Brussels Sprouts

  • Brussels sprouts look like baby cabbages for a good reason: They’re a member of the cabbage family that includes veggies with edible leaves.

  • They really are named after Brussels, the capital of Belgium, where they were a popular 16th century crop.

  • There are more than 110 different varieties of brussel sprouts.

  • The smallest Brussels sprouts are marble-sized morsels while larger varieties are as big as golf balls.

  • Unlike most other fruits and vegetables, Brussels sprouts don't need to ripen before you eat them.

  • Brussel sprouts contain high levels of vitamins A and C, folic acid and dietary fibre, and can help protect against colon and stomach cancer.

  • An 80g serving of brussel sprouts contains four times more vitamin C than an orange, and a cup of cooked Brussels sprouts contains only about 60 calories.

  • Brussels sprouts pack in 4 grams of protein per cup

  • There is 4 grams of fiber per 1 cup of cooked Brussels sprouts.

  • They’re also good source of calcium, potassium, and vitamins C, A, and K.

  • You can boil, steam, microwave (with some water to keep them drying out), stir-fry, roast, or bake Brussels sprouts.

  • Carving an X in the bottom of stems before steaming helps sprouts cook more evenly.

“Attitude is a little thing that makes a big difference.”
— Winston Churchill...

“Attitude is a little thing that makes a big difference.” Winston Churchill