By Chisom Ibemere
Brussels sprout (Brassica oleracea) is a member of the group of cabbages specifically grown for its edible buds. Its leaf resembles a miniature cabbage. The Brussels sprout has been well known in Brussels, Belgium, from which its name was derived.
It is native to the Mediterranean region but first made its first appearance in northern Europe in the 5th century and cultivated in the 13th century near Brussels, Belgium.
Brussels sprouts belong to cruciferous vegetables, and basically from family under the cruciferous category, Brassica oleracea. Brassica oleracea vegetables are also made up of broccoli, cabbage, cauliflower, collard greens and kale among others.
Brussels sprouts are rich in fibre, which helps to improve digestive regularity. It adds to the bulk of the stool and alleviates constipation. It also improves your gut health and helps to reduce the risk of digestive health issues.
Just like the citrus fruits, Brussels sprouts are essential in the replenishing of the body. They are rich in vitamin C that helps to boost the immune system and helps the body to fight diseases and foreign bodies.
Brussels sprouts improve blood sugar level and blood lipids, like cholesterol, which may reduce the risk of heart disease, this is due to their fibre content. Brussels sprouts have rich nutrients and no calories.
Brussels sprouts contain Vitamin A, lutein and Zeaxanthin which helps to improve eye health. It is rich in anti-oxidants that fights free radicals that causes harm to the body. They are also rich with vitamin K and calcium minerals that helps improve the bone strength and formation.
Brussels sprouts are amazing for pregnant women and their babies because they contain foliate which prevents defects in the baby’s vital organs. It helps in the formation of red blood and prevents Anaemia in children and adults.