Brussels Sprouts… who would have thought that this innocent miniature cabbage look-a-like could create so much divide, adults and all! Whether you love them or hate them, these little bundles are in season… ready to be enjoyed!
I do come with a little bias… I am a fan of this tiny cabbage look-a-like. I find these delicious when stir-fried, seasoned with cracked pepper and a touch of salt. But, if they are overcooked and soggy, they certainly challenge my taste buds! Overall, I think the key is avoid overcooking them – I stir fry them in oil for about 5-8 minutes!
What is your experience? What’s your secret for cooking Brussels Sprouts?
Aside from being quite delicious, Brussels Sprouts contain ‘glucosinolates’ which have been shown to induce the activity of detoxification enzymes, exerting an anticancer effect (1). They have also been shown to provide protection from oxidative stress through elimination of reactive oxygen species. It is thought that this activity may be behind the observed link between vegetable (Brassica) intake and cancer protective effects (1).
Brussels Sprouts are also a great source of fibre! They also contain a good amount of vitamin C, vitamin K, vitamin A, and folate, as well as some magnesium, iron, zinc, calcium, niacin, and riboflavin! (2)
I hope you enjoy!
Ines Astudillo, paediatric dietitian
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1. New Zealand Food and Safety Authority. Glucosinolates – Information Sheet. http://www.foodsafety.govt.nz/elibrary/industry/Glucosinolates_Information-Modified_Amino.pdf [online] accessed 20/07/2017
2. FSANZ. AUSNUT 2011-13 food nutrient database. http://www.foodstandards.gov.au/science/monitoringnutrients/ausnut/ausnutdatafiles/Pages/foodnutrient.aspx [online] access 20/07/2017