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Kohlrabi leaves are edible and can be used similarly to collard greens and kale, but take longer to cook. Kohlrabi is an important part of Kashmiri cuisine, where it is called Mŏnji. It is one of the most commonly cooked vegetables, along with collard greens (haakh). It is prepared with its leaves and served with a light soup and eaten with rice.
Guidelines set by the United States Department of Agriculture (USDA) recommend adults eat between 2.5 and 4 cups of vegetables and 1.5 to 2 cups of fruit per day. (Veggies tend to be more nutrient ...
Similar to raw cabbage or radish, turnip leaves and roots have a pungent flavor that becomes milder after cooking. [citation needed] Turnip roots weigh up to 1 kilogram (2 pounds), although they are usually harvested when smaller. Size is partly a function of variety and partly a function of the length of time a turnip has grown.
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The flowers, seeds, stalks, and tender leaves of many species of Brassica can be eaten raw or cooked. [5] Almost all parts of some species have been developed for food, including the root (swede, turnip), stems (), leaves (cabbage, collard greens, kale), flowers (cauliflower, broccoli, romanesco broccoli), buds (Brussels sprouts, cabbage), and seeds (many, including mustard seed, and oil ...
As a food, the prairie turnip has been described variously as a "delicacy," "tolerably good eating," or "tasteless and insipid." Barry Kaye and D. W. Moodie describe the Native Americans’ use of it as food [ 13 ] as follows: "they eat it uncooked, or they boil it, or roast it in the embers, or dry it, and crush it to powder and make soup of it.
You're well aware that vegetables are good for you—but did you know that their nutritional value depends on how you prepare them? The raw food diet has definitely generated a lot of hype in ...