Brussel sprouts nutrition facts and information

brussel sprouts nutrition There are no Brussels sprouts growing wild. This kind of cabbage sprang from the kale growing wild in the Mediterranean area and cultivated in ancient times already. Brussels sprouts was bred out of the kale in Belgium, and then spread around France, Germany and Holland. Carl Linnaeus was the first person to give the scientific description of this kind of cabbage, and called it Brussels sprouts in honor of the Belgian market gardeners from Brussels. Brussels sprouts are cultivated across the Western European countries (especially in Great Britain), as well as in the USA and Canada.

Brussels sprouts are also very popular in China and India: it can be used as for clinical nutrition as for making various dishes for normal healthy dieting. It has lots of useful properties, and its small heads look very pretty as in holiday as in everyday dishes.

Brussels sprouts stuff

Brussels sprouts contain a great amount of mineral salts, as well as calcium, magnesium, potassium, iron, iodine, sodium, phosphorus salts, as well as free amino acids and enzymes. Thanks to this complex biochemical composition Brussels sprouts is considered to be one of the most important food products, and is in the same range with expensive medicinal agents. Another important fact is that 100 g of this useful food product contain only 35 kilocalories.

Brussels sprouts contain a lot of vitamin C (almost as much as blackcurrants) – 3-5 times more than other kinds of oleracea. It also contains big amounts of other vitamins, and 3 times more vegetable proteins, than cauliflower or 5 times more vegetable proteins than cabbage does. Brussels sprouts are usually recommended as healthy baby food, or food for teenagers and eldery people. It is often used for special dieting recommended in case of diseases of the digestive and cardiovascular systems.

Therapeutic properties of Brussels sprouts

Brussels sprouts are recommended for everyday ration in case of atherosclerosis, anemia, ischemic heart disease, constipation, insomnia, diabetes, pancreatic malfunction, bronchitis, asthma, tuberculosis, respiratory diseases or allergies.

Its juice is able to produce wound healing, antibacterial, anti-inflammatory, immune stimulating and tonic effect, and can be used as diuretic, laxative and cholagogue, or as a cancer preventive.

The research made in Austria not so long ago, showed that it is enough to include only 300 g of fresh Brussels sprouts into your weekly ration to reduce considerably the risk of cancer.

As Brussels sprouts contain a lot of folic acid, it is very good for pregnant women: this food product produces the positive effect on the development of the nervous system of the fetus, and helps to keep the healthy complexion thanks to vitamins of C and B groups containing in it.

In case you had the surgical operation or had some kind of serious illness Brussels sprouts can help to improve the blood, as the elements containing in this vegetable stimulate the red blood cells formation in the blood.

There is another variant of healthy dieting for those who want to get rid of excess weight: it is very useful to eat salads with fresh Brussels sprouts and drink its juice in combination of carrot and lettuce juice. If you exclude sweets and starchy foods from your diet the result will be rather surprising. Even if you don’t lose too much weight, you will still start feeling wonderful.

Brussels sprouts and cookery

As it was already mentioned above, Brussels sprouts is widely used in cookery, being the component of lots of dishes. It is a rather universal vegetable.

The Brussels sprouts heads can be served as stewed, as boiled, fried or baked; you can also add them to salads, ragout, soups, meat dishes, pasta, rice, potatoes, omelets, pies, baked puddings, sauces, pastries, drinks; they can also be used as the holiday dishes décor.

To make side dishes, main dishes, mixed soups or cabbage soups it is possible to boil the whole Brussels sprouts heads. They taste really good boiled or gratinated and then dressed with cream or sour cream.

The best way to choose quality Brussels sprouts and keep them fresh

When you buy Brussels sprouts you should examine it carefully: the upper leaves shouldn’t have any dark spots, and the stems and heads shouldn’t have any mould. There shouldn’t be any yellow color, as it means that the Brussels sprouts are of bad quality. Small, strong and hard bright green heads are the tastiest; the big heads can be also very good but can have a slightly bitter taste. The quality Brussels sprouts can be kept in the fridge; you can also cut off all of the heads out of the stem and freeze in the freezer.

The best way to cook the Brussels sprouts

Brussels sprouts are cooked fast and easily: the best is to boil them on low heat for several minutes without covering the pan with the cover, as in this way it is possible to keep its useful properties as well as its bright green color.

If you have bought the Brussels sprouts for the first time, try to bake it with eggs and cream. Parcook the heads in the slightly salt water and then fry them in the butter; then pour the mixture of eggs and cream to the baking dish with fried Brussels sprouts and bake it in the oven at high temperature until it becomes golden.

The restrictions as for including Brussels sprouts into your diet

Not everybody can eat Brussels sprouts, although it has not so much restrictions:

- Firstly, Brussels sprouts are not recommended for people with hyperacidity of the stomach, or people with exacerbations of the gastrointestinal tract.

- Secondly, people with acute enterocolitis and intestinal cramps also shouldn’t include Brussels sprouts into their diet.
- Thirdly, Brussels sprouts (as any other kinds of Brassica oleracea) produce harmful effect on the physical state of people with the impaired intestinal peristalsis.
Attention! All the information on the site is purely informative, it doesn’t substitute professional medical treatment or diagnostics.

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