Eating Healthy Recipe ~ Garlic Lemon Brussels Sprouts | Future Expat (2024)

FAQs

Is it OK to eat Brussels sprouts everyday? ›

Is it OK to eat Brussels sprouts everyday? Go for it. “If you enjoy sprouts and can tolerate them, absolutely! They're lower in calories and contain a myriad of important nutrients” says Snyder.

Contains anti-cancer compounds

Brussels sprouts contain anti-cancer plant compounds, including glucosinolates, which help us detoxify and remove carcinogens from the body.

Brussels sprouts are high in fiber, vitamins, minerals, and antioxidants, making them a nutritious addition to your diet. They may also come with added health benefits, including decreased inflammation and improved immune system health.

When we think about which meats go with Brussels sprouts, bacon usually comes to mind first. Upgrade that to prosciutto, add poultry and fish to the list, and leave room on the menu for steak.

While broccoli may have a higher count of calories, fat, and carbs, it is richer in calcium, iron, and pantothenic acid (a B vitamin that does wonders for healthy hair), and has a bit more potassium. Brussels sprouts, on the other hand, are lower in sodium.

Eating a lot of Brussels sprouts and other cruciferous veggies may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate. Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes.

If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).

1. Spinach. Spinach is a leafy green vegetable and a great source of calcium, vitamins, iron, and antioxidants. Due to its iron and calcium content, spinach is a great addition to any meat- or dairy-free diet.

Top Colon Cleansing Foods

Broccoli. Cauliflower. Brussel sprouts. Dark, leafy greens such as kale and spinach.

Certain vegetables such as Brussels sprouts, broccoli, cabbage, asparagus, and cauliflower are known to cause excess gas. Like beans, these vegetables also contain the complex sugar, raffinose. However, these are very healthy foods, so you may want to talk with your doctor before eliminating them from your diet.

Is it better to eat Brussels sprouts raw or cooked? ›

Brussels sprouts are a nutritious vegetable in the cruciferous family. While they're often enjoyed cooked using methods like roasting, steaming, or boiling, you can also enjoy Brussels sprouts raw. The most common side effect of eating raw Brussels sprouts is that they may cause gas in some people.

One cup of boiled Brussels sprouts (156g) provides 56 calories, 65% of which come from carbs, 23% from protein, and 12% from fat. In 100g of brussels sprouts, there are 36 calories. This is how other green vegetables compare per 100g: Green beans: 31 calories.

“Brussels sprouts are high in fiber, which can promote digestive regularity,” says Rifkin. She explains that eating fiber-rich foods, like Brussels sprouts, is important because it increases stool frequency and alleviates constipation. A full 95 percent of people in the U.S. don't eat enough fiber.

By incorporating Brussel sprouts into one's diet, the body is supplied with the elemental building blocks required for robust and resilient hair. Cysteine: The Amino Acid for Hair Growth: Brussel sprouts also house cysteine, an amino acid with a positive impact on hair growth.

When Brussels sprouts are cooked, they may undergo some nutrient changes. Levels of the antioxidant vitamins E and K increase during cooking, but levels of some water-soluble nutrients, such as vitamin C, decrease.

Steaming Brussels sprouts preserves more of the nutrients and antioxidants than any other cooking method. And they turn out tasting like crisp-tender, sweet little nuggets. Plus they're just about the quickest veggie side dish you can cook.

If you don't see them stocked in the produce section during the spring or summer, head over to the frozen food section where you'll likely find them there. Frozen Brussels sprouts pack just as much nutrition, if not more, as fresh ones because they are frozen when at their peak nutritional value.

Boiling will cause Brussels sprouts to lose some of their nutritional value so steaming, stir-frying, or roasting are generally preferred. The leaves cook faster than the core, so cut an X in the bottom of the stem for even cooking when cooking the sprouts whole.