Brussels sprouts - a vegetable not only for gourmets

Brussels sprouts (Latin Brassica oleracea), as it should be, belongs to its cabbage family - cruciferous. But there is no wild species of this cabbage, as it is derived from leafy cabbage, which in the Middle Ages grew on the outskirts of Brussels.

It is in the axils of its leaves that depart from the trunk that in the first year small leaves begin to appear, which are twisted into miniature cabbage forks (kochanchiki). One plant can form up to 70 kochanchikov, the size of which is not more than 4 cm in diameter.

Brussels sprouts became a true national pride of the Belgians, after all, they created this kind of vegetable culture in the 17th century. It is believed that the name "Brussels" is the work of the Swedish naturalist and the creator of a unified system for the classification of flora and fauna of Karl Linnaeus. And the first mention of this cabbage refers to the first third of the XIX century. Approximately at the same time it began to grow in Holland, France and Germany. Then, the truck farmers of Britain joined, followed by American and Canadian vegetable growers.

Varieties of Brussels sprouts are represented quite widely: from Dutch selections of Boxer and Dolmik, Czech varieties of Zavitka and Casio to the German variety of Rosella. Vegetable growers of the whole world also grow such fruitful varieties of Brussels sprouts as Machuga, Rudnev and Frigate. And in Turkey cultivars cultivars are Star, Brilliant, Oliver and Maximus.

Properties of Brussels sprouts - all vegetables for envy

What do we value most in vegetables? Vitamins and low calorie. And, of course, taste. So, the taste of Brussels sprouts by gourmets is recognized as exquisite. And the calorie content of Brussels sprouts is low: 100 g give 32-35 kcal. In Brussels sprouts contain: fiber (up to 1.7%), protein (up to 5.5%) carbohydrates (fructose, glucose, sucrose - up to 5.4%), very little starch (0.5%).

In comparison with other representatives of this vegetable "family clan", the useful properties of Brussels sprouts - despite the miniature appearance of its koichniki - turned out to be higher than our usual white-headed cabbage. For example, if 100 grams of ordinary cabbage contains up to 30 mg of vitamin C (ascorbic acid), then in the same amount of Brussels - 85 mg! According to the content of this vitamin, Brussels sprouts overtook spinach, strawberries, oranges, lemons and green onions.

In addition, in Brussels sprouts vitamins are thiamine (B1), riboflavin (B2), pyridoxine (B6), folic acid (B9), nicotinic acid (PP). By the way, vitamin PP regulates the content of cholesterol in the blood and normalizes protein metabolism in the body. So it's not for nothing that Brussels sprouts gained fame as a dietary product. On how to use Brussels sprouts for weight loss, read on. And we continue to disclose all the vitamins and other useful properties of Brussels sprouts.

Thus, phyloquinone (vitamin K) in Brussels sprouts 29 mg (or 177 μg) per 100 g of product. And this is very good, since vitamin K is very important for normal blood clotting, as well as for the synthesis of bone protein in osteocalcin. This vitamin, and therefore Brussels sprouts, contributes to the formation of bones and helps in the prevention of osteoporosis.

The Brussels sprouts are rich in macro-and microelements, among which most of all potassium, phosphorus and calcium. It is enough in this vegetable sodium, magnesium, manganese; there are iron, copper, zinc, iodine, nickel and selenium. It affects the list of amino acids included in the biochemical composition of Brussels sprouts: isoleucine, leucine, lysine, methionine, cystine, phenylalanine, tyrosine, threonine, valine, arginine, alanine, aspartic acid.

The benefits of Brussels sprouts for human health

Such a rich biochemical composition of this vegetable culture causes respect and confirms the indisputable benefit of Brussels sprouts for human health.

Brussels sprouts with its high content of potassium are extremely useful to those who suffer from cardiovascular diseases, in particular, atherosclerosis, arrhythmia, coronary insufficiency and hypertension.

Ascorbic acid, which a person receives with the use of Brussels sprouts, regulates the functions of many body systems, stimulates metabolism and the process of hematopoiesis, and also increases immunity and prevents the formation of oncological pathologies.

Experts argue that the juice of Brussels sprouts contributes to the process of restoring the functions of the pancreas, so Brussels sprouts with pancreatitis becomes almost a cure. However, as in diabetes mellitus. And the use of this vegetable in its raw form even speeds up the healing of wounds, and Brussels sprouts take an honorable place in the diet prescribed after surgery.

