Brussels sprouts: what contains, what is useful and how to use with health benefits?

Brussels sprouts, known worldwide as Rozenkol, is a vegetable in which everything is beautiful - from species to taste and dietary qualities. Small green coaches resemble white cabbage in miniature.

This cabbage variety was first brought out by Belgian farmers. Visually, the plant is very different from other varieties of cabbage. It consists of a stalk from 20 to 70 cm long, covered from top to bottom with small rodents with short legs. Each diameter is from 3 to 4 cm. About 30 of them can be collected from one plant.

Brussels sprouts love moisture and sunlight. It grows well on fertile soil and practically does not occur in the wild. This culture is actively cultivated in the USA, Western Europe, and Canada. This vegetable is imported to Russia mainly from Belarus, the Netherlands, Morocco.

Harvesting is carried out in October-November, selectively cutting off hard, large kochanchiki. Brussels sprouts cut from the stalk are kept poorly, quickly turning yellow and fading. For this reason, large volumes of this vegetable are sold frozen.

Rozenkol is remarkable for its incredibly rich chemical composition. The amount of vitamin C in this pretty vegetable is the same as in currants. In addition, cabbage in large quantities contains vitamins of group B, vitamins A, PP, E, K, amino acids and valuable enzymes. The mineral composition is represented by salts of sodium, calcium, potassium, iron, iodine, phosphorus.

This vegetable perfectly complements the diet of people who adhere to the principles of healthy or diet food. Cabbage has an optimal BJU composition: with an energy value of only 36 calories per 100 grams, it contains 4.8 grams of protein and 3.1 grams of carbohydrates. Small kochanchiki contain an abundance of dietary fiber, which effectively cleanses the intestines from toxins and toxins.

The nutritional value of any product varies depending on the method of its preparation. Calorie raw cabbage 43 kcal / 0.1 kg. For boiled Brussels sprouts, the energy value of 0.1 kg is as follows: calories - 36 kcal, proteins - 2.6 g, fats 0.5 g, carbohydrates - 7.1 g. Boiled cabbage is 89% water and 3% dietary fiber. Brussels sprouts, fried in a mixture of butter and vegetable oils are less useful. Its energy composition: 55 kcal per 100 g, 5 g of proteins, 2.7 g of fats, 2.6 g of carbohydrates

The benefits that Brussels sprouts bring to the body are indisputable. This unique diet product has a number of therapeutic and prophylactic qualities:

• due to the high concentration of carotenoids and vitamin A, it takes care of vision, protecting the retina of the eyes;
• Calcium provides healthy bone, nails and hair;
• vitamin C strengthens the immune system, increases the body's resistance to viruses and colds;
• an abundance of fiber and dietary fiber gently cleanses the intestines of toxins and improves motility;
• has a strengthening effect on the walls of blood vessels, normalizes the work of the heart;
• prevents the development of breast cancer due to the content of indole-3-carbinol;
• useful for blood, protects against atherosclerosis, arrhythmias, hypertension;
• normalizes the pancreas, which is extremely important for people with diabetes;
• due to the content of sulfarofan and chlorophyll helps the body suppress the development of cancer cells;
• cabbage juice accelerates the flow of bile and has a diuretic effect;
• stimulates tissue regeneration, shown in the postoperative period in order to heal wounds as soon as possible.

In addition to the obvious health benefits, rosincol can be harmful.Like any food product, this cabbage has contraindications. It should be used with caution or completely excluded from the diet in the case of:

• hypofunction of the thyroid gland;
• irritable bowel syndrome;
• Crohn's disease;
• flatulence, spasms;
• enterocolitis;
• diseases of the digestive tract with low acidity;
• individual intolerance.

Dishes from Brussels sprouts in the absence of contraindications should be included in the diet of the whole family. It is useful for everyone: from small to large.

It is necessary to focus on the benefits of this vegetable for women in the planning period of pregnancy or carrying a child. Folic acid, which is rich in Brussels sprouts, is the first vitamin that doctors recommend taking in early pregnancy and when planning for conception. It will ensure the correct formation of the egg and reduce the risk of developmental defects in the fetus. A high calcium content will help a woman to maintain healthy bones, hair and nails in such an energy-consuming period. Vitamin C will strengthen the immune system of the future mother.

The rich mineral composition of cabbage contributes to the speedy recovery of the body after childbirth, as well as the baby needs for healthy and full development. With the introduction of Brussels sprouts in the diet of a nursing mother should observe the following rules:

• use the vegetable no earlier than 2 months after the birth of the child;
• start to introduce the product in small portions, and observe the reaction of the baby;
• it is not recommended to use raw on HB, it is better to bake, stew or boil a vegetable;
• observe the dosage, because overeating can cause bloating and colic in a child.

Those who adhere to the principles of healthy eating, or want to lose weight, should pay special attention to this vegetable. Low calorie, abundance of enzymes, amino acids, protein and vitamins makes this product simply indispensable in the nutrition of athletes. With a low energy value, rosencol supplies a person with a range of substances necessary for a healthy and active life. Simply remove the sweet from the diet, and replace the usual side dish with Brussels sprouts, steamed, to achieve the following results:

• weight loss;
• a surge of energy and increased vitality;
• gaining muscle mass due to the presence of protein - the main builder of muscles;
• elimination of toxins, mild cleansing of the intestines due to fiber and dietary fiber;
• normalization of blood sugar levels;
• lowering cholesterol;
• acceleration of metabolism.

