Brussels sprouts

Brussels sprouts have a completely unusual appearance. Its shape and small heads of cabbage attract attention. And the Brussels beauty has many useful properties. This is a great product for lovers of good nutrition and those who follow a diet.

Brussels sprouts: description and main characteristics

Brussels sprouts - artificially bred culture. Her immediate family:

• broccoli,
• white-headed
• cauliflower.

In their homeland, this type of cabbage is called "rosenkol", that is, rose cabbage.

Brussels sprouts are located below the main leaves

Appearance story

This species of cabbage was first scientifically described by the Swedish natural scientist Karl Linney. He came up with such a name for her in honor of the vegetable growers from Brussels who brought this plant out of kale. From Belgium, a vegetable crop spread throughout Western Europe. Russia met her in the middle of the 19th century, but Brussels sprouts did not get widespread in those days. And now this vegetable is not very popular among gardeners: it is more efficient to grow vast areas of white cabbage, because the miniature fruits of Brussels sprouts do not give a big economic effect.

The main supplier of Brussels sprouts at present is Holland. The main modern varieties are also bred there. Russian breeders also boast a whole series of varieties - with a shorter growing season and resistance to cold.

Brussels sprouts are not heads, but just heads of cabbage

Appearance

Brussels sprouts look very different from other types of cabbage. In shape, it resembles a small palm tree. On a thick stem 20-60 cm tall, medium-sized long-leaved leaves are placed. At the top, they create a socket. The fruits are in the form of a small head of cabbage the size of a walnut, formed in the axils of the leaves in the first year. From one plant, you can get from 40 to 60 such headheads. In the second year, the plant blooms and gives seeds.

Brussels sprouts have an unusual appearance

Growing region

Now this vegetable crop is very in demand in Western Europe, the USA and Canada. Russia is only eyeing it.

The value of Brussels sprouts

This type of cabbage is valuable for its high content of nutrients. Especially there are a lot of B vitamins in Brussels sprouts. In addition, it contains vitamins: A, C, F, as well as E, K, PP.

Macronutrients (per 100 g):

• potassium - 389 mg
• calcium - 42 mg
• magnesium - 23 mg
• sodium - 25 mg
• phosphorus - 69 mg.

Trace elements (per 100 g):

• iron - 1.4 mg
• Manganese - 0.337 mg,
• copper - 70 mcg,
• selenium - 1.6 mcg,
• zinc - 0.42 mg.

Beneficial features

A vegetable has many useful properties:

1. Brussels sprouts help to stay young, because it contains a rich antioxidant composition.
2. Easily digestible iron prevents anemia in children and pregnant women.
3. Brussels sprouts strengthen the immune system.
4. Vitamin A improves vision.
5. High protein content at low calorie content makes cabbage especially useful for weight loss.
6. A vegetable helps to normalize cholesterol.
7. High fiber has a good effect on the digestive system.

Brussels sprouts - a healthy dietary product

Video: why Brussels sprouts are useful

Contraindications Brussels sprouts

The use of this type of cabbage with gout is undesirable. This is due to the significant content of purines in it, which contribute to the accumulation in the joints and kidneys of uric acid crystals - the main cause of gouty arthritis. For gastritis, bloating (flatulence), a weakening of the pancreas, an increase in acidity, the use of Brussels sprouts is also not recommended.

Comparison of Brussels sprouts with other types of cabbage

Compared to white cabbage, Brussels sprouts are more nutritious. It contains 3-5% protein, which is 2 times more than in other types of cabbage. Doctors equate Brussels sprouts broth in terms of usefulness with chicken. The carbohydrates in it are 2 times less than in the white one. In terms of vitamin composition, Brussels sprouts can compete with kohlrabi and broccoli.

Belgium jokes that children are found in Brussels sprouts

Vegetable application

Brussels sprouts in our country is still a gourmet dish, but there is hope that it will become more widespread in our country as well.

Eating

The calorie content of Brussels sprouts is only 43 kcal per 100 g.

