Brussel Sprout
Brussel Sprout
Brussel Sprout (pronunciation: /ˈbrʌsəl spraʊt/) is a type of cabbage belonging to the Brassicaceae family, which also includes broccoli, kale, and collard greens. The name is derived from the city of Brussels, Belgium, where it is believed to have originated.
Etymology
The term "Brussel Sprout" is a combination of the city "Brussels" and the Old English word "sprout," which means "to shoot or sprout." The vegetable was named after Brussels, where it was widely cultivated in the 16th century.
Description
Brussel Sprouts are small, typically 2.5–4 cm (0.98–1.57 in) in diameter, and look like miniature cabbages. The sprouts grow in a helical pattern along the side of long, thick stalks. They have a dense, crunchy texture and a slightly bitter taste.
Nutrition and Health Benefits
Brussel Sprouts are rich in vitamin C, vitamin K, fiber, and other essential nutrients. They are known for their potential health benefits, including reducing the risk of cancer, improving digestive health, and boosting the immune system.
Culinary Uses
Brussel Sprouts can be eaten raw or cooked. They are often roasted, boiled, steamed, or sautéed and are a common side dish in Western cuisine. They can also be used in salads, stir-fries, and casseroles.
Related Terms
- Cabbage
- Broccoli
- Kale
- Collard Greens
- Vitamin C
- Vitamin K
- Fiber
- Nutrients
- Cancer
- Digestive Health
- Immune System
- Western Cuisine
External links
- Medical encyclopedia article on Brussel Sprout
- Wikipedia's article - Brussel Sprout
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski