*Brussels sprouts are the leafy green buds of the plant Brassica oleracea of the family Brassicaceae.

*They look like miniature cabbages, and are a cool season crop.

*Color typically is sage green, but some Brussels sprouts with a red hue are also found.

*They have a slightly sweet taste with a crisp, dense texture. Overcooking releases certain sulphur containing compounds that have an unpleasant odor.

*They are about 0.5-1 inch in diameter and grow in bunches of 20-40 on the stalk of the plant.

*Brussels sprouts contain naturally-occurring substances called goitrogens that can interfere with the normal functioning of the thyroid gland. People with known untreated thyroid problems may want to avoid Brussels sprouts for this reason. Cooking inactivates these goitrogens to some extent.

*Buying and storage: Select Brussels sprouts that are firm, compact (without loose leaves) and bright green. The leaves should not be discolored, soft, wilted or have any holes in them. They are at their best from autumn to early spring. They taste best when fresh. To store, place unwashed Brussels sprouts in a plastic bag in the refrigerator away from light, and they keep well for about a week to 10 days.

Is it raw?

Yes and No.
*Yes, when eaten raw in salads after washing in it in plenty of cold water.
*No, when steamed, sautéed, boiled or stir-fried. Overcooking destroys the nutrients.

Health Benefits

1. Brussels sprouts are very low in calories, have minimal amounts of fats and no cholesterol.

2. Brussels sprouts have many useful phytonutrients like di-indolylmethane and glucoraphanin.

3. Di-indolylmethane is a potent modulator of our body's immune response system with anti-viral, anti-bacterial, and anti-cancer activity. Glucoraphanin is processed into a compound called sulforophane when chopped or chewed, which has anti-cancer properties. These compounds act by deactivating and suppressing various metabolites that are produced in the proliferation of tumor cells.

4. Sulforophane boosts the ability of liver and skin cells’ detoxifying abilities by releasing the enzymes needed for detoxification, thus reducing the risk of skin cancers like melanoma, leukemia and liver cancers.

5. A very good source of folic acid, a B- group vitamin, which is very essential for proper cell division because of its role in DNA synthesis. When consumed regularly by pregnant women, it prevents birth defects like spina bifida in the fetuses.

6. Folic acid is also essential for a healthy heart. It prevents the accumulation of homocysteine, an intermediary metabolite of protein metabolism, which promotes atherosclerosis by reducing the integrity of blood vessel walls and by interfering with the formation of collagen.

7. Good source of B- group vitamins like thiamine, riboflavin, niacin, and B6 that are essential to enhance the energy production from the foods.

8. Excellent source of Vitamin A and beta-carotenes. They enhance the eye sight, fight against acne, and result in smooth radiant skin.

9. Excellent source of Vitamin C, a natural water soluble antioxidant. It enhances the body's immune system, increases the elasticity of skin and blood vessels, and prevents bruising of the skin.

10. Good source of Vitamin E and selenium, which are natural antioxidants that scavenge the free radicals that oxidize fats, preserves the integrity of cell membranes, and protects our body.

11. Good source of Vitamin K, which prevents internal and external bleeding.

12. Good source of calcium. It strengthens the bones and reduces the risk of osteoporosis.

13. Good source of other minerals like iron, potassium, phosphorus, magnesium, zinc and manganese which play a very important role in maintaining proper metabolic activities of the body.