Brussels sprout

Facts about brussels sprout

We found 23 facts about brussels sprout

A small cabbage with amazing flavor

Brussels sprouts are a botanical variety of cabbage belonging to the cabbage family. It probably originated from a cross between head cabbage and kale. It has been cultivated since the 17th century, mainly in Western and Northern Europe. The first crops appeared in Belgium, around Brussels, and that's probably where it got its name. Like any vegetable, Brussels sprouts have a host of valuable properties for humans. Those you may not have heard of are included below.

Brussels sprout
Brussel sprout is a member of the Gemmifera cultivar group of cabbages.
Initially, as a newly established species, it was intended to serve an ornamental function.
Brussels sprout is a biennial plant.

It has a long ( 50-100 cm), thick, heavily leafy stem, ending at the top with a plume of large leaves. The leaves are small, light, or bluish-green, with small cabbage heads in their corners. Flowers emerge in the second year of vegetation.

The numerous small cabbage heads in the angles of the leaves are strongly shortened leafy side shoots.
Brussels sprouts are becoming quite popular in all countries but have recently attracted the most interest in the Netherlands, the UK, Germany, and Australia.

The most popular varieties of Brussels sprouts are Casiopea, Groninger, and Red.

Brussels sprouts have the highest amount of vitamin C, 94 mg per 100 g, of all brassicas.

It also contains B vitamins (B1, B2, B3, B5, B6), folic acid, vitamins A, E, and H, beta carotene, and is a source of potassium, calcium, magnesium, manganese, zinc, copper, iron, omega-3 fatty acids.

The caloric value of Brussels sprouts is 37 kcal per 100 g.

It also has a high fiber content.

Brussels sprouts contain sulforaphane.

These are sulfur compounds found in Brussels sprouts and other brassica vegetables that are powerful weapons in the fight against cancer. It contains glucosinolates and isothiocyanates, which can reduce the risk of cancer.

Eating Brussels sprouts regularly reduces the risk of cancer: the skin( melanoma), esophagus, breast, prostate, colon, and pancreas.
The vitamin K content of Brussels sprouts contributes to building and maintaining healthy bones and protects against osteoporosis.

A glass of fresh Brussels sprouts provides about 270% of the daily requirement of vitamin K. Since vitamin K is fat-soluble, brussels sprouts should be eaten with it.

Brussels sprouts strengthen the immune system.

Thanks to its high content of vitamin C, which is an antioxidant that reduces inflammation and cell damage.

The vitamins, antioxidants, and omega-3 fatty acids in Brussels sprouts, working together, counteract heart disease.
Brussels sprouts contain an increased dose of nutrients, antioxidants, and beneficial compounds that effectively reduce inflammation and heart disease.
Thanks to glucosinolates, Brussels sprouts protect the human digestive tract and ensure proper digestion.
One cup of cooked Brussels sprouts provides 4 grams of dietary fiber.
Brussels sprouts contain zeaxanthin (antioxidant), which protects the eyes from damage, including macular degeneration.
One glass of Brussels sprouts provides 14% of the daily potassium requirement.
Maintains normal blood sugar levels.

It can also offset complications in people with diabetes by restoring normal sugar levels.

Brussels sprouts stimulate proper brain and nervous system function.

It can help slow down brain aging.

The presence of vitamin B9 in Brussels sprouts is recommended for pregnant women.
Brussels sprouts can be boiled, baked, or fried.

However, steaming is the healthiest form, as it allows Brussels sprouts to retain their nutrients in the most optimal state.

Eating Brussels sprouts may not be advisable if you have hypothyroidism.
Brussels sprouts tolerate low temperatures very well and can remain in the field even at -17 degrees C.
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