Brussels sprouts are tiny green edible buds that look like mini cabbages, around 2.5cm-4 cm in diameter, and they are native to Belgium, around Brussels city — this is the name. They belong to the brassica family, along with broccoli, kale and cabbage, and are usually in the winter season, but you can start seeing them as early as October, and they last till march.
Sometimes called mini cabbages, because of their potentially bitter flavours caused by sulfur-containing compounds, they have appeared on “most hated vegetables” lists. In the U.S., most of the sprouts in Brussels are grown in California, although they may be found in your local farmer’s markets.
High in fiber
The fiber sprouts in Brussels (about 4 grams per cooked cup) help to regulate blood sugar levels, promote digestive health, and help feed the beneficial gut bacteria tied to positive mood, immunity, and anti-inflammation.
2. Helps in strong bones
Brussels sprouts are additionally an extraordinary wellspring of calcium. Calcium is basic for bone quality and development. Individuals taking blood-thinners, for example, warfarin, ought to keep up the measure of nutrient K they devour every day because of its significant job in blood coagulating.
Expending Brussels sprouts gives a lot of nutrient K-1. A recent report says low nutrient K admission to a greater danger of bone break. Sufficient nutrient K is important for energizing bone development and mineralization.