Kohlrabi

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Quick Overview

Kohlrabi tastes similar to broccoli or cabbage but is milder and sweeter and has the texture of a potato.
The purple-skinned kohlrabi tastes sweeter than the white variety.
Kohlrabi is an excellent source of vitamin C.
A good source of potassium (which helps to regulate blood pressure) and other minerals such as copper and manganese (important for brain and nerve function).
Kohlrabi is high in dietary fibre.

Kohlrabi

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Australian The odd-looking kohlrabi tastes a little like a cross between broccoli and cabbage and can be eaten raw in salads or stir-fried and baked in a tasty gratin. It is an excellent source of dietary fibre, vitamin C and contains minerals such as copper and manganese. Kohlrabi is in peak season between June and August.

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