Brussels sprouts - a very healthy winter vegetables
Brussels sprouts contain a lot of nutrients, minerals, bitter substances and vitamins, especially vitamin C, iron, potassium and vegetable protein. These ingredients have a very positive effect on our immune system and the skin.
Because of its slightly bitter taste and smell, many do not like this wonderful vegetable. This smell and the taste come from the glucosinolatesthat are spicy and sulphurous. However, they have antioxidant effects, i. H. you can u. a. Degrading carcinogens and helping to protect against cancer. They should be particularly effective against stomach cancer, but also against various inflammations. They also have a positive effect on the cardiovascular system.
In the preparation and consumption of Brussels sprouts, the plant tissue is cut or crushed and it comes thereby to decomposition, with various degradation products with health-promoting properties arise, such. B. the Indoles. These are herbal growth hormones that our body can use very well.
However, as heating reduces the amount of these breakdown products, the raw consumption of Brussels sprouts is much healthier. For the preparation as raw food the Brussels sprouts are washed, cleaned, then sliced and served with a herb dressing.
At the Cook of Brussels sprouts, the cooking time should not exceed 6 to 8 minutes at medium heat because it releases sulfur and increases the amount of sulfur and thus smell and taste, the longer the cabbage is cooked. But the addition of some sugar to the cooking water can reduce the severe taste and smell. An addition of spices such as cumin, pepper, fennel or anise makes the sprouts also wholesome.
Another possibility is that roast meat halved florets with a little olive oil in a pan.