The first and second courses are excellently prepared from diet gobies:

• light soups
• vegetable stew,
• tender casseroles.

For long-term storage, they are pre-blanched and frozen. And the most useful way of cooking is steaming.

The most useful way to cook is steaming

In England, traditionally Brussels sprouts are served at Christmas as a side dish for the Christmas goose.

Video: how to cook brussels sprouts with mushrooms

In folk medicine

The juice of the plant in combination with the juices of other vegetables is used to treat respiratory diseases. They are also used for diabetes.

Types and varieties of Brussels sprouts

When choosing a variety, it is important to take into account such characteristics as:

• Ripening period. A plant needs at least 130 days to mature. The east the planting zone is located, the more reasons to plant an early ripening variety.
• Productivity The Hercules variety, which we know more than others, gives an average of about 40 heads of cabbage. New hybrid varieties are more productive.
• The presence of nutrients. Modern hybrids contain more protein and minerals.

Table: Brussels sprouts popular in Russia

Photo Gallery: Varieties of Brussels Sprouts

In outskirts of Moscow

The best varieties of Brussels sprouts for Moscow are considered Hercules, Perfection and Boxer hybrid. These are medium-late varieties; they are not afraid of freezing temperatures, which helps hybrids to mature and form a crop.

The best varieties of Brussels sprouts in the suburbs proved to be Hercules, Perfection and Boxer (F1)

In the middle lane

For the middle band, the Czech grade of Curl is most suitable. Ready fruits can be harvested after 160 days. The variety is very productive. In addition, the varieties Kashio and Dolmik (F1) showed themselves well.

Brussels sprouts come in many colors: green, light, blue-green, and even red. Red color gives the plant a high content of anthocyanins.

In the Urals and Siberia

The vegetation period of Brussels sprouts is delayed by 160-180 days, therefore, only in its Siberia and in the Urals its seedlings can be grown. Planting seedlings in open ground should be in early June. The best variety for growing in Siberia and the Urals is Dolmik (F1). In addition to it, mid-season varieties Perfection, Boxer, Zimushka and Diablo can be planted.

Some varieties of Brussels sprouts are not afraid of low temperatures

Gardeners reviews on growing Brussels sprouts

Brussels sprouts are very, very tasty! I fry finely chopped garlic, fry it with bell pepper, soaked in slightly salt water, squeezed and chopped eggplant, after about 5 scalded cabbage brussels sprouts, fry a little, then add homemade sauce and sour cream, cloves and, if any, basil , we put out all this for another 5-10 minutes (as long as there is enough patience), and here is a delicious meal. You can cut there and sausages and (or zucchini). Sorry, that is not the topic. Now for agricultural technology - in late August, be sure to remove the growth point. Then the harvest of Brussels sprouts is provided to you. Sincerely, Irina.

Irina, Perm Territory

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I planted Brussels sprouts for two seasons. The first time a neighbor sprouted the seedlings, I don’t know the variety. It grew quite good. The second - she sowed the Druzhnaya family family in the greenhouse on March 30. Goofies turned out to be smaller, and the impression is that she did not have enough time. I noticed that all varieties are medium late, there are no early ones. This year I bought at random seeds of Hercules 1342. Sowed them already on the window in peat tablets, they came up together. The attempt to grow cabbage seedlings on the window last year failed. Everything amicably rose, then it also amicably fell. What can I say more about Brussels sprouts - growing without problems and pests. Taste - well, it’s not ours, guys, it’s kind of unusual. Boil lightly in water, squeeze the garlic, season with vegetable oil and seriously tell yourself that it is very useful.

Lyubov Sergeevna, Ulyanovsk

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If you try to cook this wonderful stranger in your kitchen, called the beautiful name rosencol in old recipes, then be sure to fall in love with her. Indeed, when cooked, Brussels sprouts acquire a delicate mushroom taste. And if you do not have gout, heartburn and flatulence - this is your product!