Tag: Knol khol

According to the National Institutes of Health, a single cup of raw, sliced kohlrabi—also known as knol khol—provides approximately 472.5 mg of potassium, making it an excellent dietary source. This often-overlooked cruciferous vegetable is a powerhouse of essential minerals and vitamins, supporting various bodily functions from blood pressure regulation to muscle contraction.

One hundred grams of knol khol contains approximately 350 milligrams of potassium, a mineral that many kidney patients must monitor closely. This high-potassium content raises a critical question: is knol khol good for kidney patients or should it be avoided? A proper understanding of its nutritional profile and preparation methods is essential for managing a renal diet.

With approximately 140% of the daily recommended Vitamin C in a single cup, knol khol, also known as kohlrabi, is a nutritional powerhouse from the cabbage family. This unassuming vegetable is good for far more than just a side dish, offering a wide array of health-promoting compounds that support everything from digestion to immunity.

Knol khol, a vegetable celebrated in cuisines from Germany to Kashmir, has more than one edible part. While most people are familiar with its distinctive swollen stem, both the bulb and the leafy greens offer unique culinary opportunities.