Purple Kohlrabi
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Even though Purple Kohlrabi is a bit less common than its green counterpart, it is still equally interesting. For one, it has the same ivory flesh, not to mention that it has a juicy consistency and a flavor that is a bit sweeter than the green kohrabi's. As a matter of fact, the purple pigment in the skin and leaves of this variety comes from the presence of anthocyanins, which are cancer-fighting compounds. Kohlrabi is also high in vitamin C and is a good source of both fiber and potassium. When it comes to cooking, Purple Kohlrabi can be prepared using almost every method of preparation, raw or cooked. You can shred it for salads and slaws or mix it with flour and egg for fritters.
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