Brussels sprouts: Properties and health benefits
The brussels sprouts, features for its small size and green color, are an excellent source of nutrients and benefits to health. This traditional winter vegetable belongs to the variety of cruciferous (like the broccoli, white cabbage, red cabbage or cauliflower), with the particularity that Brussels sprouts are the most contribute vitamin C.
Good for health and care for the weight, because these are low in calories, only 45 kcal per hundred grams, being a perfect ingredient to include in the slimming diets. Let’s look, more closely, what are the properties and benefits of these small cabbages.
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Properties
Most of its composition, 85%, is water. It contains minerals (potassium, iron, phosphorus, magnesium, sodium, iron, zinc, selenium) and vitamins (B, C, E and K), protein and fiber. It is also rich in citric acid enhances the beneficial actions of vitamin C.
It also contains a number of antioxidants, such as thiocyanates, zeaxanthin, sulforaphane and isothiocyanates. The antioxidants are essential to fight free radicals responsible for premature aging of cells. Brussels sprouts are also rich in thiamine and folic acid, the latter particularly useful in pregnancy. It is necessary to emphasize its content in folates, involved in the formation of antibodies in the immune system, and phytochemicals, which help to stimulate the defenses. With all these components, what are the health benefits?
Benefits
Brussels sprouts offer multiple benefits.
Folic acid is not only essential in pregnancy to prevent some serious birth defects, but also an ally for women’s health, particularly to protect fertility. Its vitamin K content, for example, helps protect blood vessels and strengthens bones, being a food to be included in the diet during menopause, stage in which increase the risk of osteoporosis.
Brussels sprouts help to fight bad cholesterol (LDL) and preserve the intestinal function. The eye health also benefits from this vegetable.
How to prepare them
The best time to consume them is between the months of October and December. To cook this vegetable it is best to boiling water or prepares it to steam, so that concentrated more nutrients. In addition to being a first nutritious dish, these are also a perfect ingredient to add to the stew, combined with other vegetables and legumes. You can take sauteed with ham or mushrooms or prepare as a cream.