10 things you didn't know about Brussels sprouts – The Oxford Student (2024)

FAQs

What you didn't know about brussel sprouts? ›

Brussels sprouts contain zeaxanthin, an antioxidant that's considered important in promoting eye health. Brussels sprouts kept in a plastic bag will stay fresh for up to 10 days in your refrigerator's vegetable drawer. Once steamed and cooled, they can be bagged and kept in the freezer for up to a year.

Brussels sprouts are members of the cabbage family. They look like Barbie-size cabbages 3. There are more than 110 different varieties of sprouts 4. A half cup of this vegetable contains more vitamin C than an orange.

Eating a lot of Brussels sprouts and other cruciferous veggies may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate. Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes.

Containing more vitamin C than an orange and with just eighty calories in a half pound, Britons eat more of them than any other European country, around 40,000 tonnes a year — and yes, we do eat them all year round.

3 Just keep in mind that Brussels sprouts are high in fiber, which can cause abdominal pain, bloating, and gas if you eat too many.

If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).

Sprouts are a great source of vitamins A, B-complex, C, and E. The vitamin content increases by up to 20 times the original value within only a few days of sprouting.

How Did Brussels Sprouts Get Their Name? Brussels sprouts are named after the capital city of Belgium — they were cultivated in the country in the 16th century. Knowing this fact can help you remember that it's Brussels sprouts, not Brussel sprouts, and it's Brussels sprout even if you're only referring to one sprout.

When Brussels sprouts are cooked, they may undergo some nutrient changes. Levels of the antioxidant vitamins E and K increase during cooking, but levels of some water-soluble nutrients, such as vitamin C, decrease.

Soaking Brussels sprouts in water is a terrific way to prep them to have a soft, juicy center that cooks to the perfect doneness in the same amount of time it takes those outer leaves to get nice and crispy.

Is it OK to eat Brussels sprouts everyday? ›

Is it OK to eat Brussels sprouts everyday? Go for it. “If you enjoy sprouts and can tolerate them, absolutely! They're lower in calories and contain a myriad of important nutrients” says Snyder.

Commercial production of Brussels sprouts in the United States is concentrated in California, with some East Coast production on Long Island, New York.

Most U.S. production is in California, with a smaller percentage of the crop grown in Skagit Valley, Washington, where cool springs, mild summers, and rich soil abounds, and to a lesser degree on Long Island, New York. Total US production is around 32,000 tons, with a value of $27 million.

Problems most likely to be encountered include; Wilting young plants: Plants may wilt after planting due to lack of water. Adequate water at planting and subsequently is required.

Are Brussels Sprouts Just Baby Cabbages? Sorry to burst a Barbie-sized bubble, but no, these sprouts are not actually baby cabbages. However, they are in the same family, the Brassica, or cruciferous family. Other members include kale, broccoli, cauliflower, collard greens, turnips, mustard, and bok choy.