Vitamin C is an essential micronutrient, playing an important role in strengthening the immune system, antioxidation and supporting iron absorption.
Among the familiar vegetables, kohlrabi is a significant source of vitamin C, and is easy to grow, easy to process and suitable for the taste of many families.
However, the vitamin C content in kohlrabi can be significantly affected by the pre-processing and processing methods. Therefore, housewives need to pay attention to choosing the appropriate processing method. This is a key factor to supplement vitamin C effectively.
First of all, it is necessary to understand that vitamin C is a water-soluble vitamin and is very sensitive to heat. Therefore, methods of processing at high temperatures or prolonged cooking time will cause a large amount of vitamin C to be lost in kohlrabi.
For example, when boiling kohlrabi for too long, vitamin C is easily dissolved in water and decomposed, causing the nutritional value of the dish to decrease significantly. When choosing a boiling method, housewives should cut kohlrabi into bite-sized pieces, put them in boiling water and cook for a short time, and limit throwing away the boiled water if it can be used as soup.
A more effective way to keep vitamin C is to eat raw kohlrabi. In this way, housewives can shred it, mix kohlrabi salad with carrots, cucumbers and a light sauce. This processing method helps preserve almost intact vitamin C content, while also bringing a crispy, fresh feeling.
Another method is to soak pickled kohlrabi lightly or make salad, which is also a suitable choice, as long as it is not soaked for too long and does not use heat.
Among the processing methods to preserve vitamin C, housewives should choose the steaming method. When steaming, kohlrabi does not come into direct contact with water, thereby reducing the loss of water-soluble vitamins. Choosing this processing method, housewives should pay attention to steaming time at a sufficient level for kohlrabi to ripen, maintaining color and crispness.
