Healthy local winter vegetables Green Brussels sprouts are full of nutrients and vitamins

Tasty green balls: Brussels sprouts are full of nutrients and vitamins

The spirits are different in Brussels sprouts: while some reject the little green roses because of their often bitter taste or the odor of cooking, others love the local winter vegetables - not least because of the health benefits.

Healthy winter vegetables polarized

Alone, when the word brussels sprouts, some people wrinkle their noses, thinking of the intense smell that comes from cooking the vegetables. For some, however, the little roses are extremely popular - and not only for taste, but also for health reasons. There are many vitamins and minerals in the mini cabbages.

Brussels sprouts are full of healthy vitamins and minerals. In some people, the winter vegetables but unpopular because of its slightly bitter taste and the smell resulting from cooking. (Image: Brent Hofacker / fotolia.com)

Brussels sprouts tolerate very low temperatures

As the Federal Association of Producer Organizations Fruits and Vegetables (e.V.) writes on its portal "German Fruit and Vegetables", the fine winter vegetables have only been cultivated for about 200 years.

"Because Brussels sprouts tolerate temperatures down to minus 12 degrees, it can be harvested in some places until April," explain the experts.

Brussels sprouts are also known as Brussels cabbages because they were bred in the Brussels area of ​​Belgium. Only in the 19th century, he came to Germany, explains the Federal Center for Nutrition (BZfE) in a statement.

More nutritious than other types of cabbage

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)