I Brussels sprouts they are perhaps the vegetable that most of all symbolizes the hatred that certain people feel towards vegetables. Effectively, the pungent smell and the bitter taste that characterizes them are not exactly a great business card for those who absolutely refuse to eat a side dish at the table or limit themselves to a narrow circle of plant foods. Yet Brussels sprouts hide truly amazing properties and benefits which might prompt some “anti-vegetables” to reconsider and give them a second chance.
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The properties of Brussels sprouts
Among the most amazing properties of Brussels sprouts there is undoubtedly thehigh vitamin C content. By weight, these small green vegetables belong to the family of plants Brassicaceaeand the broader genus of Brassicalike cabbage, cauliflower and broccoli – they are even richer in this vitamin than oranges when eaten raw. But even cooked they defend themselves well, maintaining the same vitamin C intake as both orange juice and raw orange, always with the same weight.
Like all vegetables in the family Brassicaceaebrussels sprouts are too an important source of fiber. They also provide a good supply of essential minerals, such as potassium and calciumbut also of Vitamin K.
Perhaps the most interesting property of Brussels sprouts is the wide range of natural chemicals they contain, including carotenoids and polyphenols. However, the most abundant substance is represented by some sulfur compounds known as glucosinolati. It is precisely the breakdown of these sulfur compounds during the cooking process that determines thepungent smell which emanate not only sprouts, but also cabbage and cauliflower. And they are always the ones who determine the bitter taste of these vegetables.
Several scientific studies have been dedicated to glucosinolates. These works have shown that we get more of these compounds through the consumption of vegetables Brassicaceaehelps prevent cell damage keeping us healthy. But above all it allows you to lower the risk of being affected by many forms of cancer.
Precisely for these benefits, on which research continues to obtain more data, it is recommended to eat at least five servings of this family of vegetables per weekoften varying typology. In fact, glucosinate is not the same in all vegetablesbut it has 200 combinations that give each single product a different flavour.
Looking at the other benefits, the fibers contained in Brussels sprouts allow you to keep the “good” bacteria present in our intestines in good health. However, essential minerals they support muscles and boneswhile vitamins K and C support our immune system.