Kohlrabi is a seasonal root, rich in fiber, vitamin C and many minerals that are beneficial to health. However, not everyone is suitable to eat kohlrabi regularly.
People with thyroid disease, especially hypothyroidism, should limit their intake of kohlrabi. Soursop belongs to the cruciferous vegetable group, containing substances called goitrogen. These substances can hinder the thyroid's iodine absorption, thereby making thyroid dysfunction worse if eaten regularly, especially when eaten raw. For people with thyroid disease, if they want to eat kohlrabi, they need to cook it thoroughly and use it in moderation.
People with poor digestion or frequent bloating and indigestion should also not eat a lot of kohlrabi. Kohlrabi contains high fiber content and is volatile, easily causing bloating and abdominal pain in people with weak stomachs or intestinal diseases such as colitis and irritable bowel syndrome. Eating raw kohlrabi or eating it in the evening can easily increase discomfort.
People with kidney disease also need to be careful when eating kohlrabi. This vegetable contains a relatively high level of potassium, if eaten in excess, it can cause electrolyte imbalance in people with kidney failure, especially those who have to strictly control the amount of potassium in their diet. The accumulation of potassium in the blood can lead to dangerous complications for the cardiovascular system.
Although kohlrabi is a nutritious food, not everyone is suitable for use. People with thyroid disease, digestive disorders, and kidney disease need to consider carefully or consult a doctor when eating kohlrabi regularly.
