The Brussels sprout is a leafy green vegetable grown for its edible buds.
It is a form of cabbage, belonging to the mustard family Brassicaceae.
Forerunners to modern Brussels sprouts were probably cultivated in Ancient Rome.
Brussels sprouts may have been grown in Belgium as early as 1200, but the first recorded description of it dates to 1587.
Production of Brussels sprouts in the United States began in the 18th century, when French settlers brought them to Louisiana. The first plantings in California‘s Central Coast began in the 1920s, with significant production beginning in the 1940s.
Today, Brussels sprouts are widely grown in Europe and North America.
Though commonly grown as annuals, Brussels sprouts are biennial plants and will produce yellow flowers with four petals if kept for two seasons.
Brussels sprouts grow in temperature ranges of 7–24 °C (45–75 °F), with highest yields at 15–18 °C (59–64 °F).
Fields are ready for harvest 90 to 180 days after planting. The edible sprouts grow like buds in helical patterns along the side of long, thick stalks of about 60 to 120 cm (24 to 47 in) in height, maturing over several weeks from the lower to the upper part of the stalk. Each stalk can produce 1.1 to 1.4 kg (2.4 to 3.1 lb), although the commercial yield is about 900 g (2 lb) per stalk.
Brussels sprouts are typically from 2.5 to 4 cm (1 to 1.6 in) in diameter and look like miniature cabbages.
Brussels sprouts suffer from a truly undeserved poor reputation. When prepared properly by gently steaming, Brussels sprouts have a sweet, nutty flavor and a crisp texture. If overcooked, Brussels sprouts produce a strong foul odor and become mushy in texture. An overcooked Brussels sprout is truly vile, while a steamed
Brussels sprout topped with garlic butter or Hollandaise sauce is a gourmet delight. Common toppings also include Parmesan cheese and butter, balsamic vinegar, apple cider vinegar, bacon, pistachios, pine nuts, mustard, brown sugar, chestnuts, or pepper.
There are 43 calories in 100 grams (3.5 ounces) of Brussels sprouts.
Brussels sprouts are rich in many valuable nutrients. They are an excellent source of vitamin C and vitamin K. They are also a very good source of folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids. They are also a good source of iron, vitamin B2, protein, magnesium, pantothenic acid, vitamin A, niacin, calcium and zinc. It also contain numerous disease-fighting phytochemicals including sulforaphane, indoles, glucosinolates, isothiocynates, coumarins, dithiolthiones and phenols.
The health benefits of Brussels sprout include improving bone health, skin health, lower cholesterol, balance hormone levels, improve digestion, reduce oxidative stress, decrease the risk of obesity and diabetes, protect the heart, reduce inflammation, aid the immune system, and increase circulation, among others.
Brussels sprouts can be pickled as an alternative to cooking them.
Brussels sprouts may stink when you cook them because they are especially rich in nutrients known as glucosinolates, which contain sulfur.
Most varieties have green sprouts, but red-leaved varieties have also been developed. Overcooking renders the buds gray and soft, and they then develop a
strong flavor and odor that some dislike.