I have always thought that brussel sprouts resemble miniature cabbages. True enough, these nutritious veggies offer the same – if not more – than the nutrient content of cabbages.
One cup of boiled brussel sprouts contains vitamins A, B2, C, K and E. It is also rich in dietary fibers and contains folate, potassium, magnesium, protein, phosphorus and calcium.
The one thing which sets brussel sprouts apart from the rest of the members of the cabbage family is its phytonutrients content. Phytonutrients help prevent the risks of certain cancers.
Brussel sprouts are also exceptionally rich in protein – you can easily combine brussel sprouts with whole grains for a low-fat, low-calorie alternative source of protein. This vegetable also helps detoxify the cells, assists in improving the immune system, promotes glowing skin, supports a healthier colon and promotes cardiovascular benefits.
To enjoy, brussel sprouts can be simply baked or broiled after seasoning them with salt and pepper, or they can be combined with other veggies for a healthy and nutritious side dish.