Containing many healthgiving
nutrients, Brussels
sprouts offer high protection
levels against cancers.

Brussels sprouts are an important winter vegetable, providing high levels of vitamin C and many other immune-boosting nutrients. They are rich in the sulphoraphane compound, which is a detoxifier and has been shown to help the body clear itself from potential carcinogens. Brussels sprouts have been shown to help prevent DNA damage when eaten regularly and may help minimize the spread of breast cancer. They even contain small amounts of beneficial omega-3 fats, zinc, and selenium, a mineral many adults do not eat in the recommended daily amount. People who eat large quantities of Brussels sprouts and other brassicas have a much lower risk of prostate, colorectal, and lung cancer.

  • Rich in indoles and other compounds to protect against cancer; may reduce the spread of cancer.

  • Extremely rich in immune-boosting vitamin C.

  • Indole content can help lower “bad” blood cholesterol.

  • Very high in fiber for colon health.

Practical tips:
Select bright green sprouts with tight heads and no sign of yellow leaves. Lightly steaming or quickly boiling Brussels sprouts is the best way to cook them and preserve their nutrients. Don’t overcook because much of the vitamin C content will be destroyed. Overcooking also alters their flavor and gives them an unwelcome odor.
Brussels sprouts are thought to come from a region in Belgium near Brussels. They were not widely used until the early 20th century.

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