its alien-like shape, every part of this versatile vegetable is edible. A member of the cabbage family, kohlrabi can be enjoyed raw or cooked, offering a sweet yet peppery flavor and a crisp texture reminiscent of a broccoli stem.