Brussels sprouts contain twice the energy value of cabbage, because it is rich in carbohydrates, protein, vitamins and minerals. It contains large amounts of vitamin C. It contains potassium, calcium, magnesium, phosphorus, beta carotene, B vitamins, vitamin A and C and other beneficial ingredients. In brussels sprouts is located an interesting chemical compound, indole-3-carbinol, which has been proven that it can help treat respiratory papillomatosis (benign growths that can later be transformed into malignant). Sulforaphane and indole-3-carbinol of sprouts are powerful antioxidants and are anti-cancer. Sulforaphane destroys the occurring of carcinogenic components. Indole-3-carbinol of brussels sprouts regulates the secretion of the hormone estrogen in women and prevents breast cancer.
Beta carotene, potassium and fiber of brussels sprouts regulate cholesterol and blood glucose. Fiber of brussels sprouts turn blood sugar into stable energy, not fat. Therefore, this kind of vegetables is especially recommended as a natural remedy for the prevention of cardiovascular disease, and helps to regulate blood sugar levels. This is why this particular vegetable is recommended for diabetics. Because of the abundance of anti-cancer substances, sprouts rightly considered “natural fighter” against cancer. It strengthens the natural defense mechanism of the body and prevents the growth and development of tumors in patients already diagnosed with cancer.
Brussels sprouts are cooked in different ways. Boil them for a very short time (5 to 7 minutes), because then the taste and smell is pleasant. Brussels can be eaten fresh with various dressings, such as cream, olive oil, lemon juice and others. Also you can make chips from Brussels sprouts