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Beloved or hated vegetables Brussels sprouts a strong health plus
Brussels sprouts have been on the market and in supermarkets for several weeks now. The vegetables are on sale especially in the cold months. Many people turn up their noses at the little roses, because they think of the intense smell that comes from cooking the vegetables. For some, however, Brussels sprouts are extremely popular - and not just for taste, but also for health reasons.
Vegetables polarized
When Brussels sprouts divide the spirits. Some people are bothered by the smell that comes from preparing the vegetables, while others are rather unpopular with their mini-cabbages because of their often bitter taste. But many love the delicious winter vegetables, which also serves health: brussels sprouts contain many vitamins and minerals.
Some people do not like brussels sprouts, because they are disturbed by the smell of preparing the vegetables. Others love the little roses - not only for taste, but also for health reasons. (Image: Brent Hofacker / fotolia.com) Many ballast and other important ingredients
Brussels sprouts are also known as Brussels cabbages because they were bred in the Brussels area of Belgium. It was not until the 19th century that it came to Germany, explains the Federal Center for Nutrition (BZfE) in a recent release.
The florets are formed as compact, walnut-sized buds in the leaf axes of the stalks. Brussels sprouts are a bit more nutritious compared to other types of cabbage as they have a higher content of fat, protein and sugar.
In addition to fiber, he can score with many other positive ingredients: One of them is glucosinolate. There is no more in any other cabbage.
The substance is converted in the body by enzymes into mustard oils. These can inhibit the proliferation of various fungi, bacteria and viruses and promote blood circulation.
The sulfur-containing compounds also have an antioxidant effect, thus protecting the cells in the body.
Healthy vitamins and minerals
There are even more health reasons for brussels sprouts: it contains more vitamin C than any other type of cabbage and thus contributes to strengthening the immune system.
Furthermore, the small florets contain a lot of vitamin B1 (thiamine), protein, potassium, fluorine, magnesium and zinc.
In addition, there is a lot of folic acid in the cabbage, which is especially important during pregnancy. A serving of 200 grams covers the daily requirement.
Last but not least, the vegetables are low in calories. The cabbage contains only 36 kilocalories per 100 g.
Season with salt, pepper and nutmeg
The pure taste comes into its own when the roses are blanched for a short time, then swirled in a little butter and seasoned with salt, pepper and nutmeg.
Very delicious is a Brussels sprouts puree with cream cheese and sesame potatoes or a warm Brussels sprouts salad with walnuts and cranberries.
In pasta, the vegetables can be combined very well with parsley pesto and capers. Also, in a creamy Brussels sprouts soup or in a spicy curry, you can discover another side of Brussels sprouts.
Delicious Brussels sprouts recipes can also be found on the internet.
Before cooking, the vegetables are washed and the stalks are cut crosswise so that they cook evenly.
Generally, spices such as cumin, aniseed or fennel make Brussels sprouts easier to digest, while a pinch of sugar or some broth in cooking water softens the stringy cabbage flavor.
Store cool and slightly damp
The Brussels sprouts season until March. Only after the frost does the full aroma develop. Then the roses are not only finer and sweeter, but also easier to digest.
When shopping solid and closed minds are the best choice. They should be light to dark green and free from withered leaves.
Fresh brussels sprouts can be kept in the fridge's vegetable compartment for a few days. It is best to store it slightly damp. (Ad)