Kohlrabi Nutrition Facts
Kohlrabi is a unique cruciferous vegetable with an edible bulbous stem that tastes like a mild, sweet cross between broccoli and cabbage. Both the bulb and leaves are edible, raw or cooked, with a pleasant crunch.
Nutrition Facts
Per 100g serving
Health Benefits
- ✓Excellent vitamin C source (69% DV)
- ✓High fiber promotes satiety and digestion
- ✓Contains glucosinolates for cancer prevention
- ✓Good potassium for heart health
- ✓Low calorie, nutrient-dense vegetable
Best For
Storage
Store kohlrabi without leaves in a plastic bag in the refrigerator for 2-3 weeks. Leaves wilt quickly - use within 3-4 days or store separately wrapped in damp paper towels. Can be frozen blanched for 8-10 months.
Serving Sizes
Frequently Asked Questions
Is kohlrabi a root vegetable?
No, despite growing near the ground, kohlrabi is actually a swollen stem, not a root. It's a cruciferous vegetable in the same family as broccoli, cabbage, and cauliflower. The bulb grows above the soil line with leaves sprouting from it.
Do I need to peel kohlrabi?
For young, small kohlrabi (2-3 inches), peeling is optional - the skin is tender enough to eat. Larger kohlrabi develops a tough, fibrous outer layer that should be peeled. Use a sharp knife or vegetable peeler to remove about 1/8 inch of the outer layer.
What do kohlrabi leaves taste like?
Kohlrabi leaves taste similar to collard greens or kale but milder. They're fully edible and nutritious - rich in vitamins A, C, and K. Sauté them with garlic, add to soups, or use in stir-fries. Don't waste them!
Track Kohlrabi with CalorieGram
AI-powered nutrition tracking with complete macros and micronutrients