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Benefits of Brussels sprouts

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Family: Brassicaceae

Brussels sprouts (Brassica oleracea var. Gemmifera) are vegetables, such as cabbage, cauliflower, kohlrabi, etc, or other important food crops such as radishes. They have a round shape,which is formed by several layers of dark green leaves. They are eaten whole with the leaves. Their taste and odor is very intense. They appears as a cultivated plant in many places of the world during the winter season.

Brussels sprouts  are very high in fiber, and they belong to the disease-fighting cabbage family.

They are naturally low in fat and calories.

Brussels sprouts are loaded with vitamin A, vitamin B9, potassium, magnesium, phosphorus, calcium, iron. They are also particularly rich in vitamin C, another anti-cancer agent. They also contain smaller amounts of zinc, manganese, selenium, copper, sodium and other B vitamins and vitamin E.

They contain a lot of folic acid ( Folate) which is very suitable for pregnancy, since this element is required for delivery to be carried forward normally. It is involved in the formation of bones. It is necessary for the formation of red blood cells, in combination with vitamin B12 ( cobalamin), and cells of the body in general.

They are a very suitable food for those who suffer water retention, so they should usually be eaten by obese or arthritic people or those seeking to reduce weight.