Brussels Sprouts

Also known asBrussel Sprouts · Brassica oleracea var. gemmifera · 抱子甘蓝

Name: Brussels sprouts (Brassica oleracea var. gemmifera) — small, round, leafy green buds that grow in rows on a tall stalk, looking like miniature cabbages.

Description

Brussels sprouts are named after Brussels, Belgium, where they are said to have been cultivated as early as the 13th century, and were widely grown in the region in the 16th century. They are now grown across northern Europe and North America and are a traditional part of the Christmas dinner in Britain.

Sprouts have a reputation for being bitter and smelly, which comes from sulphur compounds that develop when they are overcooked, particularly boiled for a long time. Quick cooking or roasting gives a sweet, nutty flavour, and newer varieties have been bred to be milder.

Main nutrition value

Brussels sprouts are an excellent source of vitamin K and vitamin C, and provide folate, fibre, vitamin A and plant compounds called glucosinolates.

How best to be consumed

Brussels sprouts taste best roasted or quickly cooked, not boiled to mush.

1. Halve and roast at high heat with oil and salt until caramelised and crisp at the edges.
2. Shred raw into salads or slaws, with a tangy dressing.
3. Sauté with bacon, garlic, chestnuts or lemon.
4. Steam briefly for 5 to 6 minutes, rather than boiling for a long time.
5. Trim the base and remove any loose outer leaves.

Overconsumption could cause…

Brussels sprouts are safe and healthy in food amounts.

1. Bloating and gas, since cruciferous vegetables contain raffinose and other fermentable carbohydrates.
2. Possible effects on warfarin and similar blood-thinning medicines because of the high vitamin K content, so keep intake steady rather than avoiding them.
3. Possible effects on thyroid function in people with an underactive thyroid or iodine deficiency if very large amounts are eaten raw, since brassicas contain goitrogens; normal cooked servings are fine.
4. A strong sulphurous smell and bitter taste if overcooked.

GroupsCruciferous VegetablesCruciferous (cabbage family)Low fatLow sodiumRich in vitamin CFresh

Related foodsCollard GreensKaleRed CabbageTurnipBroccoliGarden Cress

Wikipedia — Brussels sprout, used for origin, naming and history: https://en.wikipedia.org/wiki/Brussels_sprout