Brussels Sprout Benefits: Skin
The skin of brussel sprouts contains a substance called glucosinolates which are known to cause irritation when they come into contact with the skin. They may even cause severe allergic reactions.
Brussel sprouts are high in vitamin K, fiber, folate and potassium. These nutrients help protect against various diseases such as cancer, heart disease and diabetes.
In addition to these beneficial properties, brussel sprouts contain antioxidants that have been shown to reduce inflammation and prevent cell damage associated with aging.
Brussel sprouts are low in calories and fat. They provide your body with essential vitamins and minerals that it needs. They are also rich in protein, iron, calcium, magnesium and phosphorus.
Brussel sprouts are very good sources of manganese, copper, zinc and selenium. These trace elements play vital roles in human metabolism and brain function.
Brussel sprouts also contain several digestive enzymes that promote proper digestion of food. They are useful in soothing stomach ulcers and reducing the risk of colon cancer.
A compound found in brussel sprouts has been shown to prevent the growth and spread of tumors. Other studies have shown that this same substance can also block the action of viruses, like HIV and herpes.
Brussel sprouts have a mild detoxifying effect that helps the liver remove toxins from the body. Studies suggest that this vegetable can also help prevent certain types of cancers.
Brussel sprouts can improve eye health. The folate and riboflavin it contains has been shown to prevent eye disorders such as macular degeneration, cataracts and glaucoma. Folate is especially important in pregnant women as it prevents birth defects in the fetus.
Brussel sprouts can improve bone strength and density. The magnesium, phosphorus and vitamin K it contains makes your bones more resistant to fracture and breaks. It also improves the process of bone formation.
Brussel sprouts are a good source of fiber that can help lower cholesterol levels in the blood. This helps to prevent strokes, heart attacks and heart disease. This vegetable is also useful in alleviating both constipation and hemorrhoids.
Brussel sprouts can help alleviate symptoms of asthma and other respiratory problems. Drinking brussel sprout juice has even been shown to prevent the spread of influenza and the common cold.
Brussel sprouts are rich in many valuable nutrients that can improve your overall health. They are especially effective in fighting certain types of cancer such as colon, stomach, ovarian, prostate and bladder cancers. They also help prevent ailments such as heart disease, obesity, diabetes and stroke. (2, 3, 4)
Several health benefits of brussel sprouts are:
They protect against colon cancer.
They help prevent stomach and ovarian cancers
They prevent prostate and bladder cancers.
They protect against arthritis.
They prevent macular degeneration.
They slow down the aging process.
They protect against asthma attacks.
They protect against ear infections.
The health benefits of brussel sprouts do not end there. These tasty green vegetables have been shown to prevent and treat diabetes, ear infections, asthma and arthritis. They also protect against certain types of cancers and slow down the aging process.
While brussel sprouts do contain a lot of vitamin K, they do not actually interfere with blood-thinning medications. These vegetables contain folic acid and Vitamin B9, both of which counteract the affect of vitamin k.
Brussel sprouts are a very versatile vegetable that can be eaten at any time of the day. They are filling, packed with nutrients and delicious. These veggies can be eaten raw in a salad or juiced, boiled or baked into dishes like risotto or pasta.
If you suffer from allergies, it is best to avoid this vegetable as it contains certain proteins that can cause allergic reactions in some people. If you are prone to allergies, introduce brussel sprouts into your diet slowly as a sudden increase in consumption can cause adverse reactions.
Brussel sprouts are usually edible right up to the point where they start to flowers. These should be cut off and the rest of the plant should remain unharmed so that it can continue growing.
Brussel sprouts can be eaten either raw or cooked. When cooked, these vegetables can be eaten whole or shredded in mixed salads. Cooked brussel sprout shreds can also be used as a replacement for cabbage in dishes like coleslaw.
In order to preserve the most nutrients, it is best to cook brussel sprouts without boiling them for too long. It is also preferable to steaming them instead of boiling them as this method reduces their caloric content and keeps the nutrients locked in better.
One of the most popular brussel sprouts recipes is the classic Brussel Sprouts with Bacon recipe. This dish involves cooking brussel sprouts in a skillet with both bacon and olive oil. Salt and pepper are usually added for flavor and sometimes other ingredients such as onions, garlic or even other types of meat are added as well.
Brussel sprouts can also be used in soups, pasta dishes, pancakes, curries, sandwiches and many other recipes. They pair especially well with ingredients such as pork, bacon, onions, garlic, peas, carrots, lentils, cashews and apples.
As these vegetables are rich in carbs and contain only a small amount of fat, they should not be eaten in excess by those on low-carbohydrate diets. Eating brussel sprouts in combination with other low-carb foods can help you maintain a balanced diet without going over your carb limit.
Brussel sprouts are not associated with any major side effects, although some people do experience runny noses and itchy eyes after consuming them. This is due to the fact that these vegetables contain certain proteins that can act as allergens for certain people. If you suffer from allergies, it is best to introduce brussel sprouts into your diet slowly and in small quantities until you see how your body reacts.
Brussel sprouts are most commonly sold in bags that contain around 6 oz of the vegetable, which is around 100 g. One bag is usually enough to feed one person.
The most common serving size of brussel sprouts is 1/2 cup, or 2 oz in weight or around 60 g. Three quarters of a cup (3 oz) of these vegetables contains around 30 calories.
They can be eaten in much larger quantities however. One whole brussel sprout only contains around 1 calorie, so you could easily eat 40 or 50 of these little vegetables without worrying about your caloric intake for the day.
Back to Vegetable Products
Back to Foods Database Home Page
Please feel free to link to this page but do not reproduce this data without permission from the original source.
Last Updated: July 26, 2012
Sources & references used in this article:
Cutting Brussels sprouts: Collaboration involving persons with dementia by LC Hydén – Journal of Aging Studies, 2014 – Elsevier
Can low-income Americans afford a healthy diet? by A Drewnowski, P Eichelsdoerfer – Nutrition today, 2010 – ncbi.nlm.nih.gov
Quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) as affected by blanching method by SZ Vina, DF Olivera, CM Marani, RM Ferreyra… – Journal of Food …, 2007 – Elsevier
Predictive modelling of health aspects in the food production chain: a case study on glucosinolates in cabbage by M Dekker, R Verkerk, WMF Jongen – Trends in food science & technology, 2000 – Elsevier
In vitro binding of bile acids by spinach, kale, brussels sprouts, broccoli, mustard greens, green bell pepper, cabbage and collards by TS Kahlon, MH Chapman, GE Smith – Food chemistry, 2007 – Elsevier
Heavy metal accumulation in Brussels sprouts after irrigation with treated municipal waste water by IK Kalavrouziotis, PH Koukoulakis… – Journal of Plant …, 2009 – Taylor & Francis
Wine astringency reduces flavor intensity of Brussels sprouts by G Carpenter, L Cleaver, M Blakeley… – Journal of texture …, 2019 – Wiley Online Library
Glucoraphanin and 4-hydroxyglucobrassicin contents in seeds of 59 cultivars of broccoli, raab, kohlrabi, radish, cauliflower, brussels sprouts, kale, and cabbage by LG West, KA Meyer, BA Balch, FJ Rossi… – Journal of Agricultural …, 2004 – ACS Publications