Natural Food Energy | Health Benefits Of Brussels Sprout | A small but powerful defender of the immune system, this crunchy vegetable easily punches above its weight in nutrients thanks to its high levels of antioxidants.
A small but powerful defender of the immune system, this crunchy vegetable easily punches above its weight in nutrients thanks to its high levels of antioxidants.
Brussels sprouts are crammed with phytonutrients, such as sulforaphane, a glucosinolate that triggers the release of detoxifying and anti-carcinogenic enzymes. The vegetables are a good source of vitamin B5, an immune stimulant that triggers the production of antibodies, and they contain lots of immunity-building vitamin C, which keeps us youthful by preventing eye disease and protecting the memory. Sprouts are also a good source of folic acid, which plays an important role in reproductive health and fights heart disease.
Dense in fiber, Brussels sprouts keep the digestive system working efficiently and cholesterol low. They are good for the skin too, giving it a healthy, lustrous glow.
With their high vitamin and mineral content, Brussels sprouts are especially effective in supporting the immune system during the winter months when infections are most likely to strike.
Brussels Sprout Nutrients
Brussels Sprout Nutrients | Vitamins: B1, B2, B5, B6, C, E, K, folic acid, beta-carotene; calcium, COPPER, IRON, MAGNESIUM, MANGANESE, PHOSPHORUS, POTASSIUM; GLUCOSINOLATES; FIBRE; OMEGA-3 ESSENTIAL FATTY ACIDS; PROTEIN,
18 Benefits Of Brussels Sprout
- BLOOD-SUGAR BALANCING
- GOOD FOR THE BRAIN
- GOOD FOR HAIR, TEETH, AND NAILS
- GOOD FOR THE SKIN
- GOOD FOR THE EYES
- GOOD FOR THE HEART
- GOOD FOR THE IMMUNE SYSTEM
- GOOD FOR THE MUSCULOSKELETAL SYSTEM
- GOOD FOR THE DIGESTIVE SYSTEM
- GOOD FOR THE HORMONAL SYSTEM
Brussels Sprout Recipes
NUTTY SPROUT STIR-FRY
- 2 onions, sliced
- 150g/ 5 ½ oz/ 1 cup blanched almonds
- 4 tbsp olive oil
- 600g/ 1lb 5oz Brussels sprouts, trimmed and sliced
- Ground black pepper, to taste
Fry the onions and almonds in the oil until the onions are soft. Blanch the sprouts for 1 minute in a pan of lightly salted boiling water, and then add to the pan with the onions and almonds, cooking gently until the sprouts are tender. Season to taste with black pepper and serve.
BRUSSELS SPROUTS WITH BACON
- 450g/ 1lb Brussels sprouts, trimmed
- 115g/ 4oz back bacon, diced
- 100g/ 3 ½ oz/ ¼ cup roasted, salted pistachios, shelled
- 4 tbsp balsamic vinegar
- Salt and ground black pepper
Steam the sprouts for 5-10 minutes, until almost tender. In a frying pan, cook the bacon until crisp. Remove the bacon; add the sprouts to the pan and sauté for 1-2 minutes. Add the pistachios and vinegar, and continue to cook for 1-2 minutes, reducing the vinegar and glazing the sprouts and nuts. Return the bacon to the pan, season, and mix well and serve.
BRUSSELS SPROUTS WITH CHESTNUTS
- 4 bacon rashers (optional)
- 400g/ 14oz Brussels sprouts, trimmed
- 400g/ 14oz chestnuts, cooked or vacuum – packed
- 25g/ 1oz butter
- Salt and ground black pepper
Grill the bacon, if using, and cut into strips. Steam or boil the sprouts for 5 minutes until cooked but still crunchy. Drain the sprouts, add the chestnuts, butter and the bacon strips, if using. Season and serve immediately.