The name comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter, hence its Austrian name Kohlrübe.

Kohlrabi has been created by artificial selection for lateral meristem growth (a swollen, nearly spherical shape); its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts: they are all bred from, and are the same species as, the wild cabbage plant (Brassica oleracea).

Kohlrabi is one of the most commonly eaten vegetables in Kashmir. Locally called Monj, the vegetable is eaten along with the leaves. Every Kashmiri household will have this on their dinner/lunch plate 3 to 4 times a week.

Kohlrabi Nutrition Facts: Calories, Carbs, and Health Benefits

Kohlrabi is about 91% water, 6.2% carbohydrates (including 2.6% sugar and 3.6% dietary fiber), 1.7% protein, and 0.1% fat. One kohlrabi supplies you with 9.3 grams of carbohydrates, which is 7.15 percent of the minimum of 130 grams of carbohydrates you should have daily. That same a 100 gram reference serving of kohlrabi provides 27 calories and has a high content of Vitamin C (ascorbic acid), containing 82.67% of the Daily Value (DV) per 100-gram amount (right table of USDA nutrient values). This means if your diet contains kohlrabi, it helps your body to absorb iron from food and defend itself more naturally since vitamin C is an antioxidant, reduce probability of heart disease by fighting cholesterol, improve the efficiency of lymphocytes (or white blood cells) to heal wounds and it is effective against gout (a type of arthritis) attacks by reducing blood uric acid levelsdementia since vitamin C impacts memory positivelythe occurrence of cancer. Furthermore it contains a moderate amount of Copper (14.33% DV).