This Week: Brussels Sprouts!

Brussels sprouts are small vegetable that resemble mini cabbages, and are closely related to kale, cauliflower and mustard greens. They are typically cut, cleaned and cooked to make a nutritious side along other things, and are rarely made the main component of a meal.
 
They are low in calories but high in fibre, vitamins and minerals, including Vitamin K, Vitamin C and folate. They also contain small amounts of Vitamin B6, potassium, iron, thiamine, magnesium and phosphorus. They are also quite high in antioxidants, which promote overall health and prevent damage to cells.
 
The high fibre content contributes to better regularity and digestive health, as well as reducing the risk of heart disease and diabetes. Fibre has also been linked to keeping blood sugar levels steady. The Vitamin K in brussels sprouts is essential for coagulation, which is the formation of blood clots to stop bleeding. It also plays a role in bone growth, and has been known to help protect against osteoporosis.
 
Brussels sprouts are one of the best vegetable sources available for Vitamin C content, with 48mg found in just ½ a cooked cup of them. Vitamin C boosts a number of health benefits to the body, including growth/repair of tissues, producing collagen, enhancing immunity, and increasing your iron absorption. These effect are related to healing and preservation of the skin, amongst other things.
 
Brussels Sprouts are easy to incorporate into any diet due to their versatility. People often enjoy them roasted, boiled, sauteed, or baked. For a simple side dish, first cut off the ends of the Brussels sprouts. Mix the sprouts with a bit of olive oil, salt, and pepper, and then roast them on a baking sheet until they’re crispy. You can also add Brussels sprouts to pasta dishes, frittatas, or stir-fries for a flavourful and nutritious dinner.
 
Detriments: Potential side effects of sprouts, like any other cruciferous vegetables (Cabbage, cauliflower etc.) can include bloating, gas and gut aches. Also, if you are taking blood-thinning medication, such as warfarin, it’s important that you maintain a consistent vitamin K intake. For this reason, you may need to be mindful of your intake of foods high in vitamin K, such as Brussels sprouts.