Kohlrabi cabbage 30+ fresh seeds. Brassica oleracea var. gongyoides

The variety is very precocious. The period from germination to economic shelf life of the stem is 70-80 days. The stem is pale green, flat-rounded or rounded. The flesh is tender, juicy, and delicious. Average yield from 10 to 24 kg per 10 m2.
The stem is prone to rapid growth.
Kohlrabi of this variety is intended for growing in open and insulated ground and is used fresh in spring and summer.

"This vegetable is quite suitable name "vitamin bomb". Kohlrabi is so rich in vitamins, trace elements and other useful and necessary substances that everyone should know about its benefits. Useful properties of kohlrabi will help to strengthen and maintain health for many years. "

The word "cabbage" comes from the Latin word "caput" (head), calling this vegetable in this way, the ancient people probably meant not only the similarity of heads with the human head, but also the role that cabbage should play in the diet. Useful properties of all types of cabbage are so significant that you can literally say "cabbage – head". In this article, we will look at the benefits of kohlrabi. In German, the name "kohlrabi" means "cabbage turnip". The taste of this vegetable is pleasant, juicy, it does not have bitterness and sharpness like in white cabbage. And in its useful properties, kohlrabi is not inferior to broccoli.

Composition of kohlrabi:

This type of cabbage is rich in vitamins, proteins, carbohydrates, sulfur-containing substances, mineral salts, and fiber.

Kohlrabi contains vitamins-A, B, B2, PP, C. Due to the high content of vitamin C (which it contains more than in lemons or oranges), this type of cabbage is called "Northern lemon". In terms of calcium content, kohlrabi is also a record holder, it can be compared to cottage cheese or milk.

The list of minerals contained in kohlrabi is also large: it contains selenium, potassium, calcium, sulfur, magnesium, iron, phosphorus, cobalt, fluorine, boron, molybdenum, aluminum, iodine, chlorine, zinc, and manganese.

Kohlrabi in dietary nutrition

Kohlrabi is not very high in calories, 45 cal per 100 g of the product, so it is recommended to add it to the diet of people who are obese, as well as those who follow a diet and control their weight.

In addition to the low calorie content, the composition of cabbage includes tartronic acid, which prevents the formation of fat from carbohydrates. Therefore, those who want to lose weight, kohlrabi must be included in the diet.

As a dietary product, kohlrabi is ideal for young children and pregnant women. It does not cause flatulence (accumulation of gases in the intestines)

Effects of kohlrabi on the body

Kohlrabi helps with diseases of the gastrointestinal tract, well cleanses the intestines of toxins and toxins, perfectly relieves inflammation of the digestive mucosa. It is an excellent prevention of cancer.

Kohlrabi also helps restore the functions of the liver, gallbladder, increases appetite, and eases the course of diseases such as gastritis, stomach ulcers, and duodenal ulcers.

Kohlrabi also lowers blood pressure, improves metabolism, and restores the nervous system. This vegetable is perfectly digested, helps to remove excess fluid from the body. In the course of research, doctors have found that the use of kohlrabi is an excellent prevention of atherosclerosis, when it is used, the level of harmful cholesterol in the blood is significantly reduced.

From the roots of kohlrabi and its fruits, a decoction is prepared that helps treat pulmonary tuberculosis and asthma. Useful properties of kohlrabi are shown in any form: you can eat it fresh (it helps to strengthen the gums and teeth, as well as, for example, carrots or turnips, so let's chew the stalk for your children and eat it yourself), stewed, boiled, baked. Fresh juice from this cabbage perfectly eliminates coughing, hoarseness, relieves inflammatory processes in the oral cavity, helps with anemia, kidney and spleen diseases.