Brussels sprouts
Brussels sprouts are biennial plants. This type of cabbage was artificially bred by humans, therefore it does not occur in the wild. The homeland of Brussels sprouts is Belgium. This plant is thermophilic, therefore it is not widely spread in Russia. The benefits of Brussels sprouts are undeniable, since it contains a large amount of vitamin C. In terms of the content of vitamin and mineral complexes, this variety is in first place among all types of cabbage. Considering the beneficial properties of Brussels sprouts, it has found application not only in cooking, but also in medicine.
History of Brussels sprouts
This variety of cabbage was bred in Belgium by local vegetable growers.
For the first time, Brussels sprouts were described by Karl Linnaeus, who gave it the name in honor of gardeners from the city of Brussels.
In Russia, this cabbage first appeared in the middle of the 19th century.
Chemical composition of Brussels sprouts
Brussels sprouts are rich in vitamins and minerals. It contains vitamins C, B, PP, carotene. The mineral composition of Brussels sprouts is represented by salts of potassium, magnesium, sodium, calcium, iron, iodine, phosphorus. The crude protein content is 3-5% of the mass, which is 2-3 times more than in any other cabbage variety. The calorie content of Brussels sprouts is 35 kcal per 100 g of edible part.
Features of growing Brussels sprouts
This variety of cabbage can easily tolerate small frosts, therefore in some European countries it is grown in the winter. However, for a good yield of Brussels sprouts, an air temperature of 18-22 ºС is needed and a long daylight hours. It is under such conditions that the maximum yield and the accumulation of useful properties of Brussels sprouts can be achieved. In the process of plant growth, it is necessary to feed it with caution, especially with fertilizers containing nitrogen, as this can lead to excessive accumulation of nitrates in the fruit.
For a longer preservation of the freshness of Brussels sprouts after harvesting, the heads of cabbage are not picked, but removed from the field along with the stem. In this way, it is possible to maintain the freshness of the crop for 3-4 months.
Eating Brussels sprouts for medicinal purposes
The benefits of Brussels sprouts for the human body have found application in medical practice.
Brussels sprouts are used as a dietary food. The rich vitamin and mineral composition makes this type of cabbage irreplaceable in the human diet.
Brussels sprouts have a positive effect on the functioning of the pancreas, which makes it possible to use it in people with diabetes.
There is evidence that Brussels sprouts juice can be used to stimulate wound healing. The juice of this type of cabbage has a tonic effect, stimulates the body's immune system, and has a slight laxative effect. The presence of a large amount of crude protein allows the use of Brussels sprouts as food in the recovery period after an illness or surgery.
Contraindications to the use of Brussels sprouts
Brussels sprouts are not recommended for people who have an increased acidity of gastric juice and a tendency to intestinal spasms.
A method of culinary processing of Brussels sprouts
Brussels sprouts, like any other vegetable, do not tolerate rough and lengthy culinary processing. All this leads to a decrease in the content of vitamins and a decrease in the beneficial properties of Brussels sprouts. The best way to cook Brussels sprouts is to use steam to preserve their nutritional and medicinal properties.
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