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A biennial plant, it is also known as German turnip or turnip cabbage. Despite its alternate names, kohlrabi is neither a root vegetable nor part of the turnip family. Instead, it belongs to the Brassica family, commonly referred to as the mustard family, which includes cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, and others.In the world of dietary recommendations, we often hear about the importance of consuming leafy green vegetables, whole grains, and brightly colored fruits. However, some researchers propose increased intake of a less commonly discussed group – the white vegetables, which includes kohlrabi, potato, cauliflower, turnip, onion, and parsnip. These overlooked gems are rich in fiber and offer a variety of essential nutrients.Apart from its interesting appearance, kohlrabi boasts an impressive nutritional profile. One of its prominent features is its high vitamin C content, serving as an antioxidant that protects the body from free radical damage. Additionally, vitamin C plays a vital role in wound healing, collagen synthesis, iron absorption, and boosting immune health. Furthermore, a long-term study involving more than 1,200 women aged 70 and older found that a diet rich in cruciferous vegetables led to a remarkable 13% decrease in the risk of death from heart disease with every 10-gram increase in daily fiber intake.As we now know some of the numerous wonderful aspects of kohlrabi with regards to our well-being, the next step is to learn how we can preserve its nutritional values effectively. To that end, we'd like to share some helpful storage tips.There are numerous ways to utilize raw kohlrabi in your culinary endeavors. For a delightful and crunchy snack, simply chop it into pieces and pair it with hummus. Enhance the taste and texture of your salads, slaws, and fritters by incorporating chopped or grated kohlrabi. If you're looking for a straightforward and delicious cooking method, consider roasting it as sliced medallions.