Kohlrabi, also called German cabbage, is particularly popular in Europe as a versatile spring vegetable. In most cases, only the lower part of the plant, the round stem, is used. It is digestible like no other cabbage. The vegetable has a slightly sweet and mild-nutty flavor and crunchy texture, especially delicious when eating raw.
The healthy kohlrabi scores with a high magnesium content and a considerable amount of vitamin C contained (63 mg/100 g). A high amount of fiber also supports the intestine and prevents cravings.
By the way: Not only the stem, but also the delicate leaves of the kohlrabi are very healthy. They contain lots of vitamins and minerals – much more than the actual stem itself. So enjoy a pesto made of kohlrabi leaves or add them finely chopped into the salad.
Metabolic Balance Blog 