Kohlrabi

Other Names

BladkoolachtigenBrassica oleracea Cultivar Group KohlrabiBrassica oleracea Gongylodes GroupBrassica oleracea L. var. caulorapaBrassica oleracea var. caulo-rapaBrassica oleracea var. caulorapaBrassica oleracea var. gongylodesCabbage turnipCai TouCavolo rapaChou navetChou raveCol rábanoCol rapanoColinaboColirabanoColirrábanoColraveCouve NaboCouve-rábanoCouve-rabaoDa tou caiGanth gobhiGerman turnipGlaskalrabiHungarian turnipKaalrabbiKaalrabiKalam-pomKalarepaKålrabbiKålrabiKaralábéKnolKnol kholKnol-kohlKnolkholKnolkoolKnollkohlKnolraapKnudekålKnutekalKohl rabiKol'rabiKoolrabiKyssakaaliKyuukei KanranNuikapsasPie LanRaapkoolRapa cavoloRubkohlRyukyu KanranStem turnipSu hàoTurnip cabbageTurnip kaleTurnip-rooted cabbageTurnip-stemmed cabbage

Synopsis

Kohlrabi (Brassica oleracea var. gongylodes): A Comprehensive Reference

1. Identity: Botanical Names, Natural Source, and Common Forms

1.1 Taxonomic Classification and Nomenclature

Kohlrabi (scientific name Brassica oleracea Gongylodes Group), also called German turnip or turnip cabbage, is a biennial vegetable and a low, stout cultivar of wild cabbage. Its full botanical name is Brassica oleracea var. gongylodes; it belongs to the cruciferous family (Brassicaceae), closely related to broccoli, cauliflower, and cabbage. Its Group name Gongylodes means "roundish" in Greek, from gongýlos (γογγύλος, 'round'). The name itself comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter.

The principal Brassica vegetable species is B. oleracea, which includes different headed and nonheaded cabbages, kale, broccoli, Brussels sprouts, cauliflower, and others. The cultivars of B. oleracea are grouped into seven major cultivar groups, among which the "Gongylodes group" is kohlrabi. Despite its common names, it is not the same species as turnip or rutabaga, although both are in the genus Brassica.

1.2 Physical Description and Varieties

Kohlrabi is characterized by its bulb-like enlarged stem, which can grow above or below ground. It is available in two main varieties: pale green and purple. Both have a mild, slightly sweet flavor and a crunchy texture. The coloration of the purple types is superficial: the edible parts are all pale yellow. Several varieties are commonly available, including 'White Vienna', 'Purple Vienna', 'Grand Duke', 'Gigante' (also known as "Superschmelz"), 'Purple Danube', and 'White Danube'.

Raw kohlrabi is 91% water, 6% carbohydrates, 2% protein, and contains negligible fat. In a 100 g reference amount, raw kohlrabi supplies 27 calories, and is a rich source (20% or more of the Daily Value) of vitamin C (65% DV) and a moderate source (10–19% DV) of copper and potassium, with no other micronutrients in significant amounts.

1.3 Edible Parts and Common Preparations

Kohlrabi can be eaten raw or cooked. Edible preparations are made with both the stem and the leaves. The young tender leaves may be eaten as greens, and the thickened stem is usually served as a cooked vegetable. Although all parts of kohlrabi are edible, the bulbous stem is most frequently used, typically raw in salads or slaws. It has a texture similar to that of a broccoli stem, but with a flavor that is sweeter and less vegetal.

Kohlrabi stems are surrounded by two distinct fibrous layers that do not soften appreciably when cooked. These layers are generally peeled away prior to cooking or serving raw, with the result that the stems often provide a smaller amount of food than one might assume from their intact appearance. Preparations may include use fresh as a salad, cooked, fried, baked, or fermented. In some regions, such as Jammu and Kashmir, India, kohlrabi is used as a cooked vegetable or subjected to spontaneous fermentation to prepare a local delicacy known as "Mounji Achar."

2. Traditional and Historical Use

2.1 Origins and Early European History

The first written record of kohlrabi was in 1554 by the botanist Matthiolus, who wrote of the plant that it had "come lately into Italy." By the end of the 16th century, kohlrabi was being grown in Germany, England, Italy, Spain, Tripoli, and the eastern Mediterranean. Kohlrabi has been created by artificial selection for lateral meristem growth (a swollen, nearly spherical shape); its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts — they are all bred from the wild cabbage plant (Brassica oleracea).

