All about Brussels sprouts
Brussels sprouts are a plant of the cabbage family, a vegetable crop. It is a type of leafy cabbage and is not found in the wild. The ancestor of Brussels sprouts is the leafy cabbage-native to the Mediterranean, where it was introduced into culture in ancient times. Brussels sprouts were bred from leafy cabbage by vegetable growers in Belgium, from where they spread to France, Germany and the Netherlands.
The caloric content of Brussels sprouts is 43 kcal per 100 g of product.
Composition of Brussels sprouts
Brussels sprouts are rich in vitamin C. It does not contain sodium and cholesterol. It contains minerals such as fiber, iron, phosphorus, potassium, as well As b vitamins and provitamin A.
Benefits and harms of Brussels sprouts
Brussels sprouts are a low-calorie product. It belongs to the number of vegetables, the use of which reduces the risk of diseases of the cardiovascular system, as well as reduces the likelihood of birth defects.
Brussels sprouts are a recommended product for those who suffer from cardiovascular diseases. There is evidence that consumption of Brussels sprouts stimulate the healing of wounds. The juice helps restore the function of the pancreas.
Brussels sprouts in cooking
For food, small heads of Brussels sprouts are used, formed from the lateral buds in the axils of the leaves. They have high nutritional qualities. Brussels sprouts are cooked, used to make salads, soups and frozen vegetable mixes, stewed and fried. Whole heads go to the preparation of cabbage soup, second courses and side dishes for meat. They can be boiled and then stewed in butter, fried with breadcrumbs until Golden brown and served with cream or sour cream (calorizer). The original shape and size of Brussels sprouts, combined with an attractive green or purple color, allow you to use Brussels sprouts to decorate festive dishes, and high taste qualities — for refined gourmet dishes. Brussels sprouts can also be dried
The caloric content of Brussels sprouts is 43 kcal per 100 g of product.
Composition of Brussels sprouts
Brussels sprouts are rich in vitamin C. It does not contain sodium and cholesterol. It contains minerals such as fiber, iron, phosphorus, potassium, as well As b vitamins and provitamin A.
Benefits and harms of Brussels sprouts
Brussels sprouts are a low-calorie product. It belongs to the number of vegetables, the use of which reduces the risk of diseases of the cardiovascular system, as well as reduces the likelihood of birth defects.
Brussels sprouts are a recommended product for those who suffer from cardiovascular diseases. There is evidence that consumption of Brussels sprouts stimulate the healing of wounds. The juice helps restore the function of the pancreas.
Brussels sprouts in cooking
For food, small heads of Brussels sprouts are used, formed from the lateral buds in the axils of the leaves. They have high nutritional qualities. Brussels sprouts are cooked, used to make salads, soups and frozen vegetable mixes, stewed and fried. Whole heads go to the preparation of cabbage soup, second courses and side dishes for meat. They can be boiled and then stewed in butter, fried with breadcrumbs until Golden brown and served with cream or sour cream (calorizer). The original shape and size of Brussels sprouts, combined with an attractive green or purple color, allow you to use Brussels sprouts to decorate festive dishes, and high taste qualities — for refined gourmet dishes. Brussels sprouts can also be dried