Brussels sprout Brussels sprout
is a cultivar in the Gemmifera group of cabbages, grown for its edible buds. The leafy green vegetables are typically 2.5–4 cm in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, and may have originated there.
CookingBrussels sprouts are one powerful member of the cabbage family. Best cooked by
steaming,
Stir-fry,
roasting, or
boiling, and combined with a variety of spices and dressings, these vegetables make a fabulous base for casseroles and
salads or work as a hearty side dish.
Health Benefits of Brussels sprout:
Brussels sprouts are a cultivar of the same species that includes
cabbage,
collard greens,
broccoli,
kale, and
kohlrabi; they are cruciferous. They contain
good amounts of vitamin A, vitamin C, folic acid and
dietary fibre. Moreover, they are believed to protect against colon cancer, because they contain sinigrin. Although they contain compounds such as goitrin that can act as goitrogens and interfere with thyroid hormone production, realistic amounts in the diet do not seem to have any effect on the function of the thyroid gland in humans.
Cholesterol: The high fiber content of Brussels sprouts lowers our cholesterol by binding with bile acids that the liver produces from cholesterol for digesting fat. Because many of these bile acids are coupled with fiber, the liver is charged with producing more bile acid to digest fat, and therefore requires more cholesterol to do so, ultimately lowering the cholesterol amount within our bodies.
DNA: Recent studies have shown that certain compounds in Brussels sprouts block the activity of sulphotransferase enzymes that can be detrimental to the health and stability of DNA within white blood cells.
Antioxidants: A host of antioxidant ingredients are found in Brussels sprouts, including Vitamins C,
E, and A, as well as the mineral manganese. Furthermore, flavonoid antioxidants like isorhamnetin, quercitin, and kaempferol also serve well to protect against oxidative stress on the body's cells.
Inflammation: Glucobrassicin, a glucosinolate particularly abundant in Brussels sprouts, has been shown to fight inflammation on a genetic level once converted into the molecule indole-3-carbinol, or ITC. Furthermore, one and a half cups of Brussels sprouts contain about 430 milligrams of omega-3 fatty acids that are an essential part of our body's anti-inflammatory messaging molecules. Finally, the wealth of
vitamin K found in Brussels sprouts has been shown to effectively regulate our body's inflammatory responses.
Cancer Prevention: Glucosinolates in Brussels sprouts and their detox-activating isothiocyanates are shown to fight against and even prevent various cancers, including bladder, breast, colon, lung, prostate, and ovarian cancer.
Cardiovascular Support: Brussels sprouts can fight against the onset of heart attacks, ischemic heart disease, and arteriosclerosis. Furthermore, the lowered cholesterol mentioned earlier may also lessen the possibility of arterial blockage.
Digestion and Diet: One cup of Brussels sprouts contains four grams of dietary fiber, which can aid in digestion, prevent constipation, maintain low blood sugar and check overeating. The sulforaphane found in Brussels spouts also protects our stomach lining by obstructing the overgrowth of Helicobacter pylori, a bacteria that can lead to gastric cancer.
Vitamin K: Brussels sprouts are especially high in vitamin K, which promotes healthy bones, prevents calcification of the body’s tissues, serves as an antioxidant and anti-inflammatory agent, and is essential for proper brain and nerve function.
Vitamin C: The nutritional benefits of vitamin C found in Brussels sprouts ensure a healthy immune system, ward against hyper tension, lower blood pressure, fight lead toxicity, combat cataracts, and serve as a powerful antioxidant that prevents “cellular rust,” which can lead to atherosclerosis, heart disease, stroke and cancer.
Read More at
Wikipedia.Recipe for
Brussels sprout.
