Brussels sprouts
Brussels sprouts
Brussels sprouts (pronunciation: /ˈbrʌsəl spraʊts/) are a type of cabbage belonging to the Brassicaceae family, which also includes broccoli, kale, and collard greens. They are named after the city of Brussels in Belgium, where they are believed to have been widely cultivated for the first time.
Etymology
The term "Brussels sprouts" is derived from the city of Brussels in Belgium. It is believed that this vegetable was first popularized in Brussels, hence the name. 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, crunchy texture and a slightly bitter and nutty taste.
Nutritional Value
Brussels sprouts are rich in vitamin C, vitamin K, fiber, and other essential nutrients. They are also a good source of antioxidants, which can help protect the body against oxidative stress and chronic diseases.
Culinary Uses
Brussels 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, stews, and stir-fries.
Related Terms
External links
- Medical encyclopedia article on Brussels sprouts
- Wikipedia's article - Brussels sprouts
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