The history of kohlrabi is not well documented, but it is said that Charlemagne ordered its cultivation as early as the 9th century, which may account for its presence as a German staple food. Kohlrabi is said to have first been cultivated on a wide-scale in mid-1700s Ireland and then later in England. Records of its use in the United States date back to 1806.

2.2 Geographic Spread and Cultural Uses

Many people in North America think of kohlrabi as being a distinctly European vegetable, but it is actually a staple ingredient in many international cuisines. It has been a popular crop, for instance, in Northern India and Kashmir since the 1600s. Kohlrabi is known as "knol-khol" or "noolkol" in India and is commonly used in recipes such as curries, sabzis (vegetable dishes), and salads. In China, kohlrabi is sometimes used in stir-fries and soups, appreciated for its crunchy texture and mild flavor. In Korea, kohlrabi can be found in certain types of kimchi and other fermented dishes.

Kohlrabi is also a common ingredient in Vietnamese cuisine. It can be found in the dish nem rán, stir fry, and canh. Raw kohlrabi is usually sliced thinly for nộm or nước chấm.

2.3 Medicinal and Traditional Applications

Different Brassicaceae species, in addition to their culinary use, have been extensively used in traditional medicine from ancient times to the present day. Folklore medicine has shown that knolkhol/kohlrabi, scientifically known as Brassica oleracea var. gongylodes, has health-promoting activity and anti-diabetic activity. Traditional use of kohlrabi for medicinal purposes has been largely embedded within the broader tradition of using Brassica family vegetables, rather than being uniquely formalized for kohlrabi in any single pharmacopoeial monograph. Both the stem and leaves of kohlrabi are consumed as food and as a medicine. It has historically been taken by mouth for cancer prevention, as well as for heart disease, obesity, and constipation, though there is no good scientific evidence to support these uses.

3. Key Constituents and Active Compounds

3.1 Macronutrient and Micronutrient Profile

Kohlrabi is high in moisture (88.14%), with moderate levels of protein (3.21%), carbohydrates (6.6%), and low fat content (0.14%). Its nutrition profile per 100 g includes: Calories 27, Folates 16 µg (4% DV), Pyridoxine (B6) 0.150 mg (11.5% DV), Vitamin C 62 mg (102% DV), Potassium 350 mg (7% DV), Copper 0.129 mg (14% DV), and Magnesium 19 mg (5% DV). It is low in calories (27 per 100 g) and fat (0.1 g), while providing 6.2 g of carbohydrates and 3.6 g of fiber.

Kohlrabi contains good amounts of many B-complex vitamins such as niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid, which act as co-factors to enzymes during various metabolism functions inside the body. Kohlrabi leaves are also very nutritious, being abundant in carotenes, vitamin A, vitamin K, minerals, and the B-complex group of vitamins.

3.2 Glucosinolates and Isothiocyanates

Glucosinolates represent the primary bioactive compounds of Brassica vegetables whose health-promoting effects largely stem from their breakdown products, particularly the isothiocyanates (ITCs), released after hydrolysis of glucosinolates by myrosinase. Cruciferous vegetables, including kohlrabi, are rich sources of glucosinolate precursors of isothiocyanates.

The ITC profile of kohlrabi tubers is dominated by methylthiobutyl ITC (11–1350 µmol/g DM), followed by sulforaphane (7–120 µmol/g DM), phenylethyl ITC (5–34 µmol/g DM), and allyl ITC (5–38 µmol/g DM), resulting from the hydrolysis of glucoerucin, glucoraphanin, gluconasturtiin, and sinigrin, respectively. The composition and content of glucosinolates in cruciferous vegetables are relatively stable, but depend on the genus and species and can vary greatly with plant growing and post-harvest storage conditions, as well as culinary processing.

During food preparation, chewing, and digestion, the glucosinolates in cruciferous vegetables are broken down to form biologically active compounds such as indoles, nitriles, thiocyanates, and isothiocyanates. Indole-3-carbinol (an indole) and sulforaphane (an isothiocyanate) have been most frequently examined for their anticancer effects.

3.3 Anthocyanins, Carotenoids, and Phenylpropanoids

Glucosinolate contents vary among different parts and types of kohlrabi. Glucoerucin contents were 4-fold higher in the flesh of purple kohlrabi than in the skin. Among 12 identified anthocyanins, cyanidin 3-(feruloyl)(sinapoyl) diglucoside-5-glucoside levels were the highest. Carotenoid levels were much higher in the skins than the flesh of both types. The levels of most phenylpropanoids were higher in purple kohlrabi than in pale green ones.

