Brussels Sprouts in Our Diets | Nutritional Value & Benefits

Brussels sprouts were bred from leafy cabbage by vegetable growers in Belgium, from where they spread to France, Germany, and Holland. Carl Linnaeus first scientifically described cabbage and named it Brussels cabbage after the Belgian vegetable growers from Brussels. Brussels sprouts are widely cultivated in Western Europe (especially in Great Britain), the United States and Canada. In this article we highlight some nutritional value of brussels sprouts as well as its benefits for our health.

Useful properties of Brussels sprouts

Below we list some key nutritional elements and values of brussels sprouts.

Raw Brussels sprouts contain (in 100 g):

  • Calories – 43 Kcal
  • Protein – 3.38 g
  • Fats – 0.3 g
  • Carbohydrates – 8.95 g
  • Water – 86 g

Vitamins and Minerals (mg):

  • Vitamin C – 85
  • Potassium, K – 389
  • Vitamin B4 – 19,1
  • Phosphorus, P – 69
  • Vitamin E – 0,88
  • Calcium, Ca – 42
  • Vitamin B3 – 0,745
  • Sodium, Na – 25
  • Vitamin B5 – 0,309
  • Magnesium, Mg – 23

Nutritional and medicinal facts

Brussels sprouts are rich in folic acid, contain large amounts of high-quality and easily digestible protein, fiber, iron, potassium, magnesium, phosphorus, as well as B vitamins, provitamin A.

It contains 2-3 times more vitamin C than other types of cabbage, which is an ideal food for increased fatigue and to strengthen immunity. It has a very delicate taste, steamed it is incredibly soft and pleasant. Before cooking chefs advise to cut the core to avoid bitterness. Also, you can make a crumbly salad from this cabbage, simply by separating each leaf from each other.

Brussels sprouts do not contain sodium and cholesterol. They are a low-calorie product that has anti-carcinogenic properties, reduces the risk of cancer and cardiovascular diseases (coronary artery disease, hypertension). In addition, it increases resistance to infectious diseases, supports the strength of the walls of his blood vessels, a positive effect on the function of the nervous and endocrine systems and the liver.

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Benefits for pregnant women

Pregnant women should include Brussels sprouts in their diet as a source of folic acid. Further, it is necessary for the proper development of the nervous system and reduces the risk of birth defects in children. The high content of vitamin C in Brussels sprouts helps young mothers maintain a gorgeous complexion.

Some extra benefits

It is also good to introduce Brussels sprouts in the diet of people who have had surgery, as available in sprouts folacin promotes the formation of red blood cells.

Also, brussels sprouts juice is recommended for the prevention and treatment of cancer, especially breast cancer, colon and cervical cancer, anemia, constipation, as well as for coronary heart disease, diabetes, insomnia, colds of the upper respiratory tract, bronchitis, asthma, tuberculosis.

Together with carrot mixture, salad juices and string bean juices gives a combination of elements that enhance and restore the function of the pancreas.

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