This may not be everyone’s favorite, but these are a veggie that I truely enjoy (and with good reason as I’m about to inform you)! We’ll start off with glucosinolates. Brussels total glucosinolate content is greater than that found in cabbage, kale, broccoli, and cauliflower. These are mainly known for their cancer-protective abilities. The glucosinolates found in Brussels sprouts are:
What I think is the best aspect is what Brussels can do for inflammation. As we know chronic inflammation is responsible for modern diseases: heart disease, stroke, diabetes, cancer, etc. So if we can decrease, we therefore decrease the instances of these diseases. Brussels sprouts can help avoid chronic, excessive inflammation in three ways:
- rich glucosinolates contents helps regulate the body’s inflammatory/anti-inflammatory system and prevent unwanted inflammation
- vitamin K found in Brussels sprouts directly regulate inflammatory response
- omega-3 (bet ya didn’t see that one coming)! 1 1/2 cups actually provides over 1/3 of the daily recommended value of ALA (alpha-linolenic acid)
Other benefits to Brussels? They’re great for antioxidant support with its abundance of: vitamin C, beta-cartoene, manganese, and vitamin E (plus the phytonutrients and flavonoids). Also the fiber helps support the digestive system. Lastly, recent studies have shown that eating them daily improved stability of DNA inside of white blood cells by blocking sulphotransferase enzymes. Steaming seems to be the best way to eat them, but tomorrow I’ll feature some different ways to prepare them.