Purple kohlrabi ranges in hue from deep violet to pale lavender. Like green kohlrabi, purple must be completely peeled before you use it. Once it's peeled, it looks and tastes just like green kohlrabi. The leaves are just as edible, and they do add their beautiful purple hue to dishes.
Purple kohlrabi is juicy and crunchy with a mild, peppery, and sweet flavor reminiscent of broccoli, cabbage, and cucumber.
High in antioxidants
Diets high in antioxidant-rich vegetables like kohlrabi are associated with a reduced risk of diabetes, metabolic disease, and premature death ( 12 ). The skin of purple kohlrabi is particularly high in anthocyanins, a type of flavonoid that gives vegetables and fruit a red, purple, or blue color.0
