Brussels Sprouts

Brussels Sprouts are a type of cabbage belonging to the Brassicaceae family, which also includes broccoli, kale, and cauliflower. They are named after the city of Brussels, Belgium, where they are believed to have been widely cultivated for the first time.

History

The cultivation of Brussels Sprouts can be traced back to Ancient Rome, but the first recorded description of them as a distinct species dates from the late 16th century in the Netherlands. They gained popularity in the Belgian capital, Brussels, in the 18th century and hence, acquired their name.

Cultivation

Brussels Sprouts grow in temperature ranges of 7–24 °C (45–75 °F), with highest yields at 15–18 °C (59–64 °F). Plants grow from seeds in seedbeds or from transplants, and are a suitable crop for organic farming due to their resistance to common pests and diseases.

Nutritional Value

Brussels Sprouts are rich in Vitamin C and Vitamin K. They also contain good amounts of Vitamin A, Vitamin B6, Folate, and Dietary fiber. They are also a source of protein and contain small amounts of Omega-3 fatty acids.

Culinary Uses

Brussels Sprouts are often cooked by boiling, steaming, stir frying, roasting, grilling or braising. They can be used in a variety of dishes, including salads, soups, and stews. They are a common side dish at Christmas dinner in the United Kingdom.

Health Benefits

The consumption of Brussels Sprouts has been linked to several health benefits, including improved Digestive health, increased Antioxidant intake, and potential protection against certain types of Cancer.

See Also

• Cabbage
• Broccoli
• Kale
• Cauliflower

‎