Where does Brussels sprouts grow, composition and calorie content? The benefits of this type of cabbage, harm and contraindications for use. How to cook it correctly? Note! Brussels sprouts are recommended for pregnant women. It will relieve unwanted constipation and bloating, reduce fatigue, and increase the number of red blood cells required to support fetal growth. The folic acid in this vegetable reduces the risk of birth defects in the baby, as well as the risk of cancer in childhood and adolescence.
Harm of Brussels sprouts and contraindications to use
In fact, there are very few prohibitions on the use or harm of Brussels sprouts, but we will consider them all so that you can avoid unpleasant moments with this extremely healthy vegetable.
It is necessary to use Brussels sprouts with caution in such cases:
- Lactation … During the period of feeding the baby, it is necessary to eat Brussels sprouts in small portions and carefully monitor the condition of the child: if an allergy appears in the form of a rash or redness, then you should stop eating the vegetable for now. You can repeat the introduction of cabbage into your diet in at least 4 weeks.
- Smoking … If you regularly consume brussels sprouts raw as a dietary food, it will slightly increase the risk of developing lung cancer due to the beta carotene in its composition. It is recommended to give up tobacco products during such a diet.
- Exacerbation of diseases of the gastrointestinal tract … For each disease, there is a list of permitted foods, which, unfortunately, does not include Brussels sprouts.
- Crohn's syndrome or bowel irritation … Threatens to bloating due to the presence of fructose in the composition.
- Disruption of the thyroid gland … Brussels sprouts affect the thyroid gland by slowing down the production of essential hormones. This can lead to autoimmune thyroiditis or even hypothyroidism.
- Abdominal and chest surgery … This vegetable, despite its beneficial properties, is too heavy food for these types of operations.
- Heart attack … It is not recommended to use cabbage due to the high rates of activity of blood-forming processes caused by it, which imposes an unnecessary burden on the damaged heart.
An absolute contraindication to the use of Brussels sprouts is only an individual intolerance to individual elements or their combinations.
Brussels sprouts recipes
Brussels sprouts are eaten both raw and cooked. As a dietary product, this vegetable is eaten raw or boiled. In the first version, as an addition to a vegetable salad, and in the second - as an independent dish or side dish, for example, to boiled beef or chicken.
Below we take a look at a few healthy and delicious Brussels sprouts recipes:
- Potato casserole with Brussels sprouts … Cook three large potatoes without peel and mash in mashed potatoes. Cut 150 grams of onion into small cubes and fry in vegetable oil until golden brown. Add 150 grams of chicken fillet, cut into small pieces, to the onion, season with salt to taste. Add a clove of garlic and herbs if desired. Rinse 300 grams of Brussels sprouts, cut off the browning, cut each into quarters. Mix all the ingredients with one egg, put in a baking dish, sprinkle with grated hard cheese. Bake at 200 degrees for 20-30 minutes.
- "Brussels" omelet … Dip Brussels sprouts (250-300 grams) in boiling salted water for 3-4 minutes, drain, cool. Cut each head of cabbage in half, fry in vegetable oil until light crust. Beat eggs (2 pieces) with two tablespoons of fat milk until foam appears, add salt. Pour the resulting mass to the already fried Brussels sprouts (you can add grated cheese if you wish), fry the omelet with the lid closed.
- Fresh Brussels sprouts salad … Chop 250 grams of Brussels sprouts, 150 grams of onions and 50 grams of beets into small strips, add any finely chopped herbs, 2 tablespoons of olive oil and salt to taste. To stir thoroughly.
Interesting facts about Brussels sprouts
For the first time, the Swedish naturalist Karl Linnaeus fully described and gave the name to Brussels sprouts. In Russia and the countries of the former Soviet Union, it appeared only in the middle of the 19th century, but did not receive much distribution due to poorly suitable climatic conditions. The All-Russian Research Institute of Selection and Seed Production of Vegetable Crops has developed the Hercules variety, which is the most widespread variety in the Russian production of Brussels sprouts, and is currently grown in the middle lane. Brussels sprouts grow in a very unusual way: leaves and flowers are located on a very thick stem, which are then tied into fruits, about the size of a walnut, near the stem, which visually resembles a small palm tree. She prefers sunny places: the more light this vegetable receives, the more usable and high-quality fruits will be. This type of cabbage also prefers loamy soils. You can grow Brussels sprouts yourself if you create the necessary temperature and humidity in a greenhouse or greenhouse.
The slightly high price is due to the fact that it is possible to grow Brussels sprouts on the same plot only with a break of at least 4 years, as well as to the exactingness of climatic conditions.
What to cook from Brussels sprouts - watch the video:
Absolutely undeservedly, Brussels sprouts are so little used in cooking in the CIS countries: housewives prefer to replace it with cheap white cabbage, although Brussels sprouts have much more useful elements. Add it to your menu, and before you have time to notice, colds will appear much less often, and your mood will improve.
