About Kohlrabi
Kohlrabi is a round, bulb-like vegetable in the cabbage family with a mild, slightly sweet flavor and crisp texture. When cooked until very soft, it can be a nutritious vegetable for babies learning to eat solids. Its taste is often gentler than broccoli or cabbage, which can make it an easy way to introduce cruciferous vegetables. It provides plenty of vitamin C, along with fiber and potassium. Vitamin C supports immune function and helps the body absorb iron from foods like beans, lentils, meat, and fortified cereals. Kohlrabi also contains small amounts of folate and calcium, making it a useful addition to a varied diet. Kohlrabi is not a common allergen, and true allergy is uncommon. Still, as with any new food, introduce it on its own at first and watch for signs of a reaction. Raw kohlrabi is firm and crunchy, so it can be a choking hazard for babies and young toddlers unless it is grated very finely and your child is developmentally ready. Most babies can start kohlrabi from 6 months old if it is peeled, cooked until soft, and served as mash or soft wedges. As your child develops chewing skills, you can offer smaller soft pieces. Raw grated kohlrabi may be appropriate for some older toddlers, but thick raw sticks, chunks, or hard slices should be avoided because they are difficult to chew safely.
How to serve by age
Peel kohlrabi well, then steam, roast, or boil until very soft. Offer as a mash on a spoon or as large soft wedges for self-feeding. Remove any fibrous or firm parts before serving.
Serve peeled, fully cooked kohlrabi cut into small soft pieces once your baby is developing a pincer grasp. You can also continue offering mash if that works better for your child.
Offer soft bite-sized pieces of cooked kohlrabi as part of meals. Continue to avoid raw chunks or thick slices, which can be hard to chew safely.
If your toddler chews well, you can try finely grated raw kohlrabi in small amounts or very thin, manageable slices. Avoid thick raw sticks or large crunchy pieces, and supervise closely.
Pairs well with
Safety & allergens
Kohlrabi is firm and can be a choking hazard if served raw or undercooked. Peel away the tough outer skin and cook until very soft for babies and young toddlers. Serve as mash, soft wedges, or small soft pieces. Avoid raw sticks, hard slices, and large chunks.
What to watch for
Safety checklist
Storage & shelf life
Store whole kohlrabi in the refrigerator. Once peeled or cooked, refrigerate in an airtight container and use within 3-5 days.
Freeze cooked kohlrabi mash or soft pieces in an airtight container for up to 3 months. Thaw in the refrigerator before serving.
Nutrition
- Very high in vitamin C to support immune health and iron absorption
- Contains fiber to support healthy digestion
- Provides potassium for muscle and nerve function
- Low in calories while adding texture and variety to meals
- Not a significant source of protein or fat
- Contains only small amounts of iron and zinc
- Raw kohlrabi is too hard for many babies and young toddlers
Key nutrients
Nutrition facts
| Calories | 27kcal |
|---|---|
| Protein | 1.7g |
| Carbs | 6.2g |
| Fat | 0.1g |
| Fiber | 3.6g |
| Sugar | 2.6g |
| Iron | 0.4mg |
| Calcium | 24.0mg |
| Potassium | 350mg |
| Vitamin C | 62mg |
| Vitamin A | 2.0µg |
| Folate | 16µg |
| Zinc | 0.03mg |
per 100 g
In season
Common questions
When can babies eat Kohlrabi?
Is Kohlrabi a choking hazard?
Is Kohlrabi a common allergen?
More first foods
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