Brussels sprouts are a very healthy vegetable full of vitamins and minerals. They were already cultivated in the sixteenth century and have now become an indispensable part of Dutch cuisine. Because the vegetable is somewhat bitter, not everyone is crazy about Brussels sprouts. It is therefore best to cook them until al dente, then they will taste less bitter. NB! This article is written from the personal view of the author and may contain information that is not scientifically substantiated and/or in line with the general view.

Spruitje started around Brussels

Brussels sprouts were first cultivated in the 16th century around Brussels, when this part of the world was still in the hands of the Republic of the Seven United Netherlands, the predecessor of the Kingdom of the Netherlands. Since then, Brussels sprouts have started to grow in popularity all over the world. It has completely conquered the United States of America under the name Brussels sprout. The center of Brussels sprouts culture in the US is located around Louisiana. The Brussels sprout was introduced there by French colonists. In the 21st century, the Netherlands, together with Canada, England and Germany, are among the top producers of Brussels sprouts.Brussels sprouts or Brussels sprouts are related to all cabbages such as kale and broccoli. 

Hyper healthy vegetable

Brussels sprouts are so healthy that they almost give you the creeps. 88 grams of Brussels sprouts, slightly less than the healthy Dutch man or woman has on his plate during a full meal, already provides twice as much vitamin K as the Recommended Daily Allowance (RDA). Fortunately, too much can’t hurt in this case. In addition, the Brussels sprout is also chock full of vitamin C. 88 grams is enough for 127% of the RDA for vitamin C. The Brussels sprout also contains vitamins A, B1, B2, B3, B6, B11 and vitamin E, in reasonable amounts. .Source: Kaihsu Tai, Wikimedia Commons (CC BY-SA-3.0)

Mineral-rich Brussels sprouts

Brussels sprouts are also called Brussels sprouts. There are many different minerals in Brussels sprouts and all in large quantities. Potassium, iron, phosphorus, manganese, molybdenum, magnesium and calcium are all housed in the little sprout. It is also a reasonable source of protein, the amino acid tryptophan, and it contains a fair amount of fiber.

Brussels sprouts as a detox

Scientific research has proven several times that Brussels sprouts cleanses the body of carcinogenic substances. The phytonutrient glucosinolates found in Brussels sprouts are largely responsible for this. The various sulfur components also contribute to detoxification. Sprouts are a detox vegetable. The anti-cancer properties of cabbage varieties, including Brussels sprouts, are a reason not to avoid this vegetable.Source: Phr, Wikimedia Commons (CC BY-SA-3.0)

Cancer-preventing vegetable

Brussels sprouts reduce the risk of cancer by providing detox. In addition, it contains natural vitamins A, C and E, each of which is the strongest antioxidant among vitamins. It contains the most vitamin C. All three of these reduce the risk of chronic oxidative stress, which can lead to cancer. Oxidation is caused by free radicals that cause cell damage and DNA damage in the body, making cancerous tumors more likely to develop. Neutralizing these free radicals gives the Brussels sprout the label of a full-fledged anti-cancer food.

Brussels sprouts eating tips

It is best to eat Brussels sprouts al dente to make optimal use of their medicinal properties. Do not cook the Brussels sprouts for more than 5 minutes. Three minutes is actually enough. You can eat the Brussels sprouts with cream cheese. Place cream cheese on your plate and place the hot Brussels sprouts on it. The cheese will melt wonderfully. You can also make your own cream sauce or cheese sauce. To do this, first make a béchamel sauce with water, flour, salt and pepper and then add cream or grated cheese. You can finish the sauce with green herbs such as parsley, oregano and basil.

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