Brussels sprout

The Brussels sprout belongs to biannual plants. This species of cabbage was removed artificially by the person therefore in the wild nature does not meet. The homeland of a Brussels sprout is Belgium. This plant thermophilic therefore did not gain big distribution in the territory of Russia. The advantage of a Brussels sprout is indisputable as a large amount of vitamin C is its part. According to contents in the structure of vitamin and mineral complexes, this grade is on the first place among all species of cabbage. Considering useful properties of a Brussels sprout, it found application not only in cookery, but also in medicine.

History of a Brussels sprout

This grade of cabbage in Belgium was removed by local vegetable growers.

For the first time the Brussels sprout was described by Karl Linney who gave it the name in honor of gardeners from the city of Brussels.

In Russia for the first time this cabbage appeared in the middle of the 19th century.

Chemical composition of a Brussels sprout

The Brussels sprout is vitamin-rich also mineral salts. Vitamins C, B, PP, carotene are its part. Mineral composition of a Brussels sprout is presented by salts of potassium, magnesium, sodium, calcium, iron, iodine, phosphorus. Content of crude protein makes 3-5% of weight that is 2-3 times more, than in any other grade of cabbage. Caloric content of a Brussels sprout makes 35 kcal on 100 g of an edible part.

Features of cultivation of a Brussels sprout

This grade of cabbage with ease can transfer small frosts therefore in some European countries it is grown up also in winter time. However air temperature 18-22 ºС heat and is necessary long light day for a Brussels sprout for good productivity. In such conditions it is possible to reach the maximum productivity and accumulation of useful properties of a Brussels sprout. In the course of growth of a plant it is necessary to feed up with care him, especially the fertilizers containing nitrogen as it can lead to excessive accumulation in fruits of nitrates.

For longer preservation of freshness of a Brussels sprout after collecting, kochanchik do not break, and delete from the field together with a stalk. In such a way it is possible to keep freshness of a harvest for 3-4 months.

The use of a Brussels sprout in the medicinal purposes

The advantage of a Brussels sprout for a human body found application in medical practice.

The Brussels sprout is used as dietary food. Rich vitamin mineral composition does this species of cabbage irreplaceable in a diet of the person.

The Brussels sprout exerts positive impact on work of a pancreas that allows to use it at people with a diabetes mellitus.

There are data that juice of a Brussels sprout can be used for stimulation of healing of wounds. Juice of this species of cabbage possesses fortifying action, stimulates immune system of an organism, has insignificant aperient effect. Existence of a large amount of crude protein allows to use a Brussels sprout as food during the recovery period after the postponed disease or performing surgery.

Contraindications to the use of a Brussels sprout

The Brussels sprout is not recommended to be eaten to people at whom the hyperoxemia of a gastric juice and tendency to enterospasms is observed.

Way of culinary processing of a Brussels sprout

The Brussels sprout, as well as any other vegetable, does not suffer rough and long culinary processing. All this leads to decrease in content of vitamins and reduction of useful properties of a Brussels sprout. An optimum way of culinary processing of a Brussels sprout is steam use that gives the chance to keep its nutritious and medicinal properties.

Whether you know that:

Four segments of dark chocolate contain about two hundred calories. So if you do not want to recover, better not to eat it is more than two segments in days.

10 причин включить в рацион сливочное масло

10 reasons to include butter in a diet

Within several decades of our compatriots convinced that the use of butter nasty affects on...