Kohlrabi can promote diuresis and dehumidification, and promote the balance of water and electrolyte. Because of its heat, it can also warm the spleen and stomach. Turnip is rich in vitamin A, folic acid, vitamin C, vitamin K and calcium. The edible method can be pickled with salt to remove its pungent taste, then added with sugar for raw food, or added with meat or rice cakes for cooking.

The kohlrabi, also known as turnip, mustard and mustard knot, is a variety of mustard, which is used as root mustard. It is compact in texture, low in water, rich in fiber, with strong mustard spicy taste and slightly bitter taste. In Xiangfan area, people also call it Zhuge Cai, and it is said that eating kohlrabi was initiated by Mr. Zhuge.

Originating from the north shore of China Sea, it is a worldwide cultivated vegetable. Cultivated in all parts of China, it is the main vegetable in spring, summer and autumn in northeast, northwest and north China, and also cultivated in large areas in winter and spring in South China.

In Xinjiang, the Uygur language is called Qiamagu, which is a good product of Uygur medicine and Chinese medicine for both food and health. People of all ethnic groups in Xinjiang, especially the long-lived elderly, regard turnips as the best products that God has given them to protect their lungs and strengthen their health.

References:

Baidu encyclopedia-kohlrabi