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Polarizing vegetables: some love, others hate Brussels sprouts
Brussels sprouts have been on the market and supermarkets for a few weeks now. The vegetables are on offer especially in the cold months. Many people wrinkle their noses at the little florets, thinking of the intense smell that arises when the vegetables are cooked. For some, however, Brussels sprouts are extremely popular - and not just for taste reasons, but also for health reasons.
When it comes to brussel sprouts, the opinions differ. Some people are bothered by the scent that is created when the vegetables are prepared, while others find the mini cabbages rather unpopular because of their often bitter taste. But many love the delicious winter vegetables, which also serve health: Brussels sprouts contain many vitamins and minerals.
Many ballast and other important ingredients
Brussels sprouts are also called "Brussels cabbage" because they were grown in the Brussels area in Belgium. It only came to Germany in the 19th century, the Federal Center for Nutrition (BZfE) explains in a current release.
The florets are formed as compact, walnut-sized buds in the leaf axes of the stems. Compared to other types of cabbage, Brussels sprouts are somewhat more nutritious because they have a higher percentage of fat, protein and sugar.
In addition to fiber, it can score with many other positive ingredients: one of which is glucosinolate. There is no other cabbage left.
The substance is converted into mustard oils by enzymes in the body. These can inhibit the multiplication of various fungi, bacteria and viruses and promote blood circulation.
The sulfur-containing compounds also have an antioxidant effect, protecting the cells in the body.
Healthy vitamins and minerals
There are even more health arguments for Brussels sprouts: It contains more vitamin C than any other type of cabbage and thus helps to strengthen the immune system.
The little florets also contain a lot of vitamin B1 (thiamine), protein, potassium, fluorine, magnesium and zinc.
There is also a lot of folic acid in the cabbage, which is especially important during pregnancy. A portion of 200 grams covers the daily requirement.
Last but not least, the vegetables are low in calories. The cabbage contains only 36 kilocalories per 100 g.
Season with salt, pepper and nutmeg
The pure taste comes into its own when the florets are briefly blanched, then swirled in a little butter and seasoned with salt, pepper and nutmeg.
A Brussels sprouts puree with cream cheese and sesame potatoes or a warm Brussels sprouts salad with walnuts and cranberries are very tasty.
In the pasta, the vegetables can be combined very well with parsley pesto and capers. You can also discover another side of the Brussels sprouts in a creamy Brussels sprouts soup or in a spicy curry.
Delicious Brussels sprouts recipes can also be found on the Internet.
Before the preparation, the vegetables are washed and the stems cut crosswise so that it cooks evenly.
In general, spices such as caraway, anise or fennel make Brussels sprouts more digestible, while a pinch of sugar or a little broth in the cooking water softens the harsh cabbage taste.
Store cool and slightly damp
Brussels sprouts are still in season until March. The full aroma only arises after the frost. Then the florets are not only finer and sweeter, but also easier to digest.
When shopping, firm and closed heads are the best choice. They should be light to dark green and free from withered leaves.
Fresh Brussels sprouts can be kept in the fridge's vegetable compartment for a few days. It is best to store it slightly damp. (ad)