Brussels sprouts refers to a biennial plant. This kind of cabbage was placed artificial man, so in the wild does not occur.
Homeland Belgium is Brussels sprouts. This plant is heat-loving, so not widely in Russia. The benefits of Brussels sprouts is undeniable, as it is composed of a large number of vitamin C. According to the content in its composition vitamin-mineral complexes, this variety is in first place among all types of cabbage. Considering the beneficial properties of Brussels sprouts, it has been applied not only in cooking, but in medicine.
History of Brussels sprouts
Bred this variety of cabbage was in Belgium local vegetable growers.
The first sprouts described Carl Linnaeus, who named it in honor of gardeners from Brussels.
In Russia, the first sprouts appeared in the mid-19th century.
The chemical composition of brussels sprouts
Brussels sprouts are rich in vitamins and mineral salts. It consists of vitamins C, B, PP, carotene. Mineral composition sprouts contains salts of potassium, magnesium, sodium, calcium, iron, iodine, phosphorus. Crude protein content is 3-5% by weight, which is 2-3 times larger than in any other varieties of cabbage. Caloric sprouts is 35 kcal per 100 g of edible portion.
Features of cultivation of Brussels sprouts
This variety of cabbage can easily carry small freezer, so in some European countries it is grown in the winter. However, for a good yield of Brussels sprouts need air temperature 18-22 ° C heat and long daylight hours. In such conditions it is possible to achieve maximum productivity and accumulation of useful properties of Brussels sprouts. In the process of growth of the plant is necessary to feed it with caution, especially fertilizers containing nitrogen, as this may lead to excessive accumulation of nitrates in fruits.
For longer preservation of fresh Brussels sprouts after harvest, kochanchiki not tear and removed from the field, along with the stem. In this way possible to preserve the freshness of the harvest for 3-4 months.
Eating sprouts for medicinal purposes
The benefits of Brussels sprouts to the human body has found application in medical practice.
Brussels sprouts are used as dietary food. Rich in vitamins and mineral composition makes this type of cabbage indispensable in the human diet.
Brussels sprouts have a positive impact on the work of the pancreas, which allows its use in people with diabetes.
There is evidence that the juice of Brussels sprouts can be used to stimulate wound healing. This type of cabbage juice has a tonic effect, stimulates the immune system, has a slight laxative effect. The large number of crude protein allows sprouts as food in the recovery period after the disease or of surgery.
Contraindications to the use of Brussels sprouts
Brussels sprouts are not recommended to eat people who have seen increased acidity of gastric juice and a tendency to spasms of the intestine.
A method of cooking Brussels sprouts
Brussels sprouts, like any other vegetable, does not tolerate foul and prolonged cooking. All this leads to a reduction of the content of vitamins and reduce the useful properties of Brussels sprouts. The best way of cooking Brussels sprouts is to use steam, which makes it possible to maintain its nutritional and medicinal properties.