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  • Useful properties of kohlrabi

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    The richest chemical composition of this kind of cabbage will help to maintain health and well-being. Cabbage kohlrabi positively affects many areas, without which our body could not normally exist.

    For the genitourinary system. Kohlrabi has a mild diuretic effect, removes excess fluid from the body and prevents the appearance of edema and stones in the bladder.

    For the gastrointestinal tract. Cabbage turnip improves appetite, relieves inflammation of the mucous membrane of the digestive organs, has a beneficial effect on liver function and normalizes metabolic processes in the body. It also facilitates the occurrence of such serious diseases as chronic gastritis, ulcer of the duodenum and stomach, inflammation of the spleen. Kolrabi well cleanses the intestines from toxins and toxins, perfectly removes the inflammation of the mucous membrane of the digestive system. It is an excellent prevention of cancer.

    Kohlrabi also contributes to the restoration of liver function, gallbladder, increases appetite, facilitates the course of diseases such as gastritis, gastric ulcer and 12-colon.

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    For weight loss. In 100 grams of kohlrabi contains only 45 calories, so it can be safely included in the daily diet for those who suffer from obesity or is a supporter of dietary nutrition.

    Rapid weight loss is also facilitated by the fact that cabbage turnips, consisting of a huge amount of fiber, cleans the intestines from toxins and toxins. In addition, cabbage contains tartronic acid, which prevents the conversion of carbohydrates into fats.

    Use for the immune system. Kolrabi suppresses vital activity of many pathogenic microbes and strengthens immunity. Since ancient times, freshly squeezed root kohlrabi juice and decoction of its leaves have been used to treat bronchial asthma, cough, pulmonary tuberculosis. This vegetable is very useful in hypovitaminosis and diabetes mellitus.

    For cardiovascular system. This type of cabbage cleans not only the intestines, but the entire body, removing harmful cholesterol from it. This vegetable strengthens the walls of blood vessels and normalizes blood pressure. It is often used to treat and prevent anemia, ischemic heart disease, chronic heart failure and hypertension.
    This vegetable is perfectly digested, helps to remove excess fluid from the body. During the research, doctors discovered that the use of kohlrabi is an excellent prevention of atherosclerosis.

    Kohlerrabi against cancer. As recent medical studies show, sulfur-containing substances contained in kohlrabi in high concentrations prevent the appearance of cancerous tumors in the colon and rectum, lungs, mammary glands, male genitalia and bladder. They also excrete harmful chemical compounds from the body.

    For the nervous system. This vegetable is recommended for use to people suffering from increased nervousness and depression. Kolrabi restores the work of the nervous system, calms the nerves, helps raise the mood and restores emotional balance.

    Kohlrabi for the oral cavity. Once in the mouth, cabbage turnip produces a triple effect. First, it strengthens the teeth and gums, which is very useful for any person, especially for children and pregnant women. Secondly, kohlrabi well helps with gingivitis and stomatitis. And thirdly, it kills many pathogenic bacteria and does not allow developing any inflammatory processes.

    Use of kohlrabi for the skin. This kind of cabbage is a part of masks for aging skin. Thanks to them, the face looks young and fresh.

    The greatest benefit is carried by crude kohlrabi. It should be noted that in some European countries, both root vegetables and young leaves are used for food. They contain no less useful elements than in the stalk.

    With tuberculosis. From the roots of kohlrabi and its fruits, a decoction is prepared that helps to treat pulmonary tuberculosis and asthma. Useful properties of kohlrabi are manifested in any form: it can be eaten fresh( it helps to strengthen the gums and teeth, as well as, for example, carrots or turnips, so let's bite a stunted bite to your children and eat yourself), stewed, boiled, baked. Fresh juice from this cabbage perfectly eliminates cough, hoarseness, relieves inflammation in the mouth, helps with anemia, with kidney and spleen diseases.
    In case of osteoporosis and fractures of bones. It is recommended to include in the diet, as a mandatory dish, a salad of cabbage kohlrabi with cheese, seasoned with sour cream. This is necessary for the enrichment of the body with calcium, especially during the recovery period.

    Kohlrabi is an indispensable product in hypovitaminosis, its juice reduces swelling, removes toxic tissue from tissue cells and acts overwhelmingly on many pathogenic microbes.

    The positive effect of kohlrabi is observed in renal pathology and diabetes mellitus. After severe infectious diseases, it is necessary to restore the body. Good kohlrabi and as a cholagogue.
    With poor appetite - squeeze the juice and drink 40 minutes before eating a hundred milliliters,
    With bronchial asthma - use the decoction of the leaves. To make a decoction, you need 60 gr.topped with cabbage 400 ml.water and bring to a boil, boil for 20 minutes, then let cool and drain a little. Take with an exacerbation of the disease 2-3 times a day for 100 ml.broth.

