Brussels sprouts have as much vitamin C as oranges – and plenty of other health benefits

For many people, Christmas dinner wouldn’t be complete without the help of brussels sprouts. Britain’s favorite Christmas dinner vegetablesBut if you’re not a convert, perhaps these health benefits will convince them to give it another chance.

Bean sprouts belong to the healthy family of cruciferous or cruciferous vegetables, such as cabbage, kale, and broccoli. Like all cruciferous plants, Brussels sprouts are rich in fiber. bacteria in your gut.

It also provides essential minerals such as: potassium and calcium, keep your muscles and bones healthy.they are abundant Vitamin K and Csupports a healthy immune system and bones.

Eating them raw gives you more vitamin C. than orangeHowever, cooked Brussels sprouts still contain vitamin C. About the same amount of vitamin C you get from orange juice or a fresh orange.

the more bitter the better

Most importantly, Brussels sprouts are rich in a wide range of natural chemicals, including health-related carotenoids and polyphenols. Glucosinolate.

Remember the last time you cooked Brussels sprouts, cabbage, and cauliflower? Have you ever stopped and wondered what that pungent smell is? It’s the breakdown of sulfur compounds in bean sprouts. They are also what give Brussels sprouts their characteristic bitter taste.

So you may be wondering why these chemicals are special.Some scientific studies show that these sulfur compounds are powerful antioxidant Prevents cell damage and promotes good health.

Some studies have also shown that higher intakes of these glucosinolates from cruciferous vegetables such as Brussels sprouts, broccoli, kale, and cabbage reduce the risk of stroke. widespread cancerResearch continues to gather more evidence of its benefits, but the best advice to keep in mind is to consume about five servings of cruciferous vegetables each week and vary your choices.

Bitter sulfur compounds are part of Brussels sprouts’ sophisticated defense system known as the mustard oil bomb, which prevents insects from biting them, but attracts insects that enable pollination.

Plants are so smart that there are about 200 different glucosinolates. with cruciferous vegetablesBroccoli, cabbage, kale, swede, wasabi, horseradish, turnips, arugula, watercress, cauliflower, and mustard all belong to the cruciferous family. This is why vegetables taste different.

how to cook them

For convenience, Brussels sprouts are often boiled. However, if you boil it for too long, not only will it lose its nutritional value (some of the glucosinolates will be destroyed by the heat and lost to the water), but it will also give the sprouts an unpleasant odor and taste.

So what are the other options?

Simply fry the bean sprouts in a frying pan with olive oil or butter and a little garlic and herbs. Another method is to steam them or heat them in the microwave. But make sure you maintain your crunch.

Or, be adventurous and try something new by eating them raw, chopping them up, and adding sprouts to your salad.

The next time you pass the fruit and vegetable section of your supermarket, don’t forget to try brussels sprouts, broccoli, cauliflower, and cabbage.