Brussel sprouts are a member of the Gemmifera Group of cabbages, grown for its edible buds. The leaf vegetables are typically 1.5–4.0 cm in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, and may have gained its name there.
Brussel sprouts look like baby cabbages not because they are baby cabbages, but because they're part of the same family. With cabbages, we eat the head that grows out of the ground. Brussels sprouts, on the other hand, are buds that grow along the length of a thick, fibrous stalk.
Many report these Benefits
Rich in antioxidants: Brussels sprouts are antioxidant powerhouses. One study found that when volunteers ate about two cups of Brussels sprouts per day, damage at the cell level was slashed by nearly 30%.
Brussels sprouts are loaded with vitamin K: Per cup, cooked Brussels sprouts pack over 250% of the recommended daily target for vitamin K. In addition to helping to clot blood, this nutrient plays a role in bone health and may help protect against bone loss.
Brussels sprouts provide disease protection: Compounds in Brussels sprouts act like natural detoxifiers, meaning they help deactivate potentially damaging chemicals or shuttle them out of the body more quickly. In addition, the sulfur compounds in Brussels sprouts are known to reduce ulcer risk by limiting Helicobacter pylori (H. pylori) overgrowth and preventing bacteria from clinging to the stomach wall.
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