Brussels sprouts (Brassica oleracea L. var. gemmifera Zenker) is a brassica plant of the cruciferous family. It is a perennial herb and is frosted. Brussel sprouts nutrition is very high.
The stem is stout, upright, 1.7-3.3 feet high, and all leaf axils of the stem have large soft leaf buds 0.8-1.2 inches in diameter.
The basal leaves and lower stem leaves are oblong obovate to round, up to 12 inches long and wide.
The racemes are terminal and axillary; the flowers are light yellow, 0.8-1 inch in diameter; the pedicels are 0.27-0.59 inches long; the fruit stalks are thick, erect, and 1-1.4 inches long. The seeds are spherical, 0.05-0.07 inches in diameter, brown. Flowering in April, fruiting in May.
It is native to the Mediterranean coast and is widely grown in European and American countries.
Brussels sprouts like cold weather, strong cold tolerance, the suitable growth temperature are 12-20 degrees.
Brussels sprouts are mainly composed of fresh lobules formed in axillary buds of edible plants. The lobules have a rare shape, fresh and tender, sweet and rich, unique flavor, and rich in nutrients. Its protein content is the highest in headed leafy vegetables.
Brussels sprouts, native to the Mediterranean coast, are now grown in small quantities in Taiwan. With the fresh and tender leaf balls as the edible part, the flavor is similar to cabbage, but it also has its own unique taste. It has less fiber and rich nutrition.
The nutritional value of Brussels sprouts
Brussels sprouts contain sulfur glycosides, which are isothiocyanate compounds and are natural insecticides in plants that can relieve poisoning and chronic diseases such as lung inflammation or gastritis caused by Helicobacter bacillus.
brussel sprouts nutrition: Brussels sprouts contain 20 basic vitamins, including important vitamins A, B, C, and K, which help enhance human immunity and reduce the chance of infection.
In addition, it is also rich in minerals, such as zinc, potassium, calcium, phosphorus, magnesium, manganese, etc., which help promote cell division, repair, and regeneration. And rich in dietary fiber, it helps to defecate, lower cholesterol, prevent cardiovascular disease risk, and even prevent type 2 diabetes.
The benefits of Brussels sprouts
- Laxative detoxification
Half a cup of Brussels sprouts contains about 6 grams of carbohydrates, of which 2 grams is dietary fiber. Dietary fiber can increase stool volume and weight, and help stimulate intestinal peristalsis to detoxify.
- Speed up wound healing
Brussels sprouts contain vitamin K, which also has the function of inhibiting calcium loss and preventing osteoporosis. Vitamin K also has the effect of blood clotting, which makes wounds heal quickly and reduces blood-related problems such as inflammation or abnormal blood clotting.
- Low cholesterol
The dietary fiber in Brussels sprouts can also help reduce cholesterol, prevent cardiovascular disease risks, and even prevent type 2 diabetes
- Protect your eyes
Brussels sprouts also contain carotenoids such as zeaxanthin and lutein, which can maintain eyesight and are beneficial to developing children and the elderly with degraded vision.
- Improve immunity
Brussels sprouts contain 20 basic vitamins, which can help improve the human immune function and reduce the chance of disease infection. It can even promote cell growth, protect cells from oxidative damage, and achieve anti-aging effects.
Brussels sprouts, like other cruciferous vegetables, are rich in thioglycosides, which are isothiocyanate compounds and are natural insecticides in plants.
Sulgoglycoside must be turned into sulforaphane or kallidin through chewing and biological action in the intestines to activate the detoxification enzymes in the human body, kill cancer cells, and reduce poisoning, chronic diseases such as lung inflammation or pylorus Gastritis caused by bacilli.
Are Brussels sprouts genetically modified?
Brussels sprouts are not genetically modified. Brussels sprouts became popular in North America and other countries in the 19th and 20th centuries. Because of their rich nutrition, many people think Brussels sprouts are genetically modified, but Brussels sprouts are indeed not genetically modified foods. People can eat it with confidence.
Can pregnant women eat Brussels sprouts?
Brussels sprouts are rich in potassium and folic acid, these two substances can well prevent the occurrence of fetal malformations and megaloblastic anemia. Therefore, during pregnancy, it is recommended to formulate a diet and eat Brussels sprouts quantitatively.