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MoonDragon's Health & Wellness
Nutrition Basics

Herbs
BRUSSELS SPROUTS
Cabbage Family

(Brassica Olaracea L., Gemmifera)


"For Informational Use Only"
For more detailed information contact your health care provider
about options that may be available for your specific situation.





  • Brussels Sprouts Herbal Description
  • Brussels Sprouts Uses, Health Benefits & Scientific Evidence
  • Brussels Sprouts Dosage Information
  • Brussels Sprouts Safety, Cautions & Interactions
  • Brussels Sprouts Supplements & Products




  • brussels sprouts are like miniture cabbages


    BRUSSELS SPROUTS HERBAL DESCRIPTION

    Brussels Sprouts (Brassica oleracea L., Gemmifera) are part of the Brassica family along with Cabbage, Broccoli, and Cauliflower. The Brussels Sprout is a cultivar in the Gemmifera groooooooooup of cabbages (Brassica oleracea), grown for its edible buds. The leafy green vegetables are typically about an 1 inch to 1.5 inches in diameter and look like miniture cabbages. The Brussels sprout has long been popular in Brussels, Belgium, and may have originated there.

    brussels sprouts in garden


    BRUSSELS SPROUT CULTIVATION

    Forerunners to modern Brussels sprouts were likely cultivated in ancient Rome. Brussels sprouts as we now know them were grown possibly as early as the 13th century in what is now Belgium. The first written reference dates to 1587. During the 16th century, they enjoyed a popularity in the southern Netherlands that eventually spread throughout the cooler parts of Northern Europe.

    Brussels sprouts grow in temperature ranges of 45 to 75°F, with highest yields at 59 to 64°F. Brussels sprout plants are ready for harvest 90 to 180 days after planting. The edible sprouts grow like buds in helical patterns along the side of long, thick stalks of about 24 to 47-inches in height, maturing over several weeks from the lower to the upper part of the stalk. Sprouts may be picked by hand into baskets, in which case several harvests are made of five to 15 sprouts at a time, or by cutting the entire stalk at once for processing, or by mechanical harvester, depending on variety. Each stalk can produce 2.4 to 3.1 pounds, although the commercial yield is about 2.0 lbs per stalk. Harvest season in temperate zones of the northern latitudes is September to March, making Brussels sprout a traditional winter stock vegetable. In the home garden, harvest can be delayed as quality does not suffer from freezing. Sprouts are considered to be sweetest after a frost.

    Brussels sprouts are a cultivar of the same species as cabbage, in the same family as collard greens, broccoli, kale, and kohlrabi; they are cruciferous (they belong to the Brassicaceae family; old name Cruciferae). Breeding research conducted by Syngenta in the Netherlands focusing on compounds known as glucosinolates found in Brussels sprouts has resulted in reduced bitterness and in improved nutrient or phytochemical attributes. These improvements in reducing unpleasant taste through scientific breeding advances have been credited with spurring a "renaissance" and growth in production and consumption of Brussels sprouts hybrids. In Continental Europe, the largest producers are the Netherlands and Germany. The United Kingdom has production comparable to that of the Netherlands, but it is not generally exported.

    Production of Brussels sprouts in the United States began in the 18th century, when French settlers brought them to Louisiana. Thomas Jefferson grew them at Monticello. The first plantings in California's Central Coast began in the 1920s, with significant production beginning in the 1940s. Currently, several thousand acres are planted in coastal areas of San Mateo, Santa Cruz, and Monterey counties of California, which offer an ideal combination of coastal fog and cool temperatures year-round. The harvest season lasts from June through January. They are also grown in Baja California, Mexico, where the harvest season is from December through June. Most of the United States production is in California, with a smaller percentage of the crop grown in Skagit Valley, Washington, where cool springs, mild summers and rich soil abounds, and to a lesser degree on Long Island, New York and Ontario, Canada.

