Kohlrabi: Great Source of Vitamin C

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Kohlrabi is a strange looking vegetable, it looks like someone engineered it by mixing the genes of turnip and cabbage. In spite of its alien-like features, kohlrabi is a great source of vitamin C. Vitamin C is important for energy because it increases the body’s ability to absorb iron better. Iron is needed to transport oxygen in red blood cells. The lack of oxygen will decrease your energy, without oxygen the mitochondria will not be able to process energy and your cells will die within minutes. Because of its antioxidant features, vitamin C is great for protecting cells and DNA from free radicals. Kohlrabi is also a decent source of vitamin B6, vitamin E and potassium.

The flavor of Kohlrabi can be described as similar to raw broccoli stems mixed with cabbage, turnip and radish, but slightly sweeter. Kholrabi can be eaten as raw or cooked. When cooking kholrabi, don’t cook it too long or the heat will destroy many of its nutrients. To help preserve the nutrients, you should use a lid to cover the vegetable and avoid using oil. You can also use a pressure cooker to reduce the cooking time, this will help preserve the nutrients. If you are on a calorie diet, kholrabi will bring a smile to your lovely face. One cup of kohlrabi can have as low as 35 calories.

Kohlrabi health benefits:

• Good for the skeletal and digestive system.
• Great for protecting cells and DNA from free radicals.
• Great source of antioxidants.
• Help the body to absorb iron better.
• Improves oxygen circulation which increases energy.
• Good source of fiber.
• Help stabilize blood sugar imbalances.

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