Brussels sprouts is a valuable vegetable culture due to its high nutritious properties.
Brussels sprouts – plant of the cabbage family (Cruciferae), vegetable culture. Refers to a type of Kale and wild is not found. The ancestor of Brussels sprouts is the cabbage leaf grows wild in the Mediterranean, where in ancient times introduced into the culture. Brussels sprouts have been bred out of Kale the vegetable growers in Belgium, where it penetrated into France, Germany and Holland. Carl Linnaeus first scientifically described the cabbage and called it Brussels after the Belgian farmers from Brussels. Brussels sprouts are widely cultivated in the countries of Western Europe (especially UK), USA and Canada.
Calorie Brussels sprouts
The calorie content of Brussels sprouts is 43 calories per 100 grams of product, informs Rus.Media.
The composition of Brussels sprouts
Brussels sprouts are rich in vitamin C. does Not contain sodium and cholesterol. It is composed of minerals such as fiber, iron, phosphorus, potassium, and vitamins b and provitamin A.
Benefits and harms of Brussels sprouts
Brussels sprouts are a low calorie food. It is among vegetables, the use of which reduces the risk of cancer and cardiovascular diseases (coronary insufficiency, hypertension) and reduces the likelihood of birth defects.
Expectant mothers are recommended to include in the diet of Brussels sprouts as a source of folic acid. It is necessary for the proper development of the nervous system and reduces the risk of birth defects in children. As an excellent source of vitamin C, the main antioxidant, Brussels sprouts helps young mothers to keep a great complexion. Fiber content prevents constipation.
Brussels sprouts are recommended as a dietary product for people with cardiovascular disease. There is evidence that consumption of Brussels sprouts stimulate the healing of wounds. Juice helps to restore pancreatic function, it is very useful in diabetes.
Eating Brussels sprouts can bring harm to the body. And it contains elements that violate the thyroid gland. People who have problems with thyroid function should limit the intake of Brussels sprouts and other cruciferous, otherwise, you may develop hypothyroidism. Goitrogens contained in them, inhibit the production of thyroid hormones. But, in spite of this, some nutritionists say that the action goitrogens able to neutralize during heat treatment. In addition to Brussels sprouts still have indoles, which prevent the thyroid gland properly and in sufficient quantity to absorb iodine.
Brussels sprouts in cooking
In the food consumed small kochanchiki Brussels sprouts produced from the lateral buds in the leaf axils. They have high nutritional qualities. Kochanchiki Brussels sprouts are boiled, used in salads, soups, and frozen vegetable mixes, they are stewed, and fried. Whole heads are used to prepare first and second courses and side dishes to the meat. They can boil, and then simmer with the butter, fry the breadcrumbs until Golden brown and serve with cream or sour cream. Original shape and size kochanchikov Brussels sprouts combined with an attractive green or purple color allow you to use kochanchiki Brussels sprouts for festive decoration of dishes, high taste of dignity – for delicious gourmets. Also the Brussels sprouts can be dried.