Brussels sprout

Brussels sprout

Brussels sprout (pronunciation: /ˈbrʌsəlz 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 "Brussels sprout" is first recorded in the 18th century. It is named after the city of Brussels in Belgium, as it was a popular crop in this region during this period. The word "sprout" comes from the Old English word "sprūtan", which means to germinate or grow.

Description

Brussels sprouts are small, typically 1.5–4.0 cm (0.6–1.6 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, leafy texture and a slightly bitter taste.

Nutritional Value

Brussels sprouts are rich in vitamin C and vitamin K. They also contain good amounts of folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus, and omega-3 fatty acids.

Culinary Uses

Brussels sprouts are commonly cooked by boiling, steaming, stir frying, roasting, or grilling. They are often served as a side dish and can be seasoned with various herbs and spices.

Related Terms

• Cabbage
• Broccoli
• Kale
• Collard Greens
• Vitamin C
• Vitamin K
• Folate
• Manganese
• Vitamin B6
• Dietary Fiber
• Choline
• Copper
• Vitamin B1
• Potassium
• Phosphorus
• Omega-3 fatty acids

External links

• Medical encyclopedia article on Brussels sprout
• Wikipedia's article - Brussels sprout

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