Brussels sprouts, which are also known as Brussels sprouts, broccoli and Brassica oleracea, are two-year-old herbaceous plants of the Brassica oleracea family. They are the varieties in which the axillary buds of the cabbage species can form leaflet bulbs. Native to the Mediterranean coast, fresh leaflets are used as edible parts. It is one of the important vegetables in Europe and North America since the 19th and 20th centuries. There is a small amount of planting in Taiwan Province of China. The content of leaflet protein of Brussels sprouts is very high, ranking first in cabbage vegetables, and also in the content of vitamin C and trace element selenium. China began to introduce and plant Brussels sprouts at the end of the 20th century, making it a fashionable vegetable.

Dietary value of Brussels sprouts:

The edible portion of Brussels sprouts is a leaf ball formed at the axillary bud. The flavor is like cabbage but it also has its own unique taste. It has less fiber and nutrient-rich. Each hundred grams of young leaves contains 4.9 grams of crude protein, 0.4 grams of fat, and sugar. 8.3 grams, vitamin C 102 mg, carotene 883 international units, vitamin B1 0.14 mg, vitamin B2 0.16 mg, calcium 42 mg, phosphorus 80 mg, iron 1.5 mg, protein content is highest among cabbage vegetables.

1 kg of Brussels sprouts is 50% more than 1 kg of citrus-rich vitamin C. Vitamin C is not only a strong antioxidant but also helps the body to resist cold. 4-6 Brussels sprouts are sufficient to meet the vitamin C requirements of adults throughout the day.

There are many ways to eat bulbous cabbage leaflets. They can be fried, simmered, cold, soup, hot pot, kimchi, pickled, and so on. The easiest way to eat is to wash the leaflet with a knife at the base of the leaf ball and cut it to a depth of about 1/3 of the leaflet, then put it in a small amount of salt. Cook in boiled water for 3 to 7 minutes. Rinse and drain the remaining water. Pour some of your favorite spices, such as butter, butter, soy sauce and oyster sauce, or gravy, and mix well. Serve as a small cabbage salad. You can also use soup stock. Cooked directly to eat, the appearance of green tempting, unique flavor, is a special dish in the famous.

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