High-performance liquid chromatography (HPLC) analysis of kohlrabi sprouts revealed the presence of 13 phenylpropanoid compounds, 8 glucosinolates, and 5 different carotenoids. The phenylpropanoid and glucosinolate contents were highest under blue LED light, whereas carotenoid content was maximum under white LED light.

Qualitative phytochemical screening detected the presence of flavonoids, tannins, anthocyanosides, and saponins as well as carbohydrates and proteins in kohlrabi. Quantitative analysis showed varying levels of total phenol content and total flavonoid content across different plant parts, with the highest concentrations noted in the whole sample at 2.14 ± 0.09 mg GAE/g d.w. and 1.43 ± 0.07 mg QE/g d.w., respectively.

RP-HPLC analysis has detected chlorogenic acid, rutin, and sinapic acid in Brassica oleracea var. gongylodes (kohlrabi) extract.

3.4 Indole-3-Carbinol (I3C) and Diindolylmethane (DIM)

Indole-3-carbinol is a non-nutritive constituent of the cruciferous vegetable family, Brassica genus. Synonyms include 3-(hydroxymethyl)indole, I3C, and 3-indolylmethanol. I3C belongs to the class of compounds called indole glucosinolate and is well-known for its anticancer properties. In particular, I3C and its dimeric product, 3,3′-diindolylmethane (DIM), have been investigated for their value against a number of human cancers both in vitro and in vivo.

3.5 Mechanisms of Action

Interest in glucosinolates and isothiocyanates escalated following the discovery that sulforaphane, an isothiocyanate, potently induces mammalian cytoprotective proteins through the Keap1-Nrf2-ARE pathway. In parallel with advances in understanding the molecular regulation of this pathway and its critical role in protection against electrophiles and oxidants, there have been increased efforts toward translating this knowledge to improve human health.

Studies in animals and experiments with cells grown in the laboratory have identified several potential ways in which these compounds may help prevent cancer: they help protect cells from DNA damage; they help inactivate carcinogens; they have antiviral and antibacterial effects; they have anti-inflammatory effects; and they induce cell death (apoptosis).

The hydrolytic breakdown of glucosinolates into ITCs such as sulforaphane (SFN), phenylethyl ITC (PEITC), erucin (ER), and allyl ITC (AITC) has been recognized to exert significant effects with regards to cardio- and neuroprotection. From past in vivo and/or in vitro studies, those phytochemicals have displayed the ability to mitigate the adverse effects of reactive oxidation species (ROS), inflammation, and apoptosis, which are the primary causes of cardiovascular and neurodegenerative diseases.

Glucosinolates, when broken down into isothiocyanates, have been shown to modulate inflammatory pathways and inhibit nuclear factor kappa B (NF-κB), a key regulator of inflammation.

4. Scientific Evidence by Area of Use

4.1 Antioxidant Activity

Evidence type: In vitro / preliminary laboratory studies.

A 2014 study published in Preventive Nutrition and Food Science aimed to evaluate the anti-diabetic, anti-inflammatory, antioxidant potential, and total phenolic content (TPC) of green and red kohlrabi cultivars using DPPH, ABTS, and peroxynitrite (ONOO−) scavenging assays. Between the two cultivars, red kohlrabi (RK) had two times more TPC than green kohlrabi (GK) and showed significant antioxidant effects in DPPH, ABTS, and ONOO− scavenging assays.

In a 2025 study published in Vegetos (Springer), aqueous extracts of kohlrabi exhibited significant antioxidant activity, with leaves demonstrating the highest DPPH and ABTS radical scavenging activity (48.71 ± 1.67% and 50.04 ± 0.47%, respectively) among all plant parts analyzed.

These results are preliminary in vitro findings. No controlled clinical trials in humans have specifically examined kohlrabi's antioxidant activity as a primary endpoint.

4.2 Anti-Inflammatory Effects

Evidence type: In vitro (cell-based) studies.

Anti-inflammatory activities of kohlrabi extracts were evaluated via cell-based lipopolysaccharide (LPS)-induced nitric oxide (NO) inhibitory assays in RAW 264.7 murine macrophages. The red kohlrabi methanol extract exhibited significantly stronger anti-inflammatory, anti-diabetic, and antioxidant effects than that of green kohlrabi methanol extract. The study established that red kohlrabi extract with a higher TPC might be useful as a potent anti-diabetic, antioxidant, and anti-inflammatory agent. These findings are restricted to in vitro cell models and require confirmation in human studies.

