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. .

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. .

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.Production of Brussels sprouts in the United States began in the 18th century, when French settlers brought them to Louisiana.Most US production is in California,[8] 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.[9] 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.[13][14] Common toppings or additions include Parmesan cheese and butter, balsamic vinegar, brown sugar, chestnuts, or pepper. .

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.That wild form — which still exists and is known as wild mustard — looks like this:.To maximize the amount of food they got from it, they preferentially planted seeds from plants that grew more leaves, and after many generations, this sort of artificial selection produced a leafy version of wild mustard that looked more like modern-day kale or collard greens.Though they're all the same species, these various crops are cultivars — different varieties bred to have desirable qualities for human purposes. .

Brussels Sprouts – Tiny Cabbages of Goodness

In recent generations Brussels sprouts seem to have lost their splendor as a culinary delight; more often evoking memories of the past rather than notions of health and nutrition.The action of chopping or chewing Brussels sprouts releases the powerful sulfur-containing compounds making them readily available within the body.Cell growth and replication are complicated processes that can easily be challenged by toxins infections and nutrient deficiencies.The unique compounds found in Brussels sprouts are adept at supporting the growth and replication processes and therefore promoting good health at a foundational level.Brussels sprout’s ability to support normal inflammatory responses is due to various nutrients housed in this vegetable.The supportive role nutrients in Brussels sprouts can play in so many foundational body processes makes it a particularly attractive vegetable.It may not have such an attractive appearance or smell but with light cooking and a little seasoning these miniature cabbages can become as popular as any dearly loved dish.So let us usher in a revival of this nutrient powerhouse and make Brussels sprouts a regular addition to the diet.Heat treatment of Brussels sprouts retains their ability to induce detoxification enzyme expression in vitro and in vivo.Glucosinolates from pak choi and broccoli induce enzymes and inhibit inflammation and colon cancer differently. .

The Beginners Guide to Cruciferous Vegetables

Cruciferous veggies are a diverse group that includes broccoli, cauliflower, cabbage, kale, bok choy, arugula, Brussels sprouts, collards, watercress and radishes.Cruciferous vegetables also are rich in fiber and low in calories, a combination that will help you feel full and satisfied without overeating.One cup of raw and cooked veggies, such as broccoli, cauliflower and Brussels sprouts, is equivalent to a 1-cup vegetable serving.For a melt-in-your-mouth side, roast and toss with something sweet, such as dried fruit or maple syrup, as well as something savory — anything from Parmesan cheese to sliced olives.To balance the bitter bite, pair it with something sweet such as roasted carrots, diced apple or dried fruit.For a classic combination try fresh arugula paired with feta cheese, cubed watermelon and a balsamic dressing. .

Nutritional Differences Between Cabbage and Brussels Sprouts

Cruciferous vegetables are also referred to as cole vegetables.Brussels Sprouts.Cabbage.There are 17 calories in a 1/2 cup serving of cooked cabbage, about half the amount in the same size serving of Brussels sprouts.A 1/2 cup serving of cooked cabbage contains 4 g of carbohydrates with 2 g sugar and 1 g of dietary fiber, along with 1 g of protein.One serving of cooked cabbage has more calcium with 36 mg, and but less magnesium, phosphorus and potassium than Brussels sprouts. .

Brussels sprouts

In its seedling stage and early development, the plant closely resembles the common cabbage, but the main stem grows to a height of 60 to 90 cm (2 to 3 feet), and the axillary buds along the stem develop into small heads (sprouts) similar to heads of cabbage but measuring only 25 to 40 mm (1 to 1.6 inches) in diameter.Though commonly grown as annuals, Brussels sprouts are biennial plants and will produce yellow flowers with four petals if kept for two seasons. .

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