Tag: Purple kohlrabi

Purple kohlrabi is a powerhouse of nutrients, with one cup of raw kohlrabi providing over 90% of the daily recommended intake for vitamin C. This bulbous vegetable, belonging to the same family as cabbage and broccoli, offers a unique blend of vitamins, minerals, and antioxidants that support overall health. While it shares a similar nutritional foundation with its green counterpart, the striking purple variety boasts an extra layer of health benefits.

According to research published in *Applied Biological Chemistry*, purple kohlrabi contains high levels of anthocyanins, a group of powerful antioxidants, which are absent in its green counterpart. But beyond this distinctive color, is purple kohlrabi healthier than green, or do they offer similar health advantages? This article delves into the specific nutritional profiles of both varieties to find out.

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, a member of the cabbage family, comes in both green and purple varieties. While the vibrant purple exterior might suggest a difference, the edible part of the bulb is the pale-colored flesh within. The key question for home cooks, then, is not whether the skin is safe to eat, but whether it is palatable.