Brussels sprouts belong to the Brassica family, and are closely related to cabbage and broccoli. They are a very good source of folate, Vitamin A, manganese, dietary fiber, potassium, vitamin B6 and B1, and a good source of omega-3 fatty acids, as well as many other nutrients. They are excellent source of Vitamin C and vitamin K.
- Brussels sprouts contain numerous disease-fighting phytochemicals.
- Lowers our cholesterol by binding with bile acids that the liver produces from cholesterol for digesting fat due to its high fiber content.
- Recent studies have shown that certain compounds in Brussels sprouts block the activity of sulphotransferase enzymes that can be detrimental to the health and stability of DNA within white blood cells.
- Contains a mass of antioxidant ingredients, including Vitamins C, E, and A, as well as the mineral manganese.
- Abundant Glucobrassicin, a glucosinolate in Brussels sprouts, has been shown to fight inflammation on a genetic level once converted into the molecule indole-3-carbinol, or ITC.
- Contains omega-3 fatty acids that are an essential part of our body's anti-inflammatory messaging molecules.
- High Vitamin K found in Brussels sprouts has been shown to effectively regulate our body's inflammatory responses and also promotes healthy bones, prevents calcification of the body’s tissues, serves as an antioxidant and anti-inflammatory agent, and is essential for proper brain and nerve function.
- Contains twice the amount of protein than found in most vegetables. Protein is important for rebuilding damaged skin tissue and producing enzymes that transform food to energy.
- Carbohydrates and Fiber: The health study shows :
- ½ cup raw Brussels sprouts contains: 2 gms effective (net) carbohydrate and 1.5 gm fiber and 19 calories.
- ½ cup cooked frozen Brussels sprouts contains: 3 gms effective (net) carbohydrate and 3 gms fiber and 32 calories.
- 4 oz raw Brussels sprouts (¼ lb.) contains: 6 gms effective (net) carbohydrate and 4.5 gms fiber and 178 calories
A study has shown that compounds derived from Brussels sprouts seem to help the liver deactivate chemicals known to have cancer-inducing potential in the body. Evidence suggests that Brussels sprouts may help keep the body free from cancer, through their healthy effects on DNA.