    About 80 to 85-percent of US production is for the frozen food market, with the remainder for fresh consumption. Once harvested, sprouts last three to five weeks under ideal near-freezing conditions before wilting and discoloring, and about half as long at refrigerator temperature. American varieties are generally approximately 1 to 2-inches in diameter.





    brussels sprouts stalk


    BRUSSELS SPROUTS USES, HEALTH BENEFITS & SCIENTIFIC EVIDENCE

    HEALTH BENEFITS

    Brussels sprouts are rich in many valuable nutrients. This vegetable contains high amounts of nutrients, including vitamins C, K, and A (Beta-Carotene), and folic acid, fiber, and flavonoids, which gives Brussels sprouts its antioxidant and anti-inflammatory properties. Having adequate amounts of vitamin C in the diet has shown to be beneficial in lessening the symptoms of asthma in children, and can help decrease the risk of multiple sclerosis (MS) in the young and old. Brussels sprouts can also help protect against artherosclerosis, reduce bruising, and offer the highest degree of protection from stroke. Eating adequate amounts of cruciferous vegetables such as Brussels sprouts can lower the risk of cancer, particularly breast and other female cancers. The flavonoids in this vegetable help support the structure of capillaries, and the vitamin A content can help reduce the risk of cataract formation.

    BRUSSELS SPROUTS, FRESH RAW
    (Edible Parts)
    NUTRITIONAL ANALYSIS

    Nutrition Value Per 100 Grams (3.5 oz.)


    (Source: USDA National Nutrient Data Base)
    Principle
    Nutrient Value
    Percentage of RDA
         Energy      43 Kcal (179 kJ)       -
         Carbohydrates      8.95 g       -
         Protein      3.38 g       -
         Total Fat      0.3 g       -
         Cholesterol      0 mg      0%
         Dietary Fiber      3.8 g       -
    Vitamins
    Nutrient Value
    Percentage of RDA
         Folates (Vitamin B-9)      61 µg      15%
         Niacin (Vitamin B-3)      0.745 mg      5%
         Pantothenic Acid (Vitamin B-5)      0.309 mg      6%
         Pyridoxine (Vitamin B-6)      0.219 mg      17%
         Riboflavin (Vitamin B-2)      0.09 mg      8%
         Thiamin (Vitamin B-1)      0.139 mg      12%
         Vitamin A (Equivalent)      38 µg      5%
         Vitamin C      85 mg      102%
         Vitamin E      0.88 mg      6%
         Vitamin K      177 µg      169%
         Choline      19.1 mg      4%
    Electrolytes
    Nutrient Value
    Percentage of RDA
         Sodium      25 mg      2%
         Potassium      389 mg      8%
    Minerals
    Nutrient Value
    Percentage of RDA
         Calcium      42 mg      4%
         Iron      1.4 mg      11%
         Magnesium      23 mg      6%
         Manganese      0.337 mg      16%
         Phosphorus      69 mg      10%
         Zinc      0.42 mg      4%
    Phyto-Nutrients
    Nutrient Value
    Percentage of RDA
         Beta Carotene      450 µg      4%
         Lutein-Zeaxanthin      1590 µg       -
         Water      86 g       -
    Percent Daily Values (%DV) are roughly approximated using US recommendations for adults.
    Approximately 5 to 10 sprouts per 100 grams.
    µg - micrograms
    mg - milligrams
    IU - International units.


    brussels sprouts plant and inside view


    Raw Brussels sprouts contain excellent levels of vitamin C and vitamin K, with more moderate amounts of B-vitamins, such as folic acid and vitamin B-6 (USDA nutrient table, right); essential minerals and dietary fiber exist in lesser amounts. Brussels sprouts, as with broccoli and other brassicas, contain sulforaphane, a phytochemical under basic research for its potential anticancer properties. Although boiling reduces the level of sulforaphane, steaming and stir frying do not result in significant loss. Brussels sprouts and other brassicas are also a source of indole-3-carbinol, a chemical being studied for how it affects DNA repair in cells and appears to block the growth of cancer cells in vitro.

    COOKING & PREPARATION

    The most common method of preparing Brussels sprouts for cooking begins with cutting the buds off the stalk. Any surplus stem is cut away, and any loose surface leaves are peeled and discarded. Once cut and cleaned, the buds are typically cooked by boiling, steaming, stir frying, grilling, or roasting; however, boiling results in significant loss of anticancer compounds. To ensure even cooking throughout, buds of a similar size are usually chosen. Some cooks will make a single cut or a cross in the center of the stem to aid the penetration of heat. Brussels sprouts can be pickled as an alternative to cooking.

    Overcooking will render the buds gray and soft, and they then develop a strong flavor and odor that some find disagreeable. The odor is associated with glucosinolate sinigrin, an organic compound that contains sulfur: hence the strong smell.