Phytochemicals from kohlrabi by-products possess several biological activities, including anti-hyperalgesic, anti-inflammatory, anti-hyperglycemic, antibacterial, and antioxidant activities, though the preponderance of this evidence remains at the preclinical level.

4.3 Anti-Diabetic and Antihyperglycemic Potential

Evidence type: Animal (in vivo) and in vitro studies only. No human clinical trials specifically on kohlrabi for diabetes have been identified.

Folklore medicine has attributed health-promoting activity and anti-diabetic activity to kohlrabi. In a study using streptozotocin (STZ)-induced diabetic rats, treatment with a phenolic-rich extract of Brassica oleracea var. gongylodes improved the antioxidant status of diabetic rats, with enzymatic activities of catalase (CAT) and superoxide dismutase (SOD) significantly increased. RP-HPLC analysis detected chlorogenic acid, rutin, and sinapic acid in the extract. The investigation concluded that the phenolic-rich extract exhibited anti-diabetic, antilipidemic, and antioxidant properties in STZ-induced diabetic rats.

In vitro, anti-diabetic activity has been evaluated via protein tyrosine phosphatase (PTP1B) and rat lens aldose reductase inhibitory assays, both of which are recognized targets in diabetes management research. This evidence is at the preclinical stage and cannot be extrapolated to human clinical outcomes.

4.4 Cancer Prevention

Evidence type: Epidemiological (observational) data on cruciferous vegetables generally; in vitro and animal evidence. Direct, kohlrabi-specific human clinical trials are lacking.

Rising evidence provides credible support towards the potential role of bioactive products derived from cruciferous vegetables such as kohlrabi. Many epidemiological studies point out that Brassica vegetables protect humans against cancer, as they are rich sources of glucosinolates and also possess a high content of flavonoids, vitamins, and mineral nutrients.

Epidemiological studies and meta-analyses have correlated diets rich in cruciferous vegetables with a lower risk of several types of cancer, including lung, gastrointestinal, gastric, pancreatic, colorectal, bladder, renal, ovarian, breast, and prostate cancers. However, these associations are derived from dietary patterns including many cruciferous vegetables, not from kohlrabi specifically.

A few studies have shown that bioactive components of cruciferous vegetables can have beneficial effects on biomarkers of cancer-related processes in people. For example, one study found that indole-3-carbinol was more effective than placebo in reducing the growth of abnormal cells on the surface of the cervix.

In one bladder cancer study, intake of cruciferous vegetables was inversely associated with risk, with a relative risk of 0.49 in the highest consumption group. Although prostate cancer has been inversely associated with high consumption of cruciferous vegetables in case-control studies, results of a prospective study did not confirm the protective effects. Nevertheless, there is evidence that dietary consumption of cruciferous vegetables may provide protection from some chronic diseases and specific cancers.

Cruciferous vegetables are a rich source of glucosinolates and their hydrolysis products, including indoles and isothiocyanates, and high intake has been associated with lower risk of lung and colorectal cancer in some epidemiological studies. Glucosinolate hydrolysis products alter the metabolism or activity of sex hormones in ways that could inhibit hormone-sensitive cancers, but evidence of an inverse association between cruciferous vegetable intake and breast or prostate cancer in humans is limited and inconsistent.

Evidence strength assessment: The cancer-preventive evidence is promising but largely indirect (derived from cruciferous vegetable epidemiology broadly) and mechanistic (in vitro and animal models). Randomized controlled trials specifically on kohlrabi as a cancer preventive agent in humans have not been established.

4.5 Cardiovascular and Metabolic Health

Evidence type: Mechanistic and indirect epidemiological data.

Glucosinolates and isothiocyanates are phytochemicals found in the Cruciferae family that have been largely documented as antioxidants contributing to both cardio- and neuroprotective effects. Potassium, an important component of cells and body fluids present in kohlrabi, helps regulate heart rate and blood pressure by countering the effects of sodium.

Kohlrabi is rich in both soluble and insoluble fiber. Insoluble fiber cannot be broken down by the digestive system, speeding up the movement of food through the stomach and intestine, and adds bulk to stool. Dietary fiber intake from vegetables such as kohlrabi has, in the broader nutritional literature, been associated with protective effects against cardiovascular disease, although this evidence is not specific to kohlrabi.

