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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.


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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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