Brussels sprouts
was bred from kale by vegetable growers in Belgium,
from where it spread to France, Germany and Holland.
Karl Linnaeus was the first to scientifically describe cabbage and named it
Brussels in honor of the Belgian gardeners from Brussels.
… appeared in the middle of the .th century, but the spread
not received due to the harsh climatic conditions. Brussels
cabbage is widely cultivated in Western Europe
(especially in the UK), USA and Canada. …
cultivated in limited quantities, mainly in
central areas.
Light green leafy heads of cabbage are used for food.
in the axils of the leaves on the stem of the plant. Taste – sweetish nutty,
does not taste like cabbage.
The best choice is bright green, strong, dense and small heads of cabbage.
– large ones can taste bitter.
Useful properties of Brussels sprouts
Raw Brussels sprouts contain (per 100 g):
Calories 43 Kcal
Brussels sprouts
rich in folic acid, high in
high quality and easily digestible protein, fiber, iron, potassium, magnesium, phosphorus,
as well as B vitamins, provitamin A.
A vitamin
C is contained in it 2-3 times more than in others
types of cabbage, this is an ideal food for increased
fatigue and to strengthen the immune system. Has very
delicate taste, steamed it is incredibly soft
and pleasant. Before cooking, cooks are advised to cut
stump to avoid bitterness. Can be made crumbly
salad from this cabbage by simply separating each leaf
from each other.
Brussels sprouts are sodium- and cholesterol-free and are low-calorie foods that
has anticarcinogenic properties, reduces the risk
cancer and cardiovascular diseases
system (coronary insufficiency, hypertension). Increases
human resistance to infectious diseases, maintains
the strength of the walls of his blood vessels, positively
affects the functions of the nervous and endocrine systems and the liver.
Pregnant women are advised to include in the diet
Brussels sprouts as a source of folate.
It is necessary for the proper development of the nervous system.
and reduces the risk of birth defects in children. Big
the vitamin C content in Brussels sprouts helps
for young mothers to maintain a magnificent complexion.
It is just as good to include brussels sprouts in the diet.
people who have undergone surgery, since the available
in heads of cabbage folacin promotes the formation of red
blood cells (erythrocytes).
It is recommended to drink Brussels sprouts juice for prevention
and the treatment of cancer, especially breast cancer, direct
intestines and cervix, anemia, constipation, as well as with ischemic
heart disease, diabetes, insomnia, colds
upper respiratory tract, bronchitis, asthma, tuberculosis.
Together with carrot mixture, salad juices and green bean juices, it gives a combination of elements that strengthens and revitalizes
pancreatic function.
Dangerous properties of Brussels sprouts
Brussels sprouts are bad for people with gout
since this product contains a large amount of purines. In cabbage
white-headed and colored them less.
It is not recommended to eat Brussels sprouts for people with diseases
gastrointestinal tract, as well as those who have weakened peristalsis
stomach due to the acidity of this product.
Video about Brussels sprouts. How and when to plant it correctly and how to care for it.
