Brussels Sprouts

Brussels Sprouts Brussels sprouts, which provide another winter vegetable that greatly reduces the risk of cancer like broccoli, are from the Brassicaceae family. The plant, whose homeland is unknown, is widely grown in the USA and Europe. Its cultivation has also begun in Turkey and the vegetable is slowly becoming known among the public.

Brussels sprouts, an annual herbaceous plant, are very similar to cabbage when they are seedlings. But later, their stems grow to 60-90 cm, and their large, dark green, white-veined leaves grow at the ends of thick stalks on the stem. The buds that emerge from the axils of these leaves turn into small round heads. The heads, which resemble miniature cabbages and have a strong odor, are tightly wound and grow to the size of a large walnut and are eaten as a vegetable.

The heads called Brussels sprouts appear in two sizes. The smaller ones are dark colored and have a pleasant smell. As the head grows, its color becomes lighter and its smell becomes stronger. Brussels sprouts are made into soup, boiled for 2-3 minutes and eaten as a side dish with meat dishes. The smaller ones are more suitable for freezing and consuming later.

NUTRITIONAL VALUES

The nutritional values of 100 gr. raw (uncooked) Brussels sprouts are as follows: 42 calories; 4.2 gr. protein; 6.4 gr. carbohydrates; 0 cholesterol; 4 gr. fiber; 72 mg. phosphorus; 32 mg. calcium; 450 mg. potassium: 1.1 mg. iron: 115 mg. vitamin C: 1 mg. vitamin E and significant amounts of vitamin A source beta-carotene and folic acid.

BENEFITS TO OUR HEALTH

Brussels sprouts are a very beneficial food that contains high levels of minerals such as potassium and iron and vitamins A, C and E, despite their low calorie value. In addition to these;

o Like all vegetables in the Cruciferous family, it minimizes the risk of cancer, especially lung, stomach and colon cancer.

Since it contains high levels of antioxidants such as vitamins C, E and A (beta-carotene), it also reduces the risk of developing heart diseases, heart attacks and cataracts.

o Since it contains high levels of iron minerals and folic acid, it minimizes the risk of anemia and of giving birth to a child with spina bifida (an open spine on one side).

o Also, because it contains high levels of potassium mineral, it reduces high blood pressure and keeps it at a certain level.

It is recommended to eat Brussels sprouts frequently to benefit from these important medical effects.

Caution: Like all vegetables in the cruciferous family, Brussels sprouts reduce the body's absorption of iodine. Therefore, people who eat Brussels sprouts more than 3-4 times a week should make sure that they also consume iodine-rich foods or iodized salt. This is especially the case in regions where drinking water is low in iodine.