The Brussels sprout resembles a miniature cabbage. The name stems from the original place of cultivation. Brussels sprouts have a lot of redeeming health benefits – they have good amounts of vitamin A, vitamin C, folic acid and dietary fiber. They are also a good source of folacin and potassium. One serving (1/2 cup cooked) contains approximately 30 calories.
Phytochemicals found in Brussels sprouts can help protect against disease, including cancer. You should consider learning to love Brussels sprouts, especially if you are pregnant or considering having a baby. One-half cup of Brussels sprouts supplies almost 50mg of folic acid, a B-vitamin essential for DNA synthesis.
If you have not enjoyed Brussels sprouts in the past, you may want to try preparing them in a new way. Brief cooking methods are best – by steaming or briefly boiling Brussels sprouts, you can preserve both the folate and the vitamin C. You can steam Brussels sprouts for 8-10 minutes until tender, or cook them in an inch of boiling water for the same amount of time. You can also cook them in the microwave by placing them in a microwave-safe dish with 2-3 tablespoons of water, covering and microwaving on high for 5 minutes.
Traditional recipes for Brussels sprouts usually include butter or oil to bring out the flavor. If you do use an added fat, use just a small quantity, or substitute a low fat olive oil spread. You may also want to toss the sprouts with a clove of finely chopped garlic, then add vinegar and serve. If you prefer no added fat, you can cook sprouts and then add chopped fresh herbs such as parsley, chives or thyme, tossing them through over low heat.
Rebecca
