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How many calories does Kalarepa have?

Homepage Articles How many calories does Kalarepa have?

How many calories does Kalarepa have?

It is associated with spring and is one of the most popular novelty dishes in Poland. Kalarepa is known mainly in two varieties green and red-purple.

Table of Contents

1. Health properties

It is a good source of potassium, calcium, iron and magnesium. It contains vitamins B and vitamin C. The nutritional value of 100 g of the product is: calories: 33 kcal, protein: 2, 2 g; fat: 0, 3 g; carbohydrates: 6, 5 g; fiber: 2, 3 g. Vitamins: ?? vitamin A: 33 μg; E: 0, 02 mg; ti: 0, 064 mg; iodine: 0, 053 mg; niacin: 0, 03 mg; B: 0, 14 g; calcium: 0, 4 g; magnesium: 6, 7 g; phosphorus: 6, 6 g; 7 g. It is composed of nearly 2 mg; manganese: 0, 10 mg; zinc: 0, 40 mg; magnesium and manganese; therefore, it is also present in the form of manganese as an additive: 0, 46 mg; in water: 0, 8 mg, manganese, 0, 0, 9 mg, or manganese.

2. Anti-inflammatory and anti-diabetic properties

A study published in 2014 found that the phenols present in kalarepa have antioxidant, anti-inflammatory effects and may help reduce the risk of diabetes.

3. Kalarepa is a slimming agent and a strong muscle

Kalarepa contains high levels of leucine and isoleucine, which have an effect on the post-training regeneration of muscle fibers, and protects against muscle breakdown. A study published in Nutrients in May 2015 shows that leukine accelerates fat burning and reduces hunger attacks by affecting the release of glucose in the blood.

Source

Jung H.A. et al., Anti-Diabetic and Anti-Inflammatory Effecs of Green and Red Kohlrabi Cultivars (Brassica oleracea var. Gongylodes), „Preventive Nutrition and Food Science” 2014, 19(4), 281–290.
Roba C. et al., Heavy metal content in vegetables and fruits cultivated in Baia Mare mining area (Romania) and health risk assessment, „Environmental Science and Pollution Research” 2016, 23(7), 6062–6073.
Kwiatkowska E., Izotiocyjaniany wasabi (Wasabia japonica), „Postępy Fitoterapii” 2007, 1, 7–11.
Pedroso João A.B., Zampieri T.T., Donato J., Reviewing the Effects of l-Leucine Supplementation in the Regulation of Food Intake, Energy Balance, and Glucose Homeostasis, „Nutrients” 2015, 7(5), 3914–3937.
Normy żywienia dla populacji Polski, pod red. Jarosza M., Warszawa 2017.