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Brussels sprouts are small, round, green vegetables. They are most often about 1 to 2 inches (2.5 to 5 centimeters) wide. They belong to the cabbage family, which also includes kale, broccoli, collard greens, and cauliflower. In fact, Brussels sprouts look like tiny cabbages, but they are milder in flavor.
Brussels sprouts are tender for eating when they are cooked; they may also be served raw when shredded. They are full of nutrients and can be included in many meals.
WHY THEY ARE GOOD FOR YOU
Brussels sprouts are full of vitamins, minerals, and fiber. You can count on Brussels sprouts to support your immune system, blood and bone health, and more. Eating just a few Brussels sprouts will give you plenty of vitamin C and vitamin K.
Vitamin C is a water-soluble vitamin. It is needed for normal growth and development. Water-soluble vitamins dissolve in water. Leftover amounts of...Read Article Now Book Mark Article
Vitamin K is a fat-soluble vitamin. Your body stores vitamin K in the liver and other body tissues, including the brain, heart, pancreas, and bone....Read Article Now Book Mark Article
Brussels sprouts rank high in antioxidants, just after kale and spinach. Antioxidants are substances that can help you stay healthy by preventing cell damage in the body. Just half-cup (120 milliliters, mL) of cooked Brussels sprouts will give you almost half of your daily recommended amount of vitamin C.
Many other vitamins and minerals are in Brussels sprouts, including vitamin A, potassium, and folate. Regularly eating Brussels sprouts and similar vegetables may help to prevent many common cancers, although this is not proven.
Vitamin A is a fat-soluble vitamin that is stored in the liver. There are two types of vitamin A that are found in the diet. Preformed vitamin A is f...Read Article Now Book Mark Article
Brussels sprouts are very filling. The leaves are tightly packed and dense. They are also low in calories, so they can help you maintain a healthy weight. A cup (240 mL) of Brussels sprouts has about 3 grams (g) each of fiber and protein and just 75 calories.
If you take the blood-thinning drug, warfarin (Coumadin), you may need to limit your intake of foods that are high in vitamin K. Warfarin makes your blood less likely to form clots. Vitamin K and foods containing vitamin K, including Brussels sprouts, can affect how blood-thinners work.
HOW THEY ARE PREPARED
Before you cook Brussels sprouts, be sure to wash and clean them. Cut off the tough bottom and remove any outer, wilted leaves. When cleaning Brussels sprouts before cooking, cut an X-shape in the bottom after you trim the tough bottom. This will help them cook more evenly.
Brussels sprouts can be added to any meal and prepared in several simple ways, such as:
- Microwave in a microwave-safe bowl with one-quarter cup (60 mL) of water for about 4 minutes.
- Steam in a small pan on the stove with an inch (17 mL) of water. Cover and cook for 5 to 10 minutes.
- Roast with olive oil on a sheet pan for 25 to 30 minutes at 400°F (204°C). Add a little salt and pepper, or other flavorings like red pepper flakes.
- Sauté on stove top with garlic and olive oil. Add chicken, mushrooms, or beans for a hearty meal. Add whole wheat or high fiber pasta as well.
Boiling Brussel sprouts is not recommended because much of the vitamin C is lost with this cooking method.
WHERE TO FIND BRUSSELS SPROUTS
Brussels sprouts are available year round in the grocery store produce section. You will find them near the broccoli and other greens. Pick Brussels sprouts that are firm and bright green. Avoid Brussels sprouts that are soft or yellowing.
Put Brussels sprouts on your weekly shopping list. They will last in the refrigerator for at least 3 to 5 days.
There are many delicious Brussels sprouts recipes. Here is one to try.
- Half pound (227 g) Brussels sprouts
- Half cup (120 mL) chicken broth, low-sodium
- One teaspoon (5 mL) lemon juice
- One teaspoon (5 mL) brown mustard (spicy)
- One teaspoon (5 mL) thyme (dried)
- Half cup (120 g) mushrooms (sliced)
- Trim Brussels sprouts and cut in half. Steam until tender, for 6 to 10 minutes, or microwave on high for 3 to 4 minutes.
- In a non-stick pot, bring the broth to a boil.
- Mix in the lemon juice, mustard, and thyme. Add the mushrooms.
- Boil until the broth is reduced by half, for 5 to 8 minutes.
- Add the Brussels sprouts (or other cooked vegetables).
- Toss well to coat with the sauce.
Source: United States Department of Agriculture
Academy of Nutrition and Dietetics website. The beginner's guide to cruciferous vegetables. www.eatright.org/food/vitamins-and-supplements/nutrient-rich-foods/the-beginners-guide-to-cruciferous-vegetables. Updated February 2018. Accessed June 30, 2020.
US Department of Agriculture website. Seasonal produce guide: Brussels sprouts. snaped.fns.usda.gov/seasonal-produce-guide/brussels-sprouts. Accessed June 30, 2020.
US Department of Agriculture and US Department of Health and Human Services. Dietary Guidelines for Americans, 2020-2025. 9th ed. www.dietaryguidelines.gov/sites/default/files/2020-12/Dietary_Guidelines_for_Americans_2020-2025.pdf. Updated December 2020. Accessed January 25, 2021.
Review Date: 5/26/2020
Reviewed By: Meagan Bridges, RD, University of Virginia Health System, Charlottesville, VA. Also reviewed by David Zieve, MD, MHA, Medical Director, Brenda Conaway, Editorial Director, and the A.D.A.M. Editorial team. Editorial update 01/25/2021.