Fresh juice of kohlrabi is vitalizing and dietary, is an excellent source of vitamin C, which helps to fix calcium in the bones, favors the iron absorption, accelerates wound healing, have antioxidant properties, contains Vitamin B6, used by the body to produce red blood cells, in the metabolism of proteins and fatty acids and ensure the smooth functioning of the immune system; is a source of phosphorus maintain bone health, ensure growth and development of the organism, tissue regeneration, maintaining blood pH.
Important source of sulfur for the body, providing healthy skin, hair, included in the composition collagen ensuring healthy joints, with a role in blood clotting, a component of amino acids, of hormones, play an important role in detoxification of heavy metals (lead). Studies have shown that regular consumption of cruciferous family of vegetables (kohlrabi, cabbage, Brussels sprouts, cauliflower, broccoli, radish) helps prevent cancer, help stabilize blood glucose levels, the content of potassium, a constant diet help maintaining normal blood pressure. The fiber content lowers cholesterol and ensures proper functioning of the intestines, reducing the risk of colorectal cancer. Kohlrabi is known for over 4000 years, appreciated by the Greeks and Romans. It is native to the Mediterranean and made more room in kitchens of all people.
Vitamins A, B1, B2, B3, B6, B9, C (a cup of kohlrabi bring 140% of the recommended daily allowance of vitamin C) mineral salts and trace elements calcium, potassium, magnesium, zinc, manganese, fiber, cellulose, sugars .
100 grams of kohlrabi has 27 kcal (which makes it useful in weight loss).
Therapy and Remedies:
It is recommended in diets in diabetes, hypertension, prevents cancer, the putrefaction colitis, bronchitis, viral infections, cough or angina, laryngitis or other respiratory catarrh.
In Cole-lithiasis (biliary lithiasis) or renal function is advisable to not consume kohlrabi leaves. Same contraindication for those suffering of thyroid diseases.