Brussels sprouts have a strong smell and a sometimes bitter taste caused by sulfur compounds released during cooking. However, brussels sprouts contain several important nutrients and have elements that are beneficial to your health.
History
Brussels sprouts are thought to have originated in northern Europe and might have first been cultivated in Belgium. Introduced to France and England in the 19th century, French migrants who settled in Louisiana subsequently brought brussels sprouts to the United States, according to FoodReference.com.
Identification
Brussels sprouts are a cruciferous vegetable best described as tiny green cabbages. They grow in clusters on thick, long stalks and are usually harvested in the fall to early spring. They have a taste similar to cabbage but slightly milder with a denser texture.
Nutrition
Brussels sprouts, which are low in saturated fat with no cholesterol, contain vitamins, minerals and are a good dietary source of fiber. Brussels sprouts supply 273 percent of the recommended daily allowance for vitamin K and 161 percent RDA for vitamin C per 156 g in addition to being a good source of thiamine, folate, riboflavin and vitamin E. Rich in minerals, brussels sprouts contain potassium, manganese, iron, phosphorus, magnesium, copper and calcium. A cup of brussels sprouts supplies 93.6 mg of folic acid, essential for proper nervous system and cellular development in a fetus. In addition, 31 percent of the calories in brussels sprouts come from protein, according to Learninginfo.org.
Cancer
Vitamins A and C and nitrogen compounds, called indoles, in brussels sprouts contain antioxidant cancer-fighting properties. Additionally, brussels sprouts top the list of cruciferous vegetables for glucosinolate content. Glucosinolates are important phytonutrients that enhance the body's natural defense systems to protect against disease, including cancer. The Ohio State University Medical Center discovered how brussels sprouts could block the proliferation of cancer cells. The study suggested that indole-3-carbinol might have anticancer effects as demonstrated when the substance reduced tumor size by up to 65 percent.
Cholesterol
Brussels sprouts contain a plant sterol that has a molecular composition similar to cholesterol. This element competes with cholesterol for absorption into the bloodstream, thus effectively helping to lower cholesterol in the body. According to Lowering Cholesterol Resources, you need to eat at least 1 g per day of foods containing cholesterol-lowering sterols. Data collected by the Netherlands Cohort Study on Diet and Cancer found that over a period of more than six years, more than 100,000 people eating the most vegetables had a 25 percent lower risk of colorectal cancers. Those eating mostly cruciferous vegetables, such as brussels sprouts, had almost twice the reduction in colorectal cancer risk, according to Learninginfo.org.
Cautions
Brussels sprouts might interfere with anticoagulant drugs such as warfarin. A study in Denmark on the effect of a diet rich in brussels sprouts concluded that a high intake of the vegetable accelerates warfarin disposal, which might contribute to less anticoagulation, as published in the European Journal of Clinical Pharmacology.
References
- FoodReference: Brussels Sprouts
- A2Z of Health, Beauty and Fitness: Brussels Sprouts Nutrition Facts
- EurekaAlert: Study Shows How Dietary Supplement May Block Cancer Cells
- LoweringCholesterolResources: Your Guide to Reducing High Cholesterol Naturally: Foods Good For Lowering Cholesterol: Which Foods Work and Why
- PubMed: The Effect of a Diet Rich in Brussels Sprouts on Warfarin Pharmacokinetics; Ovesen L,etr al.; 1988
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