Brussels sprout

Brussels sprouts grow on long thick stalks, from which they must be picked, usually by hand. In the UK, they are a traditional winter vegetable, and are often eaten boiled with a roast dinner. They can also be stir-fried or made into soup. They contain good amounts of vitamin A, vitamin C, folic acid and dietary fibre.

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. Stir frying is also an option. 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.

Brussels sprout Nutrition Facts: Calories, Carbs, and Health Benefits

Brussels sprout is composed of 86% water, 8.95% carbohydrates, 3.38% protein, and 0.3% fat. One brussels sprout will give you with 1.701 grams of carbohydrates. It is equal to 1.31 percent of the 130 grams of carbohydrates you need on a daily basis, according to the Institute of Medicine (US). That same in a 100 gram amount, brussels sprout supplies 43 calories and is an excellent source of Vitamin K1 (phylloquinone) and Vitamin C (ascorbic acid) (196.67% and 113.33% of the Daily Value, respectively). So if you have brussels sprouts in your diet, it helps your body to stabilise blood clots and heal wounds faster, regulate concentration of calcium in the blood, retent of episodic memory (in older people) and it is effective against excessive bleedingosteoporosis by regulating calcium levelshigh cholesterol level. Besides it it contains a modest amount of Manganese (18.72% DV).

Brussels sprouts really are named after Brussels, the capital of Belgium, where they were a popular 16th century crop.
They look like mini cabbages because they’re members of the same cruciferous vegetable family.
The sulforaphane that gives Brussels sprouts their unique flavor also helps lower cancer risks.
One 80-gram serving of these healthy veggies delivers four times more vitamin C than an orange.
Steam-cooking fresh Brussels sprouts actually enhances their cholesterol-lowering powers.
One cup holds an average of five Brussels sprouts, and they steam up in just six to eight minutes.
A sulfur-like smell is a sure sign that Brussels sprouts have been overcooked.
California’s fertile fields produce more Brussels sprouts than any other state.