4.6 Digestive Health

Evidence type: Nutritional inference from fiber content; no kohlrabi-specific clinical trials identified.

Kohlrabi is an excellent source of dietary fiber, which plays a crucial role in digestive health. Fiber helps to regulate bowel movements, prevent constipation, and support overall gut function. Kohlrabi is an excellent source of vitamin C, which facilitates various essential physiologic processes, such as immune response, energy metabolism, and neurotransmission.

4.7 Immune Function

Evidence type: Mechanistic/nutritional; no kohlrabi-specific clinical trials identified.

Kohlrabi is one of the best plant-based sources of vitamin C, which plays a crucial role in immune defense by stimulating the production of white blood cells and supporting antioxidant activity in the body. Research suggests that polyphenols in the leaves of kohlrabi have both antioxidant and antibacterial benefits.

5. Body Systems and Health Areas of Association

Oncology / Cancer Prevention: Vegetables of the Brassica genus, including kohlrabi, contain indole-3-carbinol (I3C), which is being investigated as a chemopreventive agent.
Metabolic / Glycemic Regulation: Kohlrabi is a good option for low-carb diets due to its low net carb content of about 2.6 g per 100 g after subtracting fiber. Its high fiber content and low sugar level make it a suitable vegetable for blood sugar management.
Cardiovascular System: Glucosinolates and isothiocyanates are phytochemicals found to protect the heart, and these metabolites are commonly found in the Cruciferae family.
Digestive System: Kohlrabi promotes digestive health with 3.6 g of dietary fiber per 100 g, aiding in regular bowel movements.
Immune System: Kohlrabi is rich in vitamin C (62 mg per 100 g, covering nearly 69% of the daily recommended intake) and supports immune health by helping the body fight infections.
Thyroid: As detailed in the safety section below, glucosinolates in Brassica vegetables including kohlrabi have theoretical goitrogenic potential, though kohlrabi's progoitrin content appears relatively low.
Neurological / Neuroprotection: The hydrolytic breakdown of glucosinolates into ITCs such as sulforaphane, phenylethyl ITC, erucin, and allyl ITC has been recognized to exert significant effects with regard to neuroprotection.
Eye Health: Kohlrabi is a source of carotenes, including beta-carotene, which acts as an antioxidant compound, particularly in the ocular area. Vitamin A can help to prevent macular degeneration and slow down or eliminate the appearance of cataracts by neutralizing free radicals in the eye.

6. Dosage Forms and Reported Dosages

Kohlrabi is primarily consumed as a whole food rather than as a standardized supplement, and no pharmacopoeial monograph or regulatory body has established a formal therapeutic dose for kohlrabi specifically. At this time there is not enough scientific information to determine an appropriate range of doses for kohlrabi as a supplement or in medicinal amounts.

In its primary food form, kohlrabi is consumed raw (sliced, grated, or as part of slaws), cooked (steamed, roasted, or stir-fried), juiced, or fermented. A standard serving size of kohlrabi is about 1 cup (approximately 135 g), providing around 36 calories, 2.3 g of protein, and 4.9 g of net carbs.

In the preclinical (animal) study examining antihyperglycemic effects, a phenolic-rich extract of B. oleracea var. gongylodes was used; the investigation assessed a phenolic-rich extract (multi-component therapy) for anti-diabetic, antilipidemic, and antioxidant properties in STZ-induced diabetic rats — but no equivalent human dosage can be derived from this animal model.

Research on isothiocyanate concentrations in kohlrabi indicates that the ITC profile of kohlrabi tubers shows sulforaphane levels of 7–120 µmol/g DM, with total ITC concentrations highly variable depending on sulfur and nitrogen supply to the plant. These values reflect agricultural and phytochemical parameters rather than clinical dosing guidance.

7. Safety Considerations and Interactions

7.1 General Safety

When taken by mouth, kohlrabi is likely safe when consumed in food amounts. There is not enough reliable information to know if kohlrabi is safe in medicinal amounts or what the side effects might be. There is not enough reliable information to know if kohlrabi is safe in medicinal amounts when pregnant or breast-feeding.

7.2 Thyroid and Goitrogenic Potential

Goitrogens are compounds of different chemical structures which reveal a significant impact on thyroid function. The most important classes of goitrogens are cyanogenic glucosides, sulphur compounds (namely glucosinolates and their derivatives), as well as flavonoids — compounds present in Brassica vegetables, including kohlrabi.

