Uncovering Brussels Sprouts and their Beneficial Attributes!

1. What are Brussels sprouts?

2. Brussels sprouts – medical aspects

3. Caloric nutritional energy

4. Preparation of Brussels sprouts

1. What are Brussels sprouts?

Brussels sprouts are a type of vegetable from the cabbage family that have been cultivated in Europe since the 17th century. They are named after the capital of Belgium, Brussels, where they were likely created through the crossing of the popular cabbage with the head. Brussels sprouts are known for their small size and distinctive, slightly bitter taste.

2. Brussels sprouts – medical aspects

Brussels sprouts have many health-promoting properties. According to research, sulforaphane may act as a prophylactic agent for cancers such as lung cancer, breast cancer, colorectal cancer, and prostate cancer. It reduces the risk of mutations and also induces cell differentiation and programmed death, i.e. apoptose. However, sulfuraphane has anti-cancer effects in both the onset and progression of cancer. Eating Brussels sprouts also provides benefits for pregnant women, due to the high content of folic acid, which is important for fetal development. Folic acid regulates many hormonal processes in the body and ensures a normal pregnancy course. It also has other functions, such as improving sperm quality – increasing sperm mobility and extending their survival time in the vagina. Including Brussels sprouts in the regular diet also brings other positive health effects. Thanks to the high content of vitamin K, the plant has antibacterial, analgesic, antifungal and anti-inflammatory effects. Vitamin K is involved in blood clotting and supports the maintenance of the appropriate level of proteins necessary for the construction of bone tissue. The minerals contained in Brussels sprouts, such as potassium, magnesium, sodium and calcium, influence the function of the circulatory system. These elements are responsible, among other things, for the regulation of heart function and blood pressure, the expansion of blood vessels and the transport of blood to tissues and organs. However, it is important to mention that not everyone should eat Brussels sprouts. People who have problems with the thyroid gland, especially with hypothyroidism, are at risk of the effects of thiocyanates. These compounds are among the substances that interfere with the absorption of iodine from food.

3. Caloric nutritional energy

100 grams of raw Brussels sprouts provide 43 calories, making it a part of the diet for those aiming to shed weight. Upon cooking, the calorie count reduces to 36. It is also important to note the low glycemic index - 15 for raw and 20 for cooked - which makes this product recommended for diabetics.

4. Preparation of Brussels sprouts

Brussels sprouts are renowned for their intense and bitter taste. Discard Brussels sprouts with leaves that are pale or discolored. For the best flavor, choose small, light green, and tightly closed sprouts. While cooking, do not cover the pot to eliminate sulphur gases that give the vegetable an unpleasant taste and smell. You can also add a small amount of milk or a piece of bread to reduce the bitterness. Individuals who prefer steaming their vegetables can add a pinch of cinnamon before preparing the sprouts. The cooking time may vary – it is advisable to periodically check if the vegetable is soft enough.