From Brussels sprouts you can cook a lot of delicious dishes, so the diet on it does not seem tedious and monotonous. Cabbage is baked, boiled, steamed, eaten raw. Salads, side dishes, soups, casseroles, main dishes are prepared from it, used as a filling.

Specialists in the field of dietary offer several options for diets based on the Brussels sprouts. They are suitable for anyone who wants to lose those extra pounds and has no contraindications to the consumption of this vegetable. The first option is a diet lasting 10 days. A sample menu is offered.

Breakfast:

• buckwheat or oatmeal, cooked in water without adding oil;
• fresh vegetable salad and raw Brussels sprouts, seasoned with butter and lemon juice;
• tea, coffee or compote without added sugar.

Snack 1:

• banana, apple, pear, orange, or a handful of sweet cherries.

Dinner:

• vegetable soup with rosencol without potatoes;
• cabbage stewed with chicken fillet or lean beef;
• compote or fresh juice.

Snack 2:

• skim cheese;
• 8-10 pieces of almond nut.

Dinner:

• steam Brussels sprouts;
• boiled or baked lean fish;
• low fat kefir.

The total amount of food eaten at one time should fit in two closed palms. The interval between meals is 2.5 hours. During the day, you must observe the drinking regime and actively move, make walking.

The next version of the diet does not provide a special menu. Brussels sprouts are only recommended to be included in each meal throughout the week. In addition, it is necessary to exclude from the diet sweet, flour, fat and fried. Meal is carried out 5-6 times a day, the last portion - at least 3 hours before bedtime.

Rosenkol cabbages should be included in your menu for people with pancreatic diseases, especially pancreatitis. According to experts, this cabbage is not just suitable for diet, but even able to improve the state of the pancreas. It is better to eat vegetables in boiled or baked form, but it is better to refuse consumption of raw cabbage.

Diseases of the gastrointestinal tract in our time is very common. According to various sources, from 50 to 80% of the world's population, one way or another, are faced with the problems of the digestive system. One of the most common gastrointestinal diseases is gastritis.

People suffering from this disease are forced to follow a special diet. In the composition of the Brussels sprouts there are special fibers that can lower the level of acidity of the gastric juice and save from heartburn. In addition, the consumption of vegetables helps to improve the condition of the intestines and the entire digestive tract, eliminates toxins and toxins. Gastroenterologists allow rosenkol to eat with gastritis only boiled, stewed or baked.

Such a healthy, beautiful and low-calorie vegetable, like Brussels sprouts, has rightly become an ingredient in many slimming and healthy eating dishes. From rosenkol prepare delicious salads, soups, side dishes, casseroles and main dishes for the whole family.

Ingredients:

• rosenkol 200 g;
• asparagus beans 100 g;
• Bulgarian pepper 100 g;
• onion 100 g;
• carrots 50 g;
• celery root 50 g;
• salt, parsley, cilantro and sour cream as desired.

Cooking:

• put the whole small, peeled onion into boiling water;
• after 5 minutes, add carrots and celery root, peeled and cut into small cubes, salt;
• remove stalks and streaks from asparagus beans, cut the pod in two, add to the same place and cook for about 15 minutes;
• Pepper separated from the kernels and cut into strips;
• Cut the washed cabbage in half and fry in a dry, hot frying pan;
• add chopped peppers and roasted cabbage to the boiling mixture and simmer for another 5-7 minutes;
• take out the onion;
• when serving, add sour cream and chopped greens to taste.

Ingredients:

• cabbage 100 g;
• boiled chicken fillet 60 g;
• fresh cucumber 100 g;
• Feta cheese 50 g;
• almond nut 20 g;
• pumpkin seeds peeled 20 g;
• balsamic vinegar 5 g;
• vegetable oil and lemon juice - to taste.

Cooking:

• washed and peeled cabbage cabins cut into 4 pieces;
• add cucumber, boiled fillet, cut into large strips;
• season with lemon juice and mix;
• put cheese cut into large cubes on top, sprinkle with pumpkin seeds and shredded almonds;
• Sprinkle with balsamic dressing.

Ingredients:

• cabbage 700 g;
• Turkey mince 500 g;
• cream of 10% 100 ml;
• egg 1 pc .;
• olive oil 1 tbsp. l .;
• salt and spices to taste.

Cooking:

• add egg white, salt, pepper to the mince and form small balls;
• Wash cabbage and clean from wilted leaves;
• grease a baking sheet with olive oil;
• lay out on a baking sheet, alternating, meatballs and whole cabbage cabbage;
• dilute cream with water in the ratio 1: 1, add salt and favorite seasonings;
• the resulting mass pour the cabbage and meatballs and place in the oven, heated to a temperature of 220 degrees;
• bake for 20-25 minutes.

Ingredients:

• minced beef 700 g;
• Brussels sprouts 300 g;
• onion 150 g;
• egg 2 pcs

For the sauce:

• Unsweetened yogurt 200 g;
• salted cucumber 300 g;
• dill 10 g

Cooking:

• chop the onion and fry with oil;
• put the fried onions on a paper towel to get rid of excess fat, mince and mix with minced meat;
• add eggs into the prepared mixture, add salt and favorite spices, mix thoroughly;
• Rosenkol wash, clean from faded leaves;
• dip cabbage into boiling salted water and cook for 2-3 minutes;
• remove the cabbage from the water, let it cool and remove excess moisture;
• form balls of minced meat, put a bed of Brussels sprouts inside each;
• steam meatballs or fry in a pan;
• serve hot with cold sauce.

Cooking sauce:

• chopped greens and cucumber mixed with yogurt;
• Store in the refrigerator, serve only chilled.

How to bake Brussels sprouts, see the following video.