About food. Brussels sprout.

Ordinary products-vegetables, fruits, nuts, juices and berries – are not just our taste preferences. That's what makes us who we are. It also enriches and enriches the elements necessary for life. But what if we make changes to our usual diet? After all, each product is a storehouse of certain substances that affect the body. Our health, well-being and mood depend on what we eat. And the task of each of us is to learn this information and learn how to use it.

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Brussels sprout

Brussels sprouts were bred from Kale by vegetable growers in Belgium, where they spread to France, Germany and Holland. Carl Linnaeus first scientifically described cabbage and named it Brussels in honor of the Belgian gardeners from Brussels. Brussels sprouts are widely cultivated in Western Europe (especially in the UK), USA and Canada. In the food used light green leaf heads in the leaf axils on the stem of the plant. The taste is sweet and nutty, not similar to the taste of cabbage. It is best to choose bright green, strong, dense and small heads-large can be bitter.

Calories of Brussels sprouts

Caloric content of fresh Brussels sprouts – 43 calories per 100 gr. In 100 gr. frozen Kale contains 36 calories. All, including people who are overweight, show this product for use.

Nutritional value in 100 grams:

Proteins, gr	Fat, gr	Carbohydrates, gr	Ash, gr	Water, gr	Calorific value, kcal
4.8	0.3	3.1	1.3	86	43

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Brussels sprouts are rich in folic acid, contain a large amount of high quality and easily digestible protein, fiber, iron, potassium, magnesium, phosphorus, as well as b vitamins, provitamin A.

And vitamin C is contained in it 2-3 times more than in other types of cabbage, it is an ideal diet with increased fatigue and to strengthen the immune system. It has a very delicate taste, steamed it is incredibly soft and pleasant. Before cooking, the cook is advised to cut the stalk to avoid bitterness. You can make a crumbly salad of this cabbage, simply by separating each leaf from each other.

Brussels sprouts do not contain sodium and cholesterol, a low calorie product that has anti-carcinogenic properties reduces risk of cancer and cardiovascular diseases (coronary insufficiency, hypertension). It increases the resistance of a person to infectious diseases, maintains the strength of the walls of his blood vessels, has a positive effect on the functions of the nervous and endocrine systems and the liver.

Pregnant women are advised to include Brussels sprouts as a source of folic acid in their diet. It is necessary for the proper development of the nervous system and reduces the risk of birth defects in children. The high content of vitamin C in Brussels sprouts helps young mothers to maintain a great complexion.

It is also good to introduce into the diet of Brussels sprouts to people who have undergone surgery, as the folacin available in the cabbages promotes the formation of red blood cells (red blood cells).

The juice of Brussels sprouts is recommended for the prevention and treatment of cancer, especially breast cancer, rectum and cervix, anemia, constipation, as well as coronary heart disease, diabetes, insomnia, colds, upper respiratory tract, bronchitis, asthma, tuberculosis.

Together with carrot mixture, salad juices and bean juices, it gives a combination of elements that enhances and restores the function of the pancreas.

Brussels sprouts are harmful to people suffering from gout, as this product contains a large number of purines. In the cabbage and color.

It is not recommended to use Brussels sprouts for people with diseases of the gastrointestinal tract, as well as those who have weakened stomach peristalsis due to increased acidity of this product.