Have No Doubts About Brussels Sprouts!
by Kathleen Reale
Brussels sprouts are funny little vegetables. Small, compact and complete. Being a member of the same vegetable family as broccoli, kale, cauliflowers and cabbage – Brussels sprouts have always been the black sheep over the years. People either love ‘em or hate ‘em; Can take them or can leave them.
Besides being fun to eat and looking just like a mini baby cabbage, this vegetable has a lot to offer – and love. Being high in vitamin A, vitamin C and protein, they make a perfect side dish choice for those that have celiac disease, food allergies or are eating a vegetarian or any other type of restricted diet.
Brussels sprouts are also easy to prepare gluten-free or free of any of the other major allergen. Usually steamed or baked, most Brussels sprout recipes are free of gluten and allergens that can be found in the sauces, dips and seasonings that top many other vegetable dishes.
Some interesting facts about Brussels sprouts include:
- What’s in a name? Brussels sprouts get their name because they were grown in great quantity around Brussels, Belgium in the 16th century.
- That’s a lot of mini cabbages! The total annual production of Brussels sprouts in the U.S. is almost 70 million pounds, and almost all of the production happens in California.
- Brussels sprouts and a spot of tea? Brussels sprouts are very popular in Great Britain — they grow about six times as many of them as the U.S.
- Prevention is key! Brussels sprouts contain something called sinigrin, a glucosinate that may prevent colon cancer.
- More healthy facts! A cup of cooked Brussels sprouts contains about 60 calories and contains 1,122 IU of vitamin A! A half-cup cooked contains 80% of the RDA of vitamin C! Eat up!
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