請回答第 34 題至第 37 題：
If you are unfamiliar with kohlrabi, it’s worth checking out. Its name comes from German and literally
means cabbage turnip. Not commonly used in American cuisine, it is widely used in Central Europe and Asia. It
is still patiently waiting to be discovered in this country. Kohlrabi is in season from summer through early fall so
you can find it at your local market right now. It belongs to the Brassica family, the cancer fighting vegetables
that include cabbage, broccoli, and turnips. This turnip-shaped vegetable comes in green or purple and can be
eaten raw or cooked. When kohlrabi is raw, it’s crunchy and tastes like broccoli stems; when cooked, it tastes like
a mild turnip. When you buy kohlrabi, the leaves may be attached to the bulb. Usually smaller kohlrabi is the
sweetest and most tender. Bulbs that are much bigger than the size of a tennis ball won’t be as tasty. Though
kohlrabi might look like an alien life form, it is packed with Vitamin C and provides a healthy dose of fiber, iron,
and calcium. Most importantly, it is delicious.
【題組】35 What is the author’s opinion about kohlrabi?
(A)It is rare and expensive. (B)It should be widely introduced.
(C)It contains too much calcium. (D)It tastes better when cooked.
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