However, it should be borne in mind that it has Brussels sprouts and contraindications. So, do not use it for those who have increased acidity of gastric juice, who suffer from exacerbations from the gastrointestinal tract and flatulence. If people are diagnosed with acute enterocolitis and if there is a history of intestinal spasms or intestinal peristalsis is reduced, then Brussels sprouts are contraindicated.

Brussels sprouts for children and breastfeeding are also very useful.

Pediatricians recommend using Brussels sprouts for babies - as the first lure. As a complementary Brussels sprouts are almost ideal, as it almost does not cause allergic reactions, and its useful qualities will serve for the health of the baby. So, to the question whether it is possible for Brussels sprouts to children, the answer is one - it is necessary!

Brussels sprouts for children up to a year are given in the form of soup-puree, in the preparation of which potatoes, carrots and zucchini are also used. It can be made purely vegetable (fill with butter), but you can cook on chicken broth. For 1 potato, you need 1 small carrot, a slice of a squash of 100-150 g and 5-6 cabbage cabbage.

The frequently asked question is: can lactating Brussels sprouts be fed? It is possible and necessary! It is very useful Brussels sprouts with breastfeeding: young moms will have more vitamins in milk, there will be no constipation, and the color of the face obzaviduyutsya all friends ...

This wonderful vegetable is also useful during pregnancy. Vitamin B9 (folic acid), which it is rich, is needed for the growth and development of the circulatory and immune system. Deficiency of vitamin B9 during pregnancy (especially in the early stages) increases the risk of developing neural tube defects of the fetus, which gives rise to the central nervous system of the child.

How to cook Brussels sprouts: cook, fry, bake

Immediately answer the question, how much to cook brussels sprouts. Fresh - 5 minutes from the boiling point of water, and frozen - no more than 10 minutes. In no case can not digest cabbage, and then it will acquire a not very appetizing smell and lose its characteristic color and shape. Some chefs, in order to shorten the cooking time, make a shallow incision of the cross on the stump of each cappuccino. And the pan, where it is cooked, is not covered with a lid, but with a kitchen towel - so that the cabbage does not get bitter ...

Dishes from Brussels sprouts are prepared in different ways. For example, the English often make stew, that is, braised Brussels sprouts. Prepare this dish as follows: 400 grams of Brussels sprouts take 100 g of carrots (cut into small cubes) and green peas and one onion (finely chopped). All stew for about 20 minutes in vegetable oil (4 tablespoons). Eat as an independent dish or as a side dish to any meat.

How do the rest of Europeans prepare Brussels sprouts? As a rule, the heads of Brussels sprouts they first boil, and then fry, stew or bake. An indispensable and practically inseparable culinary companion of Brussels sprouts is cheese.

For example, Italians stewed Brussels sprouts are cooked this way. Allow fresh cabbage in a small amount of salted water to the state of "al dente". Separately extinguish peeled peeled tomatoes with Italian seasonings (oregano, basil, cumin, sage, marjoram and red pepper). Then they put everything in one piece and put it on the fire for 15 minutes. And then served on the table, sprinkled with grated Parmesan cheese and chopped nutmeg.

A popular French casserole from Brussels sprouts is prepared according to this recipe. For 400 grams of Brussels sprouts, 150-200 grams of hard cheese, 200 g of sour cream, 1 bunch of parsley greens, oil for greasing the mold, flour (or breadcrumbs), salt, ground black pepper will be needed. The cabbage is blanched for 3 minutes in boiling salted water, the water is drained. Cabbage is laid out in a baking dish (greased with oil and sprinkled with flour or breadcrumbs). Cheese is grated on a grater, greens finely cut with a knife. Sour cream is mixed, cheese and greens, salt, pepper and mix well. The resulting mass is laid out on top of the cabbage in a uniform layer and sent to a preheated oven for 25-30 minutes.

But a simple (but very delicious) recipe of Brussels sprouts with cheese. You need to boil 500 g of cabbage (3-4 minutes in salted water), drain water; then put the cabbage in a greased with butter (or frying pan), add salt, pepper. Grate 150 g of cheese and sprinkle with cabbage, and then bake in the oven for 20 minutes. If there is no time for the oven, the dish can be cooked successfully in a deep frying pan on the burner (covered with a lid 5 minutes before the end of cooking).

