brussels sprout

The Brussels sprout is a member of the Gemmifera cultivar group of cabbages Brassica oleracea, grown for its edible buds. The leaf vegetables are typically 1.5–4.0 cm in diameter and resemble miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, from which it gained its name.  Although native to the Mediterranean region with other cabbage species, Brussels sprouts first appeared in northern Europe during the 5th century, later being cultivated in the 13th century near Brussels, Belgium

Brussels sprouts have a lot of a natural, sulfur-based substance with a name that’s a bit of a tonguetwister: glycosinolate glucobrassicin. Research shows that this compound may help prevent damage to your DNA that raises your chances of getting cancer. It may also stop new blood vessels from growing inside tumors. Eating brussels sprouts and other cruciferous veggies may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate. Brussels sprouts are a rich source of vitamin A, vitamin C, folic acid, and dietary fiber
  • Encyclopedia of Food and Health
  • wikipedia

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