| Scientific name:: | Brassica oleracea var. gemmifera |
| German name: | Rosenkohl |
| Classification: | Brassicales |
| Family: | Brassicaceae |
| Tribute: | Brassiceae |
| Genus: | Brassica |
| Season: | September - April |
Brussels sprouts are considered to be classic winter vegetables because they actually need frost before harvest to develop their spicy, nutty taste. Brussels sprouts are a biennial plant that is usually harvested by hand and is therefore usually somewhat more expensive. Industrially harvested Brussels sprouts are cheaper, but are often damaged to reduce their taste. Brussels sprouts should have a diameter of about four centimetres and a round shape. Too large florets are usually very tasteless.
Quantity per 100 grams
| Calories | 43 |
| Fat content | 0,5 g |
| Saturated fatty acids | 0,1 g |
| Polyunsaturated fatty acids | 0,2 g |
| Monounsaturated fatty acids | 0,1 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
| Potassium | 410 mg |
| Carbohydrates | 3,5 g |
| Roughage | 0,6 g |
| Sugar | 2,9 g |
| Protein | 4 g |
As with all cabbage varieties, Brussels sprouts originated from further breeding of wild multi cabbage (vegetable cabbage). Its origin probably lies around the Belgian capital Brussels, where it was first bred about 200 years ago and is therefore often referred to as "Brussels cabbage" or "Brussels sprouts". The main growing areas of this mini cabbage are in Germany, England, France, Italy, Poland and the Netherlands.
The cabbage has got its name "Brussels sprouts" because its leaf axillary buds have a character very similar to roses.
Eating Brussels sprouts has a positive effect on high blood pressure, high cholesterol, stomach acidity, constipation and even helps fight cancer by naturally removing toxic waste products from the body. Due to its very balanced vitamin B content, Brussels sprouts are also considered the ideal food for people with nerve problems and arteriosclerosis ill persons.
As it is in the case of Brussels sprouts that minus degrees ensure that the starch in the cabbage converts into sugar, the cabbage only becomes digestible and unfolds its full aroma once it has been frozen. Cabbage harvested too early can therefore be placed in the freezer for a few hours.
Fresh Brussels sprouts are difficult to prepare because the dried outer leaves have to be removed, the stalks cut crosswise and washed thoroughly. If the stalk is not cut, the Brussels sprouts often remain hard inside while the outer leaves boil to pieces.
Various cabbage varieties develop an unpleasant odour during preparation. With Brussels sprouts, this can be avoided by sipping milk or a piece of celery in the cooking water. By the way, Brussels sprouts are not suitable for raw consumption because they are much too bitter and tough uncooked.
The majority of children eat Brussels sprouts, broccoli or spinach extremely reluctantly. This has little to do with the common color, but has an evolutionary background. As a hunter and collector, Homo Sapiens always had to pay attention to what he took. Bitter or acid was classified by the brain as poisonous and thus rejected from the diet. However, the increasing development of the brain of modern man has made it possible to overcome this instinct, so that everything that tastes bitter or sour is no longer automatically rejected. In children, this cognitive performance is not yet fully developed, so that there is an automatic warning reaction in the child's brain, which is often interpreted by parents as stubbornness. So do not force children to eat bitter vegetables. However, it can be said ironically that adults who do not like Brussels sprouts probably have not yet overcome the brain stage of a hunter-gatherer.
The so-called ruby Brussels sprouts were only cultivated in 1953 and cold as a botanical masterpiece. Not only does it look spectacular, it is also particularly nutritious. However, this cabbage does not enjoy great popularity, since it loses its great colour when cooked and can therefore hardly justify the considerable additional costs when shopping.
Stored slightly refrigerated and dry, Brussels sprouts can be stored for a good week. However, it should not be stored together with fruit, as the post-ripening process can otherwise be considerably accelerated.