Guest guest Posted May 10, 2007 Report Share Posted May 10, 2007 HEALTHY FOODS - BRUSSELS SPROUTS Why should I be eating brussels sprouts? Brussels sprouts belong to the cruciferous family of vegetables alongside broccoli, cauliflower, kale and cabbage. Like other green vegetables in the same family, Brussels sprouts contain sulphur, needed for detoxification. They also contain calcium, magnesium, vitamin K, vitamin C, folate and potassium. The folic acid in Brussels sprouts make them particularly valuable during pregnancy as a deficiency can increase the risk of the baby developing neural tube defects. One cup of Brussels sprouts contains 100 milligrammes of folic acid. Brussels sprouts can be steamed and eaten as a side vegetable, mixed with cooked chestnuts for an extra special side dish or added to soups, stews and casseroles for extra flavour and nutrition. Research Researchers in Holland found that 300 grammes of cooked Brussels sprouts daily for three weeks reduced DNA damage in healthy volunteers. This is a highly beneficial property as DNA damage can lead to cancer and other diseases. Sulforaphane is formed when cruciferous vegetables such as Brussels sprouts are chopped or chewed. Sulforaphane is known to result in the production of liver enzymes needed for detoxifying chemicals. A study published in the Journal of Nutrition also suggests that sulforaphane may help to prevent the proliferation of breast cancer cells. Who can benefit from eating Brussels sprouts? • Anyone wanting to improve their bone health • Anyone wishing to aid their liver detoxification capacity • Anyone wishing to protect themselves from diseases such as cancer • Anyone who is pregnant or planning to become pregnant Raw cruciferous vegetables such as Brussels sprouts can interfere with the uptake of iodine by the thyroid so those with an underactive thyroid should eat these vegetables cooked and in moderation only. Serving suggestion and amounts It is a good idea to eat something green like Brussels sprouts every day. Aim to eat a cupful of Brussels sprouts or other cruciferous vegetables five times a week. Quote Link to comment Share on other sites More sharing options...
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