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- The ‘ knol-khol’ is a cool season vegetable cultivated for its edible knob (swollen portion above the ground). It is one of the lesser known vegetables. It is also referred as Khol rabi, Navalkol and Ganth gobhi etc. The knob is harvested for human consumption as raw or cooked vegetable, though in some parts, young leaves are also used.
www.researchgate.net › publication › 329970468_Scientific_Cultivation_of_Knol_-Khol_Brassica_oleracea_L_var_gongylodesScientific Cultivation of Knol Khol (Brassica oleracea L ...
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How much N Khol is needed for a knol-Khol plant?
How do you irrigate a knob Khol?
How do you grow knob Khol?
Is Khol Khol good for weight loss?
Dec 9, 2023 · Introduction of Kholrabi Cultivation:- Kohlrabi (Knol-Khol ) is an annual vegetable, and is a low, stout cultivar of cabbage. Kohlrabi can be eaten raw as well as cooked. Kholrabi vegetable is known by many names in India.
Jul 31, 2014 · PDF | On Jul 31, 2014, Anil Kumar and others published Scientific Cultivation of Knol Khol (Brassica oleracea L. var. gongylodes) | Find, read and cite all the research you need on ResearchGate
Knol-khol responds well to manuring, as it is a heavy feeder. A yield of 20 tonnes/ha removes about 100kg N, 85kg P and 170kg K. Excess of N may cause abundant leafy growth and a delayedcrop. Split application of N is more beneficial. Half of N along with full quantity of P and K are applied at the time of transplanting.
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Apr 21, 2023 · The “knol-khol” is a cool-season vegetable cultivated for its edible knob (the swollen portion above the ground). It is also referred to as Kohlrabi, Navalkol and Ganth gobhi , etc. The knob is consumed as raw or cooked vegetables.
Jul 20, 2023 · Abstract. The present work serves as a review of nutrient management, which has affected the knol-khol crop's growth and yield characteristics as well as the pace at which it assimilates...
- Nutritional Content Per Serving
- Health Benefits of Kohlrabi
- Can I Eat Kohlrabi When Pregnant?
- How Do You Cook and Eat Kohlrabi?
- How Does Kohlrabi Taste like?
- Kohlrabi Recipes Nulkol Dal
- Kohlrabi, Apple Salad
- Conclusion
Calories: 36 Carbs: 8 grams Fiber: 5 grams Protein: 2 grams Vitamin C: 93% of the Daily Value (DV) Vitamin B6: 12% of the DV Potassium: 10% of the DV Magnesium: 6% of the DV Manganese: 8% of the DV Folate: 5% of the DV (Source: USDA)
Provides Antioxidants:
Kohlrabi is a powerhouse of antioxidants including anthocyanins, isothiocyanates and glucosinolates, besides vitamin C. These natural plant compounds play a pivotal role in protecting the body cells against free radical damage and prevent the risk of cancer and various heart conditions. Doctors recommend including Kohlrabi in regular diet for preventing chronic conditions like diabetes, high blood pressure. Though we mostly get pale green colour Nulkol in India, purple coloured Kohlrabi avail...
Triggers Weight Loss:
Kohlrabi is low on calories and high on digestive fibre. A serving of this delicious vegetable gives you just 36 grams of calories and more than 5 grams of digestive fibre, that can keep you satiated for longer hours and beat those mid-day hunger pangs. Add Kohlrabi stems to your salad or substitute the leaves in the place of collard green or kale for enjoying excellent taste and numerous nutritional benefits.
Regulates Blood Pressure:
Kohlrabi is loaded with potassium, which acts as a vasodilator, by widening arteries for lowering the high blood pressure. Nulkol is highly recommended for the patients suffering from hypertension, for not only regulating it but also for preventing breathing difficulties, anxiety associated with it. Also Read: Hypertension: 5 Effective Workouts To Regulate High Blood Pressure
Well, there is no evidence to say that Nulkol cannot be consumed by pregnant women. However, make sure to clean the vegetable properly and cook it completely to avoid the risk of toxoplasmosis, a parasite that is usually found in water and soil. Though many pregnant women are resistant to toxoplasmosis due to the presence of antibodies, there is a ...
Kohlrabi can be consumed both in raw and cooked forms. The raw stem bulbous in shape, texture similar to that of a broccolibut sweeter in taste is often an addition in salads. Kohlrabi leaves are edible and can be substitute in the place of green leafy veggies like spinach, kale, etc. In Middle Eastern countries, it is served with salt and lemon ju...
Kohlrabi belongs to the family of cabbage and it carries that typically sweet but still peppery, pungent taste. The stems may remind you of broccoli and all parts of the vegetable are edible. Always buy Nulkol that is firm to touch and not squishy. The leaves and stems taste better when stir-fried in little amount of oil, the crispy bulb can be con...
Nulkol is a versatile and staple vegetable in the Indian kitchens. It can be used in salads or in the form of curries, stews. Here are traditional Knol Khol recipes to make in a jiffy.
Ingredients:
2 cups of Kohlrabi, cut length wise 1 cup crunchy, fresh apple, slit long 3 tsp sunflower or pumpkin seeds, toasted 50 grams baby spinach leaves, packed tightly 2 tsp extra virgin olive oil 1 tsp grated lemon zest 1 tsp fresh lemon juice ½ tsp ground pepper powder Salt to taste
Method:
In a bowl, mix Kohlrabi, apple pieces along with toasted seeds. Mix in fresh baby spinach leaves. Make the salad dressing by mixing olive oil, lemon zest, lemon juice, pepper powder and salt Sprinkle it over the salad and give it a nice stir Top it with toasted seeds for that extra crunch
Nutritional Content:
Kohlrabi, apple saladis something one should relish to beat their midday hunger pangs and stay active, satiated for longer hours. Kohlrabi keeps you full owing to its dietary fibre, while apple slices give this dish an amazing taste. While Kohlrabi is rich in B6, apple is a powerhouse of vitamin A for aiding in building immunity and improve vision. Just like Kohlrabi, lemon juice too has vitamin C in ample amounts and it plays a crucial role in fighting infections. Sunflower or pumpkin seeds...
Call it Kohlrabi, Nulkol or Knol Khol, this bulbous vegetable, a native to European countries belongs to the family of cruciferous vegetables. This delicious, crunchy veggie that goes well in salads, stews and curries is a nutritional powerhouse of vitamin C, B6, potassium, magnesium, manganese, folate and fibre. Make it a habit to include this in ...
INTRODUCTION Knol-khol (Brassica oleracea var. gongylodes L.) is a cool season crop belongs to the family Cruciferae and is originated from the coastal countries of Mediterranean region (Choudhary, 1967). This knob is harvested for human consumption as raw or cooked vegetable for making
