The beneficial and harmful Brussels sprouts

Types of cabbage are striking in their diversity. There are more than 100 of them. Sometimes it seems that these are completely different plants united under a common name. They differ in taste, size, shape, density of the fetus, ripening period, nature of use. Therefore, the popularity of vegetable colossal. Brussels sprouts are the smallest fruit.

Brussels sprouts

Vegetable, which was bred by Belgian breeders from kale, and later came to France, Germany and Holland, got its name thanks to the famous Swedish naturalist and physician Carl von Linna.

He first described this plant. An unusual vegetable has spread in Western Europe, the USA and Canada. In Russia, he did not take root due to the harsh climatic conditions.

According to external signs, the bush of Brussels sprouts is not similar to other species. On a thick stem with a height of 20 to 60 cm grayish-green leaves grow on thin petioles. In the axils of the leaves are small coaches the size of a walnut.Their number on one stem can vary from 20 to 40 pieces. The peculiarity of this plant is not only an exotic species, but also growth stability at low temperatures.

The vegetation period starts at 5-8 ° C. The plant is cold-resistant and can withstand frost temperatures down to -5 ° C. Brussels sprouts are light and moisture-loving plants, but they are better tolerated by other varieties due to their large root system.

The plant is demanding to the soil and in the period of growth needs its mandatory fertilizer. The taste, due to the content of mustard oils, is slightly harsh, characterized as sweet-nutty.

Calorie and composition

Brussels sprouts, like all its varieties, has a low calorie content - 35 kcal per 100 g of leaf. Therefore, it can be safely eaten by those who are on a diet.

Brussels sprouts contain many useful substances. It has a high content of solids (15-17%).Protein in it is 3-5%, it is 2 times more than in other species. The fat content of 0.3% is the same as in cauliflower.

The amount of carbohydrates in a plant is 3.1%, which is 2 times less than in a white sister. The exceptional value of the product is the quantity and variety of vitamins and minerals.

In the beneficial properties of the white variety of vegetables, no one doubts, but if you compare it with Brussels, the numbers exceed all expectations. See for yourself.

Vitamins (white / Brussels):

• Vitamin A - 3 µg / 50 µg;
• beta carotene - 0.06 mg / 0.3 mg;
• Vitamin B1 - 0.03 mg / 0.1 mg;
• Vitamin B2 - 0.07 mg / 0.2 mg;
• Vitamin B6 - 0.1 mg / 0.28 mg;
• Vitamin B9 - 22 µg / 31 µg;
• Vitamin C - 60 mg / 120 mg;
• Vitamin E - 0.1 mg / 1 mg;
• Vitamin PP, NE - 0.9 mg / 1.5 mg.

The microelements contained in its composition include:

• potassium - 500 mg;
• calcium - 40 mg;
• magnesium - 40 mg;
• sodium - 7 mg;
• phosphorus - 110 mg;
• iron - 1.3 mg, and others.

Meals made from small coaches of the plant have a higher caloric content - 156 kcal per 100 g of the leaf part, slightly less vitamin content, but it is easier to digest by the gastrointestinal tract.

What is the use?

Based on the amount of nutrients, there is no doubt about the benefits of Brussels sprouts. It is an indispensable food product for both the elderly and children.

It should be included in the diet of people with disorders in the cardiovascular system, diabetes, cancer, atherosclerosis, hypertension and arrhythmia. For a stronger effect on the sick body, take juice from fresh coaches. It stimulates the pancreas, has a tonic and wound-healing effect on the body, promotes hematopoietic processes, has a mild laxative effect and boosts immunity.

This type of biennial is very useful for pregnant women due to its high content of folic acid.

Product application

Cabbage was considered the main vegetable in Europe before the advent of potatoes. Therefore, the use of all its varieties in different areas is common.

Since ancient times, it was sourd and considered to be a cocktail of vitality and health. Let's take a closer look at how the Brussels biennial is used in cooking, traditional medicine and dietetics.

In folk medicine

Traditional medicine is widely used juice from Brussels sprouts for the treatment of pulmonary diseases. It is used in combination with the juices of other useful vegetables. This vitamin bomb helps with asthma, bronchitis and other diseases.

You can prepare medicinal vegetable fresh juice in this ratio: 100 ml of Brussels sprouts juice, 50 ml of carrot juice, 50 ml of radish juice and 50 ml of celery juice. The mixture is taken in this volume on an empty stomach once a day until complete recovery or during the period of exacerbation of the disease.

It has a tonic effect on the weakened body of chicken broth with Brussels sprouts.

Broth more often used in diseases of the heart and blood vessels. For its preparation, 200 g of cabbage are chopped, poured 600 ml of water, brought to a boil.Broth insist and cool. Take once a day.

In nutrition

This vegetable is indispensable in nutrition. Since the product is low-calorie, it is recommended to use it during the correction of body weight. And, which is especially important for people involved in this process, the amount of the product used can not be regulated.

At the same time, fibers help to reduce cholesterol in the blood. There is even a cabbage diet. But it is not recommended to use it by doctors. High amounts of fiber can cause stomach rumbling, bloating and diarrhea.

The benefit of Brussels sprouts for women is observed due to the high content of folic acid in it. This substance is very useful in the early stages of pregnancy.

Thanks to the phytonutrient diindolylmethane, which is contained in the vegetable, the hormonal balance of the woman is maintained and the production of the female hormone estrogen is stimulated. Also, the consumption of Brussels heads stimulates an increase in the number of spermatozoa and their vitality. Therefore, it is very important to include dishes with vegetables in the diet of future parents when planning a child.

Regular consumption of such dishes contributes to an increase in sexual activity in both women and men.

In cooking

Using tiny kochanchiki, you can create many culinary masterpieces. Usually, they cook soups, side dishes for meat dishes or use them as the main ingredient.

They are boiled, baked, fried, salted, pickled, frozen and even dried. Consider some recipes. Brussels Sprouts Curry

Ingredients: 1 kg of Brussels heads, 100 ml of cream, 1/3 tbsp. l curry powder, black pepper and salt to taste.

For better absorption of fiber by the body, the vegetable must be boiled. To do this, pre-shred it, fill it with water and set it on fire before boiling.

After that we transfer to boiling salted water in another saucepan and cook over medium heat with the lid open for 10 minutes. Drain the water, add the remaining ingredients and simmer, stirring until the sauce is absorbed into the cabbage.Serve hot.

Brussels sprouts in marinade

Ingredients: 1 kg of Brussels heads, 50 g of horseradish, 100 g of onions, 80 g of vegetable oil, herbs, lemon juice, salt to taste.

Cob chop and boil in a little water. After cooling, refuel the marinade of the remaining ingredients.

Cream soup

Ingredients: 400 g of Brussels heads, 1 onion, 1.4 l of meat or chicken broth, 100 g of smoked bacon, vegetable oil, greens, salt. Cut the cabbages in half, chop the onion. Fry onion in vegetable oil, add cabbage and carcass for about 2 minutes, stirring continuously. Add this mixture to the pan with broth and cook until ready for about 10 minutes.

Using a blender, grind vegetables until smooth, add diced bacon and greens.

What is the harm?

Brussels sprouts bring great benefits, but in some cases can cause harm to the body. You should not eat it with high acidity of gastric juice.

If diseases of the gastrointestinal tract are in aggravation, then it is necessary to limit the use of this product.It should be carefully used in patients with gout because of the high content of organic purine bases. This does not mean that it should be completely excluded from the diet. It is enough to add a little to the various dishes and be sure to process them thermally. Then the fiber is easily absorbed by the digestive tract, and the body will benefit.