    For taste, roasting Brussels sprouts is a common way to cook them in large quantities that seems to bring out the flavor that school children can enjoy. One school district served roasted and pickled Brussels sprouts to 20,000 children who reportedly enjoyed the food during a single day. Common toppings or additions for Brussels sprouts include Parmesan cheese and butter, balsamic vinegar, apple cider vinegar, bacon, pistachios, pine nuts, mustard, brown sugar, and pepper. A popular way of cooking Brussels sprouts is to saute them.





    BRUSSELS SPROUTS DOSAGE INFORMATION

    To receive the most nutritional value from Brussels sprouts, it is best to eat it raw, lightly cooked, or in a supplement form,

    Cooking and processing destroys much of the antioxidant and anti-estrogenic properties contained in this vegetable.

    Brussels sprouts are also available in other forms, and this vegetable is an ingredient in many products. For best results, read and follow product label directions.





    BRUSSELS SPROUTS SAFETY, CAUTIONS & INTERACTIONS INFORMATION

    Brussels sprouts are generally considered safe as it has been used as a food for centuries.

    Consumption of foods such as Brussels sprouts, and others in the cabbage family such as Broccoli, can help naturally suppress thyroid hormone production. People with hypothyroidism should eat this food sparingly or avoid completely.

    Consuming Brussels sprouts in excess may not be suitable for heart patients taking anticoagulants since they contain vitamin K, a blood-clotting factor. In one such reported incident, health practitioners determined that the reason for a heart patient's worsening condition was eating too many Brussels sprouts which countered the intended effects of blood-thinning therapy.





    BRUSSELS SPROUTS & RELATED PRODUCTS

  • Brussels Sprout, Broccoli, Cruciferous Vegetables & Sulphoraphane Products


  • QUALITY PRODUCTS & SUPPLEMENTS



    BRUSSELS SPROUTS, BROCCOLI, CRUCIFEROUS VEGETABLES & SULPHORAPHANE PRODUCTS

    Sulphoraphane Glucosinolate (SG), from Broccoli Sprout Extract, has been shown to stimulate the body's production of detoxification enzymes that help eliminate xenoestrogens. It is also a powerful antioxidant.

    MOUNTAIN ROSE HERBS PRODUCTS

    Mountain Rose Herbs: Broccoli Sprouting Seed (Brassica Oleracea), Certified Organic Sprouting Seeds


    STARWEST BOTANICALS PRODUCTS

    Starwest Botanicals: Broccoli Sprouting Seeds, Organic, 4 oz.
    Starwest Botanicals: Broccoli Sprouting Seeds, Organic, 1 lb.


    HERBSPRO PRODUCTS

    HerbsPro: Broccoli Seeds, Now Foods, 4 oz. (86079)
    HerbsPro: Broccoli Sprouts, Source Naturals, 30 Tabs (13105)
    HerbsPro: Broccoli Sprouts, Source Naturals, 60 Tabs (6143)
    HerbsPro: Broccoli Active, Broccoli Extract, BlueBonnet Nutrition, 500 mg, 60 VCaps (100875)
    HerbsPro: Broccoli Tune-up FDP, Eclectic Institute Inc, 105 Grams (90771)
    HerbsPro: Broccoli Cilantro Tea, Numi Tea, 12 Tea Bags (112569)
    HerbsPro: Broccoli Sprout Cream, Life Extension, 1 oz. (109075)


    TAKEHERB PRODUCTS

    TakeHerb: Life Extension Mix With Extra Niacin, Multi-Nutrient Formula, Life Extension, 315 Tabs
    Life Extension Mix contains 93 unique vegetable, fruit, and herbal extracts along with high-potency amino acids, vitamins, minerals, and special antioxidants. The Life Extension Mix formula is fortified with botanical extracts that help maintain healthy cells via physiological processes separate from traditional antioxidants. Consumption of these types of plants is being recommended based on research emanating from the world's most prestigious medical centers.


    KALYX PRODUCTS

    Kalyx: J&A Dill Brussel Sprouts, Paisley Farm, 32 oz. (Case of 12) (GR)
    Jake and Amos Dill Brussel Sprouts taste similar to dill pickles! Adult and kids of all ages will like our Brussels sprouts because they're delicious. Each case consists of twelve, thirty two ounce jars.
    KALYX PRODUCTS

