Brussels sprouts -- the bane of children everywhere. Actually, they really don't taste that bad. That's a misconception. Add a little garlic, a little butter, and... voila! Delicious. Perhaps it shouldn't be surprising that the sprouts aren't that bad. For one, they're a cultivar of wild cabbage. You heard that right, amigo. They are phylogenetically related to each other, so how bad could they really be? Really? Nonetheless, my mother still regals us of her youth when her and her siblings tossed a mountain of them behind the stove and out of sight. Some house somewhere may still have fossilized sprouts beneath the stove. Let's hope not, anyway.
Brussels sprouts get their name, obviously, from their supposed city of origin. However, in reality, very few people believe that Brussels sprouts actually come from Belgium. Just one more misconception about one of our favorite vegetables: first they're "nasty" and now we can't even figure out where they're from. Well, if I were a betting individual I would say that they at least became famous in Belgium. Or something. "Brussels" sprouts likely came from ancient rome.
You might recall that I noted a few paragraphs up from here that the sprouts have a modern day relative in wild cabbage. However, in addition to wild cabbage, there are many other plants in the same family that they are also related to: collard greens, broccoli, kale, and kohlrabi. In short -- they are consider a cruciferous vegetable.
As a cruciferous vegetable Brussels sprouts are loaded with awesome vitamins like Vitamin A, C, folic acid, and one other ingredient that, while not a vitamin, is important: fiber. Brussels sprouts will also help keep you regular -- the natural way -- because they contain fiber. Brussels sprouts, much like broccoli which is also a brassica, contain sulforaphane and indole-3-carbinol. Sulforaphane may also be a cancer fighting compound, research has revealed. DNA repair mechanisms are enhanced by the inclusion of indole-3-carbinol in the diet. Since cancer largely occurs because of damage to cellular genetic material, it's obvious as to why things like this are a healthy addition to any diet.
There's a few different ways to prepare Brussels sprouts. Which ever method you choose, do try the garlic and butter. They really do enhance the taste. The most common methods of preparation include steaming, roasting (yuck), or boiling. Boiling them may be tempting, but don't. You'll lose a lot of good compounds. Don't burn up your sprouts though, because they'll release a nasty sulfur smell! This is the reason some people think they hate Brussels sprouts.
Brussels sprouts get their name, obviously, from their supposed city of origin. However, in reality, very few people believe that Brussels sprouts actually come from Belgium. Just one more misconception about one of our favorite vegetables: first they're "nasty" and now we can't even figure out where they're from. Well, if I were a betting individual I would say that they at least became famous in Belgium. Or something. "Brussels" sprouts likely came from ancient rome.
You might recall that I noted a few paragraphs up from here that the sprouts have a modern day relative in wild cabbage. However, in addition to wild cabbage, there are many other plants in the same family that they are also related to: collard greens, broccoli, kale, and kohlrabi. In short -- they are consider a cruciferous vegetable.
As a cruciferous vegetable Brussels sprouts are loaded with awesome vitamins like Vitamin A, C, folic acid, and one other ingredient that, while not a vitamin, is important: fiber. Brussels sprouts will also help keep you regular -- the natural way -- because they contain fiber. Brussels sprouts, much like broccoli which is also a brassica, contain sulforaphane and indole-3-carbinol. Sulforaphane may also be a cancer fighting compound, research has revealed. DNA repair mechanisms are enhanced by the inclusion of indole-3-carbinol in the diet. Since cancer largely occurs because of damage to cellular genetic material, it's obvious as to why things like this are a healthy addition to any diet.
There's a few different ways to prepare Brussels sprouts. Which ever method you choose, do try the garlic and butter. They really do enhance the taste. The most common methods of preparation include steaming, roasting (yuck), or boiling. Boiling them may be tempting, but don't. You'll lose a lot of good compounds. Don't burn up your sprouts though, because they'll release a nasty sulfur smell! This is the reason some people think they hate Brussels sprouts.
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I am so glad you enjoyed this article enough to read all of it. Consider also checking out these posts: sulforaphane in sprouts and coconuts good for you: cancer.