A hundred grams of kohlrabi contain around 20 kcal and 40 mg of vitamin C (the daily dose of vitamin C is approximately 60 mg/day). Vitamin C can influence in a series of physiological conditions, like the suppression of the nitrosamine formation in the intestine. Nitrite, which is found in food and water, reacts with the amines in the foodstuff, producing nitrosamines, with a demonstrated carcinogenic character. The kohlrabi leaves are cooked and eaten as cabbages. The kohlrabi fiber content is divided into soluble and unsoluble. The soluble fiber maintains low cholesterol levels, and the unsoluble is useful to maintain the alimentary canal in good conditions.