Kohlrabi

Lets talk about kohlrabi. In terms of Traditional Chinese Medicine (TCM) Kohlrabi is known for its ability to regulate qi and blood circulation. It also helps to resolve dampness, regulate water circulation, and eliminate toxins. In general, the ancient Chinese medical texts cite that it enters the stomach and spleen. Furthermore, Kohlrabi is considered to be neutral in temperature. The flavour is pungent. Kohlrabi can be used in salads, fresh juices, and even in soups. Kohlrabi contains a wide array of antioxidants, such as vitamin C, anthocyanins, isothiocyanates, and glucosinolates. These plant compounds protect your cells against free radical damage that may otherwise increase your risk of disease. Diets high in antioxidant-rich vegetables like kohlrabi are associated with a reduced risk of diabetes, metabolic disease, and premature death. The skin of purple kohlrabi is particularly high in anthocyanins, a type of flavonoid that gives vegetables and fruit a red, purple, or blue colour. A high intake of anthocyanins is linked to a lower risk of heart disease and may also benefit brain function. All colour varieties of kohlrabi are high in isothiocyanates and glucosinolates, which are powerful antioxidants associated with a lower risk of certain cancers, heart disease, and inflammation. Kohlrabi is a good source of both soluble and insoluble fibre. This vegetable is high in vitamin B6, which is important for many functions, including protein metabolism, red blood cell development, and immune function.