Chicken with Brussels sprouts is also a very tasty dish. For its preparation you need the following products: 400 g Brussels sprouts, 300 g chicken fillet, 1 onion, 1 clove of garlic, dill and parsley, half a glass of milk, 100 grams of hard cheese, 50 g butter and vegetable oil, a teaspoon of wheat flour.

First you need to cook cabbage: cook it from the boil for 5 minutes, throw it back in a colander and pour cold water over it. Now proceed to the chicken: cut the fillets with straws and put them in a deep frying pan with the finely chopped onions already lightly fried in a mixture of oils. Chicken with onion fry for 7 minutes, then add the flour and mix well. After that, we put grated cheese there and cook with stirring until the cheese softens. The next step is to pour the milk into the chicken and cook it until the sauce is homogeneous. Salt and pepper, add crushed herbs and garlic. And now we send boiled Brussels sprouts to the frying pan, gently stir the dish and give another 5 minutes to soak. This high-grade second course is delicious both in hot and cold.

Does not require special culinary skills salad from Brussels sprouts. For its preparation, 350-400 g of Brussels sprouts, salt, greens are taken. And for refueling you need 2 tbsp. Spoons of olive oil, juice half a lemon, 1 tbsp. A spoonful of sugar, 2 tbsp. Spoon finely chopped dill and salt to taste. Brussels sprouts are boiled, cooled, dried, transferred to a salad bowl and poured with a mixture for refueling.

But the recipe for salad from raw Brussels sprouts - with apples and carrots. 300 g of Brussels sprouts (cut into thin slices along the headdresses), 200 g of apples (remove the core and cut into thin slices) and 100 g of raw carrots (grate on a large grater). Now put all the ingredients in layers, and sprinkle with parsley on top. Dressing for this salad is served separately.

You can make soup from Brussels sprouts with meatballs. 2 potatoes, 350 g minced meat, 200 g Brussels sprouts, one onion, one medium carrot, bay leaf, garlic, salt, pepper, chopped parsley and vegetable oil.

In the mince we add pounded garlic, salt and ground black pepper, we make small meatballs. On vegetable oil, we pass finely chopped onions and carrots. Potatoes are cut into cubes, cabbage - halves. As soon as the water began to boil, we put potatoes, cabbage and carrots with onion, laurushka and salt. After a second boil we send meatballs to the soup and cook for about 20 minutes. In soup bowls, sprinkle with parsley.

Puree from Brussels sprouts is prepared with the addition of potatoes, leeks and celery stalks. Cabbage is boiled separately from other vegetables, and this broth is not used. All vegetables are cut into small pieces and fried for a few minutes in olive oil in a deep frying pan or saucepan. Then there is added boiled Brussels sprouts, and everything continues to stew for about five minutes. Fried vegetables are poured with boiling broth and brought to the ready for 20 minutes. The final stage of preparation of puree from Brussels sprouts is done with a blender.

Brussels sprouts for weight loss

And now - the promised diet on Brussels sprouts under the motto "I had three cabbage days." Those who are fond of all kinds and impossible diets, experts advise to try the express diet on Brussels sprouts. They assure that three days of such a diet will make it easier to almost 2 kg, and in five days you can get rid of 4 kg. For cooking dietary dishes suitable as fresh Brussels sprouts, and frozen.

So, the first cabbage day

• For breakfast: 300 g boiled Brussels sprouts, 1 slice of cereal bread, 50 grams of cheese, tea with sugar.
• For lunch: vegetable soup with Brussels sprouts, carrots, celery and onions. A glass of juice.
• For a mid-afternoon snack: 200 g of Brussels sprouts casserole, a glass of juice.
• For dinner: 200 g of boiled Brussels sprouts.

Second cabbage day

• For breakfast: 250 g casseroles from Brussels sprouts, tea.
• For lunch: 300 grams of braised Brussels sprouts and 100 g of boiled chicken, tea.
• For an afternoon snack: 1 apple or 1 banana, a glass of juice.
• For dinner: 250 g of boiled Brussels sprouts, 1 slice of cereal bread.

The third cabbage day

• For breakfast: 250 g of baked Brussels sprouts with mushrooms (champignons), tea.
• For lunch: vegetable soup, lettuce (cucumbers, tomatoes, greens), 1 slice of grain bread, tea.
• For an afternoon snack: 50 grams of cereal bread, tea, 1 apple or pear.
• For dinner: 300 g of boiled cabbage, juice or tea.

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