Plan now to start and grow one of the garden’s most nutritious plants.
Brussels sprouts have enjoyed a surge in popularity lately. Much of that is due to the fact we’ve realized how good they are for us. Those little miniature cabbages — they are actually quite different from cabbages even though they belong to the same family, the crucifers, as do kale, broccoli, and kohlrabi — are a gold mine of necessary nutrition.
Brussels sprouts contain a lot of cardiovascular disease fighting and cholesterol lowering fiber — 13% of a man’s daily requirement in a one cup serving (9% of a woman’s) — as well as lots of vitamins C and K for bone health, carotenoids for healthy vision, and a surprising amount of protein for a vegetable — 3 grams per serving. Another attraction: that single, one cup serving has only 38 calories. Here’s the complete nutrition rundown.
But the thing that’s really made Brussels sprouts so attractive is their use in the kitchen. Brussels sprouts had gained something of a bad reputation for a couple reasons. The first was the quality of the sprouts sold at the market. Often harvested during the still-warm months, or shipped up from southern countries in the spring, they didn’t have the advantage of taking on some cold weather just as they were ready for harvest. Everyone knows that a light frost brings out a sweet flavor in any of the crucifers. (more…)