A number of studies have linked an increased intake of cruciferous vegetables such as Brussels sprouts to a decreased risk of diabetes.These days the brassica oleracea has several well-known cultivars, including Brussels sprouts, cabbage, cauliflower, broccoli, kale and kohlrabi, all of which come from the same species of plant.The closest comparison in the animal world is the dog, which has also been selectively bred by humans to produce various very different breeds.Taking dogs as an example, it seems obvious that a Chihuahua isn’t just a Great Dane puppy, and in the same way, a Brussel’s sprout is not quite the same as a baby cabbage.Both can be boiled, steamed, stir fried, grilled, roasted, stuffed or pickled, and both are usually served as an accompaniment for meat or potato dishes.They taste great with rich, salty foods like bacon, or sharp lemon vinaigrettes, and can also be served with chestnuts, hazelnuts or pine nuts, to bring out their naturally nutty flavour.Sautée them in an aromatic mixture of vegetable stock, white wine, balsamic cream and butter for a deliciously savoury and nutty treat.Now we’ve convinced you that sprouts can be delicious, why not make them the main event with our tasty vegan quiche recipe?Made with a gluten-free crust and a creamy filling of chickpea flour, vegan cheese, Brussels sprouts and potatoes, it makes the perfect brunch-time snack.Finally, to create a real show-stopping side dish for that special occasion, try our recipe for Brussels sprouts with dates and pine nuts. .

10 things you didn't know about Brussels sprouts – The Oxford Student

They are all different parts of the wild cabbage (Brassica oleracea) plant, which have been selectively bred for different exaggerated traits.Brussels sprouts grown in the UK are threatened by 46 different pests, including caterpillars, aphids, and various diseases.In 2013, a battery made of 1000 sprouts generated 63 volts, which were used to light up an eight-foot Christmas tree in Southbank, London.The gene encodes a receptor that allows detection of the bitter compounds called glucosinolates found in Brassica species.They also contains large amounts of antioxidants, which are believed to have anti-cancer properties by neutralising cancer-causing free oxygen radicals.The funky smell when sprouts are cooked is due to the high levels of the sulfur-containing compounds called glucosinolates. .

Brussels Sprouts vs. Cabbage: Differences, Uses, and Recipes

Other members include kale , broccoli, cauliflower , collard greens, turnips, mustard, and bok choy.The sulfurous smell that wafts from overcooked, especially boiled, Brussels sprouts come from the compound glucosinolate sinigrin, which also has cancer-fighting qualities.These little vegetables range from the size of walnuts to golf balls and are packed with nutrition, from fiber, protein, and potassium to vitamins A, C, and K.According to the University of Maine Extension, those little Belgium dudes have twice the amount of vitamin C as their larger cousin does, so excuse them for farting sometimes. .

Kale, Brussels sprouts, cauliflower, and cabbage are all varieties of

This makes it pretty interesting that kale and cabbage — along with broccoli, Brussels sprouts, cauliflower, collard greens, and kohlrabi, and several other vegetables — all come from the exact same plant species: Brassica oleracea.About 2500 years ago, B. oleracea was solely a wild plant that grew along the coast of Britain, France, and countries in the Mediterranean.Though they're all the same species, these various crops are cultivars — different varieties bred to have desirable qualities for human purposes.This also happens with domesticated animals: we pick out the qualities we prize, whether it's the ability to produce lots of milk (dairy cows) or friendliness and loyalty (dogs). .

11 Things You Probably Did Not Know About Brussels Sprouts

And if you’ve never peeled away the leaves to make crispy baked Brussels sprouts chips, then, boy, are you missing out. .

Nutritional Differences Between Cabbage and Brussels Sprouts

Brussels sprouts resemble a miniature head of cabbage for a good reason -- they come from the same plant family.Along with Brussels sprouts and cabbage, the cruciferous, or Brassica, family includes broccoli, kale, cauliflower, collard greens, turnips, mustard and bok choy.Cruciferous vegetables are high in sulfur-containing compounds called glucosinolates, which account for their somewhat bitter taste when cooked.They are one of the few vegetable crops to originate in northern Europe and were brought to the United States by French settlers.Although similar in taste to cabbage, Brussels sprouts have a denser texture and milder flavor.Brussels sprouts eaten raw are very bitter, so they are best served blanched, steamed or boiled.One serving of cooked cabbage has more calcium with 36 mg, and but less magnesium, phosphorus and potassium than Brussels sprouts. .

Brussels sprout

The Brussels sprout is a member of the Gemmifera cultivar group of cabbages (Brassica oleracea), grown for its edible buds.During the 16th century, they enjoyed a popularity in the southern Netherlands that eventually spread throughout the cooler parts of Northern Europe.[2] Harvest season in temperate zones of the northern latitudes is September to March, making Brussels sprouts a traditional winter-stock vegetable.Brussels sprouts are a cultivar group of the same species as broccoli, cabbage, collard greens, kale, and kohlrabi; they are cruciferous (they belong to the family Brassicaceae; old name Cruciferae).[5] In the 1990s, Dutch scientist Hans van Doorn identified the chemicals that make Brussels sprouts bitter.[8] The Baja region is the main supplier to the US market, but produce also comes from the Mexicali, San Luis and coastal areas.Production of Brussels sprouts in the United States began in the 18th century, when French settlers brought them to Louisiana.Most U.S. production is in California,[9] with a smaller percentage of the crop grown in Skagit Valley, Washington, where cool springs, mild summers, and rich soil abounds, and to a lesser degree on Long Island, New York.[10] Once harvested, sprouts last 3–5 weeks under ideal near-freezing conditions before wilting and discoloring, and about half as long at refrigerator temperature.Brussels sprouts, as with broccoli and other brassicas, contain sulforaphane, a phytochemical under basic research for its potential biological properties.Although boiling reduces the level of sulforaphane, steaming, microwave cooking, and stir frying do not cause a significant loss.Consuming Brussels sprouts in excess may not be suitable for people taking anticoagulants, such as warfarin, since they contain vitamin K, a blood-clotting factor.The most common method of preparing Brussels sprouts for cooking begins with cutting the buds off the stalk.Some cooks make a single cut or a cross in the center of the stem to aid the penetration of heat.Overcooking renders the buds gray and soft, and they then develop a strong flavor and odor that some dislike for its garlic- or onion-odor properties.[14][15] Common toppings or additions include Parmesan cheese and butter, balsamic vinegar, brown sugar, chestnuts, or pepper. .

The Difference Between Cabbage & Brussel Sprouts

Brussels sprouts share their place in the Brassica family with other "cruciferous" veggies such as cabbage, of course, as well as broccoli, kale, cauliflower, kohlrabi and collard greens.Souper Sage reports, based on USDA data, that Brussels sprouts have 52 percent more dietary fiber than cabbage, but they contain similar amounts of sugar.Hot summer temps will make them bolt early, producing flowers and rendering the vegetable bitter.For a summer harvest, choose heat-resistant varieties and plant them in the very early spring, as Brussels sprouts that mature in hot weather are likely to become bitter. .

Sauteed Cabbage and Brussels Sprouts with Bacon and

1) Cover the bacon in cold water and bring slowly to a boil, if the bacon is very salty there will be a white froth on top of the water, in this case it is preferable to discard this water. .

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