Brussels sprouts are a fantastic source of manganese, potassium, fiber, choline and B vitamins.
“Brussels sprouts contain glucosinolates, sulfur-containing compounds that your body uses to make isothiocyanates, which activate cancer-fighting enzyme systems in your body.13 These vegetables have been actually linked to the prevention of various cancers like colon,14 ovarian cancer15 and more.
Brussels sprouts also help prevent inflammation. Aside from vitamin C, they contain important antioxidants like isorhamnetin, kaempferol, ferulic and caffeic acids, and the relatively rare sulfur-containing compound called D3T (3H-1,2-dithiole-3-thione). These antioxidants help ward off chronic oxidative stress and curb inflammation in the body.”
Brussels sprouts often get a bad rap for its bitter taste, but that is likely because they are not being properly prepared. They can be prepared in a variety of ways from steaming, grilling, boiling, to pan frying and oven roasting.
Click for some great recipes from Dr. Mercola
Sources:
“How to Cook Brussels Sprouts” by Dr. Mercola
