The Brussel sprout belongs to the cruciferous vegetable family, which includes kale, cauliflower, broccoli, bok choy, cabbage, collard greens, rutabaga and turnips. These nutrition powerhouses supply loads of nutrients for little calories.
Before washing Brussels sprouts, remove stems and any yellow or discolored leaves. Wash them well under running water or soak them in a bowl of water to remove any insects that may reside in the inner leaves. Brussels sprouts are usually cooked whole. To allow the heat to permeate throughout all of the leaves and better ensure an even texture, cut an "X" in the bottom of the stem before cooking.
Brussels sprouts have the same cancer-inhibiting potential as cabbage and other cruciferous vegetables (such as broccoli and cauliflower) because they contain the nitrogen compounds called indoles.
Brussels sprouts are a great source of the following nutrients:
It is sometimes hard to know how to cook brussel sprouts. Woolworths offers a recipe that can be made in minutes. We recommend you buy the rest of the ingredients from Woolworths too to make life that little bit easier.
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