    Kalyx: Broccoli Sprouting Seeds, Certified Organic, (Brassica Oleracea Cymosa) Starwest Botanicals, 1 lb: C
    Kalyx: Broccoli Juice Powder (Brassica Oleracea), Kalyx, 1 kg (2.2 lbs.): RF
    Kalyx: Broccoli Juice Powder (Brassica Oleracea), Kalyx, 1 kg (2.2 lbs.): EB
    Kalyx: Broccoli Leaf Stem Extract 4:1 Powder (Brassica Oleracea), Kalyx, 1 kg (2.2 lbs.): RF
    Kalyx: Broccoli Leaf Stem Powder (Brassica Oleracea), Kalyx, 1 kg (2.2 lbs.): RF
    Kalyx: Broccoli Sprout Powder (Brassica Oleracea), Kalyx, 1 kg (2.2 lbs.): RF
    Kalyx: Broccoli Sprout Powder, Kalyx, 1 kg (2.2 lbs.): EB
    Kalyx: Broccoli Sprout 0.5% Powdered Extract, Kalyx, 1 kg (2.2 lbs.): EB
    Kalyx: Broccoli Sprout 4:1 Powdered Extract, Kalyx, 1 kg (2.2 lbs.): EB
    Kalyx: Broccoli Whole Powder, Kalyx, 1 kg (2.2 lbs.): EB
    Kalyx: Broccoli Whole 4:1 Powdered Extract, Kalyx, 1 kg (2.2 lbs.): EB
    Kalyx: Broccoli 5:1 Powdered Extract, Kalyx, 5 kg (11 lbs.): Q
    Kalyx: Broccoli Whole 10:1 Powdered Extract, Kalyx, 1 kg (2.2 lbs.): EB
    Kalyx: Broccoli Flower & Sprout Powder, Certified Organic (Brassica Oleracea Italica), Kalyx, 25 kg (55 lbs.): GF
    Kalyx: Broccoli Flower Powder, Certified Organic (Brassica Oleracea Italica), Kalyx, 25 kg (55 lbs.): GF
    Kalyx: Broccoli Flowering Head Powder, Kalyx, 25 kg (55 lbs.): GF
    Kalyx: Garden Greens VegeSplash, Zesty Tomato, 18.6 oz: HF
    VegeSplash High ORAC Concentrated Vegetable and Greens Drink Mix. This best tasting vegetable and greens drink mix is available in Zesty Tomato flavor. VegeSplash contains a Super ORAC blend comprised of 14 vegetables and 10 green foods. The Zesty Tomato mixes into a smooth, rich, tomato cocktail drink providing 6 mg of lycopene per serving. Ingredients: Super ORAC Vegetable & Greens Blend {tomato concentrate (source of lycopene, coumaric acid and chlorogenic acid), onion (allyl sulfides, quercetins and saponins), Hawaiian blue-green algae (source of phycocyanins and beta carotene), barley grass (source of bioflavonoids), wheat grass, alfalfa (source of beta carotene, chlorella (source of oceanic trace minerals), dulse (source of oceanic trace minerals), green tea extract (source of polyphenols), broccoli (source of indole-3-carbinol, sulphoraphane and beta carotene), carrots (source of beta carotene, flavonoids and calcium pectate), Brussels sprouts (source of indole-3-carbinol and sulphoraphane), cauliflower (source of sulphoraphane), beet, cabbage (source of indole-3-carbinol and sulphoraphane), celery, kale (source of indole-3-carbinol, sulphoraphane and beta carotene), spinach (source of beta carotene lutein and quercetin), radish, leek or yellow pepper, kombu seaweed (source of trace minerals), nori seaweed (source of trace minerals), wakame seaweed (source of trace minerals), and garlic (source of allyl sulfides)], Fiber Blend (gum acacia, beet fiber, oat fiber, soy fiber, apple pectin), sweetener blend (dehydrated beet juice, cherry juice crystals and orange juice crystals), salt, sodium isoascorbate, guar gum, natural flavor, xanthan gum, silica, spices and Multi-Plant Based Enzyme Blend (amylase, lactase, neutral protease, lipase and cellulose).


    AMAZON PRODUCTS

    Amazon: Brussels Sprouts Grocery & Gourmet Food Products
    Amazon: Brussel Sprout Powder, NutriCargo, 1.1 lbs. (500 grams)
    Amazon: Brussel Sprout Juice Powder, NutriCargo, 1.1 lbs. (500 grams)




  • Nutrition Basics: Greens Herbal Information
  • Nutrition Basics: Broccoli, Cruciferous Vegetables & Sulphoraphane HerbalInformation
  • Nutrition Basics: Brussels Sprouts, Broccoli, Cruciferous Vegetables & Sulphoraphane HerbalInformation






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