Friday, 18 December 2009

Facts About Brussel Sprouts



  • Sprouts contain high levels of Vitamin C - weight for weight the contain more than three times that of Oranges.
  • Sprouts are packed with Folic Acid - a vitamin very important for pregnant women.
  • Sprouts have anti-cancer properties - they contain Sinigrin which protects us by suppressing rogue cells.
  • The name Brussel Sprouts is a bit of a mystery as they are thought to come from Iran and Afghanistan.

  • The forerunner to the modern sprout is said to have first been cultivated in ancient Rome.
  • Sprouts in Belgium have been documented  as early as the 1200s.
  • Sprouts have high levels of Sulforaphane, this is the compound that gives out the smell of rotten eggs when they are cooked to much.
  • Sprouts  should only be in the boiling water for four to six minutes.
  • Sprouts have a sweeter taste if they have had a frost on them before they are picked.
  • To prepare Brussel Sprouts - cut of the stalk and remove the outer damaged leaves, then cut a cross into the bottom of the sprout to help cook the base of the stalk.  They can either be boiled, steamed or roasted.

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