Brussels Sprouts

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Although Brussels sprouts have a bad reputation as the enemy of children everywhere at the dinner table, they actually have a lot of nutritional benefits. They are a great source of vitamin A, folacin, potassium, calcium, and fiber, and are low-fat and high in protein. While they may not be everyone’s favorite taste, some people find them quite delicious. In this article, we will discuss growing and selecting Brussels sprouts, as well as the health benefits they offer.

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Brussels sprouts are cabbage-type heads, nestled in large green leaves.

About Brussels Sprouts

Brussels sprouts are miniature cabbage-like heads, 1 or 2 inches in diameter, nestled among large green leaves, and sprout from a tall main stem. Brussels sprouts belong to the cabbage or cole family and have similar growing habits and requirements. They are hardy and the most cold-tolerant of the cole family vegetables, making them easy to grow in the home garden.

Common Name: Brussels Sprouts
Scientific Name: Brassica oleracea; Gemmifera Group
Hardiness: Very Hardy (will survive first frost)

In the next section, we’ll discuss when to grow and harvest Brussels sprouts.

If you want more information about Brussels sprouts, try:

  • Cooking Brussels Sprouts: Learn how to prepare Brussels sprouts.
  • Vegetable Gardens: Grow a full harvest of great vegetables this year.
  • Gardening: We answer your questions about all things that come from the garden.

Growing Brussels Sprouts

After being transplanted, Brussels sprouts require regular maintenance and some time to grow, but they are hardy vegetables with some types even being disease-resistant.

How to Grow Brussels Sprouts

Brussels sprouts grow best in fertile soils and are frost-tolerant. They do well in cool growing seasons, with day temperatures less than 80 degrees Fahrenheit and night temperatures 20 degrees Fahrenheit lower. If the weather is too cold for too long or too warm, the sprouts will taste bitter. If they develop in hot weather, they may not form compact heads but instead will remain loose tufts of leaves.

Brussels sprouts are usually grown from transplants. In areas with a long cool period, seeds can be sown directly in the garden in the fall for winter harvest. Plant transplants that are four to six weeks old. If the transplants are leggy or have crooked stems, plant them deeply so they won’t grow top-heavy.


Brussels sprouts are often grown from transplants.

To harvest Brussels sprouts, you need to wait almost three months after transplanting. The sprouts mature from the bottom of the stem upward, so start from the bottom and remove leaves and sprouts as the season progresses. There are different varieties of Brussels sprouts, such as Jade Cross Hybrid, Long Island Improved, and Diablo, each with its unique features. When selecting Brussels sprouts, color and the head of the sprouts are essential. The sprouts should be bright green with firm heads. Preparing Brussels sprouts can be somewhat complex, but you can learn more about it by checking out resources such as Cooking Brussels Sprouts, Vegetable Gardens, and Gardening.

/> Cholesterol 0 mg Carbohydrates 6 g Fiber 2 g Protein 3 g Sodium 15 mg

Summary:

Fresh Brussels sprouts are best selected with a pronounced green color, tight, compact, firm heads, and fewer yellowed, wilted, or loose leaves. The smaller heads are more tender and flavorful, while similar-sized ones cook evenly. They can last for a week or two when stored in the refrigerator in the cardboard container or a loosely closed plastic bag. The preparation involves debugging them by dunking sprouts in ice water, trimming stem ends, and cutting an “X” in the bottoms to cook the insides and leaves at the same rate. Steaming is the best cooking method to preserve nutrients and minimize odor. Overcooking leads to a loss of valuable vitamin C, and they are best served with a squeeze of lemon or a mustard sauce. Brussels sprouts are naturally low in fat and calories but high in protein, fiber, vitamin A, folacin, potassium, and calcium, making them a good-for-the-body food that fills you up without filling you out. They belong to the disease-fighting cabbage family, protect against cancer, and are particularly rich in vitamin C.

The table shows the nutritional values of Brussels sprouts. They have zero cholesterol and two grams of protein, as well as 7 grams of carbohydrates and 2 grams of dietary fiber. Additionally, they contain 604 IU of Vitamin A, 48 mg of Vitamin C, and 1 mg of Iron. They also have 247 mg of Potassium and 1,369 micrograms of Carotenoids.

For more information on Brussels sprouts, check out resources on cooking and growing them, as well as information on nutrition and gardening. However, it’s important to note that this information is solely for informational purposes and is not intended to provide medical advice. It’s always best to consult with a physician or health care provider before making any changes to your diet or health routine.

FAQ

1. What are Brussels sprouts?

Brussels sprouts are a type of vegetable that belong to the Brassicaceae family, which also includes broccoli, cauliflower, kale, and cabbage. They look like miniature cabbages and grow on a stalk, with each sprout measuring about 1-2 inches in diameter.

2. How do you cook Brussels sprouts?

There are many ways to cook Brussels sprouts, including roasting, sautéing, steaming, and boiling. One popular method is to roast them in the oven with olive oil, salt, and pepper until they are crispy and caramelized. Another option is to sauté them with garlic, butter, and lemon juice for a bright and flavorful side dish. Steaming Brussels sprouts is a quick and easy way to cook them, and boiling them is a great way to incorporate them into soups and stews.

3. Are Brussels sprouts healthy?

Yes, Brussels sprouts are very healthy! They are low in calories but high in fiber, vitamins, and minerals. They are especially rich in vitamin C, vitamin K, and vitamin A. Brussels sprouts are also a good source of folate, potassium, and iron. Studies have shown that eating Brussels sprouts may help reduce the risk of certain cancers and improve heart health.

4. How do you choose and store Brussels sprouts?

When choosing Brussels sprouts, look for firm, compact sprouts with no yellowing or browning. The smaller sprouts tend to be sweeter and more tender than larger ones. Store Brussels sprouts in the refrigerator in a plastic bag or container, and they should last for up to a week. If you notice any mold or rotting, discard those sprouts.

5. What are some ways to use Brussels sprouts in recipes?

Brussels sprouts are a versatile vegetable that can be used in many recipes. They can be roasted, sautéed, or steamed and served as a side dish, or they can be added to salads, soups, and stir-fries. Brussels sprouts can also be shredded and used as a substitute for cabbage in coleslaw or as a base for a grain bowl. Another option is to slice them thinly and use them as a pizza topping or in a frittata.

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