So I recently posted about Brussels Sprouts. I posted about how I roasted them. But while I was finishing up writing that post I learned something . . . I will admit it . . . I thought is was Brussel Sprout, I didn’t realize is was BrusselS Sprout. Huh. Of course, while I was typing up the roasting post, I realized I didn’t know anything about their nutrition value. As I was typing the last paragraph it dawned on me actually. I mean there must have been a reason why kids always complained about having to eat them and parents always made their kids do so. Although, this is with kids of my generation and – not to mean anything bad against our parents because it was WAY different back then – most vegetables were cooked in an awful way back then. But let me point out some of the BrusselS sprouts benefits:
RAW, Brussels Sprouts, according to United States Department of Agriculture Agricultural Research Service
per 100g (about one cup)
Carbohydrate 8.95 grams
Dietary fiber 3.8 grams
Vitamin C 85mg
Pantothenic acid .309mg
Vitamin B-6 .219mg
Vitamin K 177.pg
Vegetables and food in general is cooked way differently then when I was a child. There are many different ways — that are common – for things to be cooked. I am a fan of roasting. Probably not the best way to do some vegetables in order to get the most out of their nutrition, but it is supper yummy. And so easy. I just wash them, cut them, if necessary, them put them in the oven with a timer. I don’t have to stir the pot or pan, or fuss over them . . . too much.
After I posted the Roasted Brussels Sprouts post, I have actually cooked them a few more times. One time I roasted them with a medley of other vegetables. The roasting was with mushrooms, snow pea, and baby bok choy. And one time . . . you would be surprised to know, I didn’t roast them. I just sautéed them to add to the grated zucchini and rice. So very good. I can’t believe it has taken me so long to get on the train to Brussels Sprouts.
According to The World’s Healthiest Foods website Brussels sprouts have been the focus of almost 100 studies published in the database at the National Library of Medicine in Washington, D.C. And over half of the studies have to do with cancer prevention. They are believed to help detox our bodies, as well as provide support to in the form of antioxidants. They are thought to help with inflammation by helping with excessive inflammation and the prevention of it in the first place.
The World’s Healthiest Foods website does start out by saying that the best way to get the cardio vascular benefits of lowered cholesterol from Brussels sprouts is to steam them. It has to do with compounds in the vegetable binding better to acids in your system when the veggies are steamed.
Brussels sprouts, a cruciferous vegetable, are a good source of fiber and that is often helpful.
So, it is good to eat your Brussels sprouts. Do you have a favorite Brussels sprouts recipe? How do you eat yours?