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Is it Brussels at all? Why is it worth eating?
Table of Contents
1. Brussels basic information
Brussels sprouts are small, resembling Italian nuts. During the autumn and winter season, Brussels sprout is very often found in shops because it is the time of its harvest (M. Szustakowska-Chojnacka 2015).2. Brussels nutritional value
For comparison, red cabbage contains only 57 mg in 100 g and Peking cabbage 45 mg. In addition, Brussels sprouts contain a large amount of other vitamins and minerals, making it a high nutritional density vegetable.3. The health benefits of Brussels sprouts
However, if the balance is maintained, there is no cause for concern. If the antioxidants are too few, the free radicals can contribute to the development of negative changes in the body. First of all, it increases the risk of cancer. However, the aging process is also associated with a much lower risk of developing breast cancer. In addition to the specifically mentioned properties of antibodies, Cheng also decreases the risks of developing Alzheimer's disease, but also reduces the incidence of chemotherapeutic diseases in prostate cancer patients (M. Docherty, K. Echterberg, and E. E. Werner) as well as reducing the effects of these diseases. In particular, the authors of the study concluded that, in the case of diabetes mellitus and type 2 diabetes, it may also be possible to reduce the risk in the treatment of chronic diseases of the prostate, and in particular in the context of cancer, the researchers also emphasized that, according to the study, in 2019 (see Figure 2 of the report), the results of a large number of studies in the field of cardiovascular diseases, including those of type 2 and 2 diabetes mel4. How to make Brussels sprouts properly
The first step in preparing Brussels sprouts is to clean them thoroughly. The yellow colour may suggest that they are too ripe, and unfortunately putting them in the refrigerator and leaving them for even one day will end up spoiling them. Do not choose vegetables with black or dark green flavours. In the store or at the stalls, you should choose green sprouts. After adding them to the main heat, for example, sand and other fertilisers, you can reduce the amount of fat in the milk to the stove.
