Brussels Sprouts: so often not the most popular in the room, but its taste is far better than its reputation.
The florets are walnut-sized and light to dark green. Like green cabbage, Brussels sprouts taste best harvested after the first frost when their sugar content reduces their strong taste and makes their cell structure softer. Brussels sprouts are usually eaten cooked as a side dish, but they can also be added to casseroles and soups, baked in the oven or cut very thinly and lightly sautéed or even eaten raw. Brussels sprouts have a valuable 4.7% of plant protein with amino acids that the body can utilize well. It is also an excellent source of vitamin C in winter and also contains many nutrients, namely vitamins B1, B2, B6, folic acid, iron, potassium and plenty of fiber. Brussels sprouts are used in traditional folk medicine to reduce both conditions of muscle weakness and tension, they can assist weight loss, improve constipation and acidosis and prevent atherosclerosis. They also have an impressive amount of a well recognized anti-cancer plant chemical, glucosinolate (237 mg per 100 g of vegetables). Thus, Brussels sprouts are a star in cancer prevention too! This is a real star among vegetables!