Brussels sprouts, Brassica oleracea, belong to the family of cabbage. Rich in antioxidants, they are useful for the eyes, brain, bones and prostate. Let's find out better.
> 1. Description of Brussels sprouts
> 2. Properties and benefits of Brussels sprouts
> 3. Calories and nutritional values ​​of Brussels sprouts
> 4. Allies of
> 5. Curiosities about Brussels sprouts
> 6. A recipe up your sleeve
Description of Brussels sprouts
Despite the name, Brussels sprouts are grown mainly in central-northern Europe and they are a typical vegetable of the winter season.
Sprouts are similar in structure to the real cabbage, but in miniature. To obtain Brussels sprouts uniform, the tip of the stem is cut as soon as these begin to develop.
Properties and benefits of Brussels sprouts
I Brussels sprouts contain a good share of mineral salts, including phosphorus and iron; protein; fibers; is Vitamins, especially vitamin C, vitamin A, Vitamin K and vitamins of group B.
They have a beneficial effect on female hormonal metabolism and are recognized as anti-anemic and detoxifying properties.
These miniature cabbages are considered real stimulants of brain activity and concentration; it seems that this property derives from the combination of Thiamin e folic acid, of which they are quite rich.
Brussels sprouts are a mine of antioxidants, including thiocyanates, indoles, zeaxanthin, sulforaphane and isothiocyanates; for this reason they are considered a useful food in the prevention of tumors, in particular those of the prostate, breast and colon. Zeaxanthin also protects the retina of eyes.
Vitamin K contained in Brussels sprouts is very useful for the good health of bones.
Calories and nutritional values ​​of Brussels sprouts
100 g of Brussels sprouts contain raw 37 kcal / 155 kj, boiled 59 kcal / 246 kj.
Furthermore, for every 100 g of this product, we have:
- Water 77 g
- Carbohydrates 4,2 g, (6,60 g boiled)
- Sugars 3,3 g (5,3 g boiled)
- Protein 4,2 g (6,70 g boiled)
- Fat 0,5 g (0,8 g boiled)
- Cholesterol 0 g
- Total fiber 5 g
- Sodium 4 mg
- Potassium 450 mg
- Iron 1,1 mg
- Calcium 51 mg
- Phosphorus 50 mg
- Vitamin B1 0,8 mg
- Vitamin B2 0,14 mg
- Vitamin B3 0,7 mg
- Vitamin A 220 µg (300 µg boiled)
- Vitamin C 81 mg (52 g boiled)
Brussels sprouts, allies of
Prostate, colon, eyes, bones, brain.
Curiosities about Brussels sprouts
- In ancient times, the cooking water from Brussels sprouts was used as a remedy to soothe a hangover.
- They are called Brussels sprouts, but they don't seem to have much relations with Belgium. According to tradition, they appear to be originating in the country and that it was then imported to Belgium by the Roman legionaries. Over three quarters of the world production of these miniature cabbages currently takes place in England, and much of the remaining production is divided between France and the Netherlands. The Belgian population is not even a major consumer of these vegetables, which are much more appreciated by Scots and Dutch.
A recipe with Brussels sprouts
Brussels sprouts lend themselves to various quick and easy preparations. To make them more digestible they should always be blanched in salted water for a few minutes. A quick way to bring them to the table and use them as light outline, following this very simple recipe.
Wash the sprouts and cook them in salted boiling water for 5-7 minutes. Sauté a clove of garlic and a chopped shallot in a pan, without frying them too much, and adding half a glass of vegetable broth.
Add the Brussels sprouts, season with salt and pepper, and season with a drizzle of extra virgin olive oil.
READ MORE
Brussels sprouts among the richest fiber foods: discover the others
Other articles on Brussels sprouts:
> Brussels sprouts on the February table
> Brussels sprouts among the dietary sources of folic acid
> Three recipes with Brussels sprouts
