The Benefits of Eating Brussels Sprouts and How to Cook Them Right

 Brussels sprouts are a type of cabbage, grown for their edible buds that resemble miniature cabbages. They are part of the Gemmifera cultivar group and have been popular in Brussels, Belgium, where they got their name. Brussels sprouts are not baby cabbages, but they belong to the same Brassica or cruciferous family as kale, broccoli, cauliflower, collard greens, turnips, mustard, and bok choy. 

They have a slightly earthy and bitter flavor that can vary depending on how they are prepared. Brussels sprouts are rich in vitamin K, which is necessary for blood clotting and bone health, and vitamin C, an antioxidant that helps promote iron absorption and is involved in tissue repair and immune function. 

Roasting or sauteeing can bring out their natural sweetness and create a slightly nutty flavor. Eating a lot of Brussels sprouts and other cruciferous veggies may help protect against certain cancers and other health issues such as high blood pressure, high cholesterol, heart disease, and diabetes. 

It is safe to eat raw Brussels sprouts as they do not contain anti-nutrients that can cause digestive issues. However, the most common side effect of eating raw Brussels sprouts is that they may cause gas in some people. Interestingly, the British eat more sprouts than any other European country around 40,000 tonnes a year.