Whilst a study by Heinz in 2008 found Brussels sprouts to be the most hated vegetable in America, we're here to tell you they're one of the top food trends going around and you need some on your plate! These mini cabbages provide a range of nutrients essential for overall good health. So what are the benefits of eating brussels?
Brussels are also an excellent source of vitamin C. Vitamin C is a potent antioxidant and immune booster and with winter fast approaching, make the most of foods like brussels to help your body to fight off the flu. Are you vegetarian? Good news! Combine iron rich plant-based foods like beans and chickpeas with some brussels and the vitamin C will help your body to absorb more iron.
Brussels sprouts contain lutein and zeaxanthin. Yes they may be hard to pronounce but these two nutrients play a vital role in keeping our eyes healthy and protecting us from eye related diseases such as glaucoma. Unfortunately our bodies cannot synthesize the lutein and zeaxanthin they need which means consuming vegetables such as Brussels sprouts on a regular basis to fight against light induced damage to our eyes!
Blood and bone health
If you’re not getting enough Vitamin K, you could you be putting yourself at risk of a bone fracture! Brussel sprouts provide a rich source of this vitamin which is essential for strong bones. Depending on what is required by our bodies at the time, Vitamin K will also ensure our blood is either clotting or help prevent our blood from clotting.
Brussel sprouts are naturally low in energy (kilojoules/calories) and rich in nutrients. Bulking out your meals with non-starchy vegetables such as Brussels sprouts will help to keep your weight in check and therefore reduce your risk of nutrition related chronic diseases such as type 2 diabetes, cancer and cardiovascular disease.
Our favourite ways to enjoy brussel sprouts:
- Keep it simple and drizzle the roasted sprouts with olive oil, cracked black pepper and some garlic
- Slice them thin and mix in raw with salad greens
- Try pan frying sliced Brussels sprouts to get a crunchier texture.