Brussels sprouts are a delicious, cruciferous vegetable available throughout the year, but peak growing season occurs during the fall to early spring. Brussels sprouts are a good source of vitamin C, vitamin K, folate, fiber, and carotenoids.
Additionally, brussel sprouts are full of healthy compounds called “glucosinolates.” Glucosinolates contain sulfur, which contributes to the pungent “rotten egg” smell when they are over boiled. In the body, glucosinolates break down into “isothiocyanates,” which is correlated with health benefits including the reduction of carcinogenic activity.
Relatives of brussel sprouts in the cruciferous family include cauliflower, cabbage, broccoli, kale, and bok choy.
Brussel sprouts can be cooked in a variety of ways. They can be shaved into a salad raw, roasted in the oven at 400 F with olive oil, and steamed in boiling water until soft.
Sources:
– https://theconversation.com/a-scientific-defence-of-the-brussels-sprout-89392
– https://www.hsph.harvard.edu/nutritionsource/food-features/brussels-sprouts/
– https://www.gardeningknowhow.com/edible/vegetables/vgen/cruciferous-vegetables.htm
