Brussels Sprouts

The Brussels (or brussels or brussel) sprout (Brassica oleracea Gemmifera Group) is a cultivar group of Wild Cabbage cultivated for its small (typically 2.5 - 4cm, 1 - 1.5 inches diameter) leafy green heads, which resemble miniature cabbages. The name stems from the original place of cultivation, not because of the vegetable's popularity in Brussels.

History Of Brussel Sprouts

Forerunners to modern Brussels sprouts were likely cultivated in Ancient Rome, and possibly as early as the 1200s in what is now Belgium.[1] The first written reference dates to 1587.[1] During the sixteenth century they enjoyed a popularity in the southern Netherlands that eventually spread throughout the cooler parts of Northern Europe

Brussels Sprouts Nutrition Info

Brussels Sprouts contain good amounts of vitamin A, vitamin C, folic acid and dietary fiber. They are also a good source of folacin and potassium. One serving (1/2 cup cooked) contains approximately 32 calories. It is best to steam or briefly boil Brussels sprouts in order to preserve both the folate and the vitamin C.

Brussels Sprouts Health Benefits

Plant phytochemicals found in Brussels sprouts enhance the activity of the body's natural defense systems to protect against disease, including cancer. Scientists have found that sulforaphane, a potent phytonutrient found in Brussels sprouts and other Brassica family vegetables, boosts the body's detoxification enzymes, potentially by altering gene expression, thus helping to clear potentially carcinogenic substances more quickly. Especially if you are pregnant, consider learning to love Brussels sprouts. A cup of Brussels sprouts supplies 93.6 mg of folic acid, a B-vitamin essential for proper cellular division because it is necessary in DNA synthesis.

Storing Brussels Sprouts

Store your Brussels Sprouts unwashed in an airtight container or plastic bag. Keep them in the refrigerator for a maximum of three days. After that, the Brussels Sprouts begin to develop a very strong flavor.

Brussels Sprouts Trivia

Brussels sprout aficionados attribute the hatred of the sprouts to overcooking, which releases sulphur compounds in the vegetables that give it an unpleasant smell. The cooking of the Brussels sprout is also the subject of much debate. If correctly cooked, the unpleasant smell is avoided and the vegetable possesses a delicate nutty flavour. Many consider that the best flavour is only developed in mid to late winter, after the plants have been exposed to some frost. Commonly the base is 'crossed' with a knife under the belief that this will lead to more even cooking. Others believe that this crossing procedure leads to a leaching of flavours and that it should be avoided.

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