A study performed on guinea pigs fed with kohlrabi and radioiodine indicated lower accumulation of the element in the thyroid of the animals when compared to the control group, suggesting a possible goitrogenic potential. Another study conducted on rabbits fed with kohlrabi for 5 weeks revealed a significant outcome in the thyroid gland, which was twice the normal size, and moderate hyperemia was confirmed. These findings are from animal studies only.

In contrast, the inclusion of kohlrabi sprouts into the diet of healthy rats did not have any significant influence on the level of TSH, fT4, and fT3, which indicates the high safety profile of these sprouts in the context of normal thyroid function. The lack of negative effects of kohlrabi sprouts is probably associated with the low content of progoitrin, the most potent goitrogen in Brassica vegetables.

However, the results are valid for young male rats' thyroid function, and translation of these results to potential human exposure to kohlrabi sprouts could result in some misinterpretation. Until new data confirm a lack of any negative effect of Brassica sprouts on thyroid function in humans, this product should not be excluded from the group of goitrogens, especially for people with coexisting iodine deficiency.

Glucosinolates and their derivatives may have beneficial impact on the thyroid glands, such as an antiproliferative effect on thyroid cancer cells, or influence on the antioxidant processes in the thyroid itself. Glucosinolates and their derivatives — isothiocyanates and thiocyanates — found in different parts of Brassica vegetables may have two faces.

7.3 Indole-3-Carbinol: Safety Nuance

Isothiocyanates and indoles derived from the hydrolysis of glucosinolates, such as sulforaphane and indole-3-carbinol (I3C), have been implicated in a variety of anticarcinogenic mechanisms, but deleterious effects have also been documented. The safety potential of active compounds closely associated with Brassica vegetables, such as indole-3-carbinol, warrants continued evaluation. Its classification as a novel food under European regulation highlights the importance of regulatory frameworks in ensuring food safety.

I3C was brought to the attention of the Chemical Selection Working Group at the National Cancer Institute because of its potential as a chemopreventive agent. Of 90 potential chemopreventive agents screened, I3C was one of eight compounds that was positive in all six biochemical chemoprevention assays studied. It was also nominated for carcinogenicity, genotoxicity, and reproductive toxicity testing by the National Toxicology Program. These evaluations underscore that I3C, while showing promise, requires careful risk-benefit assessment when used at high or supplemental doses beyond normal dietary exposure from kohlrabi consumption.

7.4 Drug Interactions

No specific, formally documented pharmacokinetic drug interactions with kohlrabi as a food have been established in the clinical literature. However, because kohlrabi contains vitamin K (present primarily in the leaves), those on anticoagulant therapy with warfarin should be aware that large fluctuations in dietary vitamin K intake can affect anticoagulant control — a concern established for Brassica vegetables generally. Additionally, Brassica vegetables are a rich source of sulfur compounds, such as glucosinolates and isothiocyanates, which provide health benefits but are also suspected of having a goitrogenic effect, and individuals taking thyroid hormone replacement therapy should be mindful of consistent intake patterns.

8. Summary of Evidence Strength

Kohlrabi is a well-characterized nutritional food, rich in vitamin C, dietary fiber, potassium, and a diverse array of phytochemicals including glucosinolates, isothiocyanates, anthocyanins, carotenoids, and phenylpropanoids. It is taken by mouth for cancer prevention, as well as for heart disease, obesity, constipation, and other conditions, but there is no good scientific evidence to support its use in any of these clinical capacities specifically as a supplement or therapeutic agent. More evidence is needed to rate the effectiveness of kohlrabi for these uses.

The existing scientific evidence base for kohlrabi is dominated by:

Compositional and phytochemical profiling studies (well-established).
In vitro (cell-based) studies of antioxidant, anti-inflammatory, and anti-diabetic activity (preliminary; cannot be directly translated to human outcomes).
Animal model studies demonstrating antihyperglycemic and antioxidant effects (preclinical).
Epidemiological data on cruciferous vegetable intake broadly — not kohlrabi specifically — showing associations with reduced cancer risk (observational; causality not established).

No large-scale randomized controlled clinical trials have been conducted using kohlrabi or its specific extracts as a primary intervention in humans for any health condition.

References

Health Conditions

Health conditions that Kohlrabi may help support.

No conditions available.

Body Systems

Body systems that Kohlrabi may help support.

No body systems available.