Brussels sprouts

Technically it is known as Brassica oleracea gemmifer De candolle. It is a green food plant that bears small heads or sprouts. It probably mutated from a primitive cabbage similar to collard (a large kale) sometimes in the 14th century, near Brussels, Belgium. The Brussels sprouts are tall cabbages in which many individual, miniature cabbage heads, rather than single terminal head, develop at the stem joints where leaves have been shed.

Brussels sprouts are grown best in rich, loamy, amply watered soil. They are generally started under glass and transplanted outdoors. Light frost is not injurious to Brussels sprouts and is said to improve their flavour. In cold climates, they can be planted directly outdoor early in spring. Only 130 days is required from planting to harvest. Brussels sprouts are picked individually as they mature, younger ones maturing progressively higher on the stem.

It is a very rich source of vitamin A, B, and C and minerals. It is specially useful in gastric and peptic ulcer.

It is said that string beans and Brussels sprouts furnish a natural insulin for the pancreatic functions of the digestive organs. It is very useful for diabetic patients.

Benefit and uses of Brussels sprouts.

• Brussels sprouts have many beneficial phytochemicals, have anti-cancer effects and are a good source of folate, vitamin C and iron.
• Brussels sprout juice is often used with runner or string bean juice to assist in the treatment of diabetes in adults.
• Vitamin C, present in fruits and vegetables, is a powerful antioxidant and anti-inflammatory. This anti-inflammatory activity may influence the development of asthma symptoms.
• Brussles contain Vitamin A, folacin, potassium, calcium; they have 3-5 grams of fiber per cup and at 25 calories per 1/2 cup cooked (of course with no fat) they give us a reason to eat them more often.
• Brussels reduce a woman's risk of heart attack by almost 50 percent.