Introduction:
Brussels sprouts, also known as Brussels cabbage, belong to the cruciferous family and, unlike other cabbage varieties, do not form a head but florets that grow in a spiral around a solid stem. It has an exceptionally delicate cabbage flavour with a delicate bitter note.
Use/Preparation:
Brussels sprouts are served boiled or steamed as an aromatic side dish with meat or fish. However, it is also delicious in casseroles, soups or as a classic oven vegetable, seasoned with rosemary, paprika, curry, salt or chilli.
Health:
The florets are particularly rich in vitamin C, B vitamins and minerals such as zinc, calcium and magnesium. In the long term, Brussels sprouts can even have a detoxifying effect due to their draining effect.
Alternatives:
Other cabbage varieties such as kale, savoy cabbage or even kohlrabi can be used as alternatives. Broccoli, which has a similar taste and comparable nutritional values, is also suitable as a substitute.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 43/179 |
| Fat | 0,3 g |
| Healthy fatty acids | 0,06 g |
| Carbohydrates | 8,9 g |
| Sugar | 2,2 g |
| Protein | 3,4 g |
| Salt | 0 g |
