Closely related to kale, cauliflower, and mustard greens, the vegetables that look like a mini-cabbages — Brussels sprouts — are low in calories and high in nutrition.
Brussel sprouts are thought have gotten their name from Brussels, Belgium, where they have long been a popular side dish.
They are rich in vitamin K — necessary for blood clotting and bone health — and vitamin C, and also contain small amounts of vitamin B6, potassium, iron, thiamine, magnesium, and phosphorus.
They are also a high-fiber food. A half cup of cooked Brussels sprouts contains 2 grams of fiber, fulfilling up to 8 percent of your daily fiber needs. Fiber is an important part of health, and incorporating a good amount of it in your diet affords many health benefits, including protection from diabetes. Fiber moves slowly through the body undigested and slows the absorption of sugar into the blood.
Brussels sprouts also contain alpha-lipoic acid, an antioxidant that’s been researched extensively for its potential effects on blood sugar and insulin. Also found in the sprouts is kaempferol, an antioxidant that has been studied extensively for its many health-promoting properties. Test tube studies show kaempferol may reduce cancer cell growth, ease inflammation, and improve heart health.
Studies have also concluded that cruciferous vegetables, like Brussels sprouts, possess anti-inflammatory properties, helpful in reducing the harmful effects of chronic inflammation.
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Roasted, steamed, or chopped, Brussels sprouts are a delicious way to add vegetables to your day.