No one knows the origin of the sprouts though its logical assumption is that it was originated in Belgium. We can find recipes from the 18’th century. Like almost all vegetables, brussels sprouts are naturally low in fat and calories.
Brussels sprouts grow in bundles of 20 to 40 years in the stem of a plant that grows from two to three feet tall. But unlike most vegetables, sprouts are very high in protein, which is more than a quarter of their calories. Although the protein is incomplete – it does not provide a full range of essential amino acids – this can be done and can be completed with whole grains. This means that you can skip the protein source of higher calories as high-fat meat and sometimes rely on Brussels sprouts and grains.
Brussels sprouts are loaded with vitamin A, folic acid, potassium, calcium. They have 3-5 grams of fiber per cup, and 25 calories per 1/2 cup cooked, they give us a reason to eat them more often. Brussels sprouts is one of those foods that fill you up without filling you out.
Brussels sprouts are very high in fiber, and they belong to the family which struggles against diseases like Brassica which is (cabbage) vegetables. In fact, they look like miniature cabbages. Like broccoli and cabbage – in other cruciferous vegetables – Brussels sprouts may protect against cancer with their indole, a phytochemical.
Brussels Sprout are very important nutritionally, because they have a long season and are one of the best suppliers of vitamin C (anti -cancer agent), cup weighing 100 g (4 ounces) will provide a feed more than 100 mg of vitamin c, which is more than twice as much as the same weight of orange. After cooking, vitamin C and its 35 mg per 100 g.
Brussels Sprouts gallery