    Kohlrabi cabbage - ( stem) Brassica oleracea var.gongylodes L. The edible part of kohlrabi is a variety of different stems. Spread varieties with light green and violet-blue colors. Nutritional value of kohlrabi is high: up to 8.5 mg% of carotene, 0.3 mg of vitamin B, up to 0.4 mg of vitamin B2, up to 0.9 mg of vitamin PP.Vitamin C is higher than in lemon, up to 52 mg%, a lot of calcium( 45 mg%), phosphorus( 50 mg%), iron.

    Kohlrabi is easily digested until lignified. Young leaves are richer in vitamins, so it is advisable to add them to food. Kohlrabi early varieties should be used in food in raw form, as it appears on sale during a period of lack of fresh vegetables.

    Practically kohlrabi can be grown all year long using a variety of varieties, including the "Giant" variety, which forms large stem cells with a very delicate core and does not rustle. When cultivating kohlrabi, it is impossible to re-fertilize the soil with nitrogen, especially under the early varieties, so that they do not accumulate excess nitrates. There are many varieties of kohlrabi with different vegetative periods. Among the early ones, the "Olmia" and "Modran" varieties are most suitable, from the late ones - "Violetta" and "Gigant".Giant variety is more suitable for cultivation by amateur gardeners who come to their plots only on weekends: the harvest( stems) can be harvested when they are still young, and in the fall, when they grow strongly. Kohlrabi is well preserved if the plants are pulled out with the root, which must be stored in a basement in a humid place. Early varieties are grown under a film.

    Useful properties

    Contraindications

    There are no specific contraindications to cabbage turnips. It is not recommended to eat in three cases:

    · With individual intolerance;
    · With increased acidity of the stomach;
    · In acute form of pancreatitis;
    When pregnant and lactating babies.

    The edible part of this plant is a greatly expanded stem plant, simply a round-shaped, round-shaped, round-shaped pike. Accordingly, and the taste of kohlrabi, like that of a cabbage cabbage. Thanks to the anthocyanin contained in the cabbage, its stump is colored in different shades of purple, but there are also varieties with green fruits. The flesh is always white, regardless of the exterior color of the fetus.

    This is the fastest-growing cabbage and one of the fastest-growing vegetables.

    Interesting for an amateur horticulturist are early hybrids with white stem, Coryte F1, Karatago F1, as well as Violetta and the hybrid Kolibri F1 - with purple stem.

    Kohlrabi is unpretentious, is little attacked by pests, practically not sick. She's not afraid of keel.

    Features of growing

    Like most cabbage crops, kohlrabi is a two-year plant, that is, in the first year it builds up the storeroom-stalk, and in the second it uses this pantry for growing flower stalk and growing seeds. Early varieties sometimes manage to give seeds in the first year of planting. This cabbage grows very quickly, especially early ripening varieties. From sowing seeds until the fetus is ready, only 60 days pass.

    The plant is cold-resistant, so kohlrabi can be sown directly to the open ground, without waiting for the spring frosts to pass. This can be done simultaneously with planting radish. When the radish season ends, the kohlrabi season will begin.

    Two crops of kohlrabi can be removed from the same area even in the conditions of the northern summer.

    Kohlrabi is better to sow in several terms, because the overripe stem becomes gross and tasteless.

    Kohlrabi is very convenient for cultivation in that it can be sown directly into the open ground, without pre-growing seedlings.

    To kohlrabi soils less demanding than other types of cabbage, but on rich in humus soils the stalk is much tastier and more tender.

    Having a strongly branched root, it is much more than other types of cabbage adapted to drought. However, this does not mean that it should not be watered at all. Without watering, the stalk does not coarse and becomes tasteless. Top dressing kohlrabi desirable to give, like any other cabbage, but their number is much less. Firstly, they can be done every 2 weeks, and secondly, it grows rapidly, so in the amount of fertilizing is not required too much.

    Like every cabbage, kohlrabi prefers a sunny place, but a slight shading, unlike others, is also on her shoulder. I do not rush her on the bed, but just plant around the perimeter of the crown of young apple trees.

    So, there is not really a special place for six hundred square kilorabes. Fresh kohlrabi is kept poorly. It is not subject to freezing.

    In cooking, kohlrabi is widely used - in raw form, in salads( with carrots, mayonnaise, etc.) or as a soup vegetable, or stewed, sour as cabbage. Kohlrabi fry, stuff, bake, stew in vegetable mixes. Kohlrabi can be preserved in grated form in sweet and sour marinade, using it also in salads.