Editorial Chef
The Brussels sprout is a small member of the cabbage family best known for its savory and delicious edible buds that look like miniature cabbages. As its name suggests it has been popular for a long time in Brussels, Belgium.
This cabbage-like leafy green vegetable typically grows to about 2.5 to 4 cm in diameter. They grow well in cool temperatures and are ready for harvesting in 3 to 6 months. It belongs to the same family of vegetables such as cabbage, collard greens, broccoli, cauliflower, kale, and kohlrabi.
This plant is usually green in color but some varieties also come in purple color. The fresh sprout is usually brilliant in color, firm, and tight-leafed. Buds that are soft, feel light in weight, are yellowish, or have loose leaves are not fresh.
The buds can be stored in a refrigerator for just a couple of days and no more. They should be stored in airtight containers or zip-locked plastic bags.
How to prepare the Brussels Sprout for Food
Wash thoroughly under running water plus soaking in salt water for several minutes to remove any soil, insect eggs, and insecticide residue. The ideal method of cooking is to blanch for no more than five minutes as this ruins the texture and flavor.
The blanched vegetable can then be added to the other dish that it is part of to complete the preparation. Other preferred methods of cooking include steaming and microwave cooking. Other methods of cooking the Brussels sprout include roast which is common in Europe. You can also braise them with other vegetables and in casserole dishes.
Nutritional Information
100 grams of Brussels sprouts provide just 45 calories and contain no cholesterol. It contains antioxidants, vitamins, and minerals in varying quantities.
They provide great amounts of B-complex vitamins such as folates, pyridoxine, thiamin, riboflavin, pantothenic acid, and Niacin. It is also a great source of vitamin A, vitamin C, and vitamin K. It is also rich in potassium and copper. Iron, manganese, and phosphorus are also plenty in this vegetable. Other minerals present are zinc, selenium, magnesium, and calcium.
