Cooking Brussels Sprouts the Correct Way Helps Fight Cancer@
By Arlene Wright-Correll
At Home Farm Herbery we grow Brussels Sprout Long Island Catskill Heirloom Seeds and this popular Brussels Sprout variety produces miniature cabbage-like heads which are extremely tasty and nutritious.
However, Did you know that Brussels sprouts contain sulforaphane, a chemical believed to have potent anti-cancer properties? Although boiling reduces the level of the anti-cancer compounds, steaming, microwaving, and stirring we steam them al Dante or sauté them quickly.
It is amazing that just one little thing can change an item’s consistency so quickly. When we sauté them we cut them in halves or quarters to allow them to cook quickly.
Brussels sprouts are rich in many valuable nutrients. They are an excellent source of vitamin C and vitamin K. They are a very good source of numerous nutrients including folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids.
Choline is not often referred to for its benefits yet; the primary criterion used to estimate the Adequate Intake (AI) for choline is the prevention of liver damage as assessed by measuring serum alanine aminotransferase levels. The AI for adults is 550 mg/day of choline for men and 425 mg/day for women.
So do yourself a big health favor and put Brussels Sprouts into your diet and cook them correctly.
May the Creative force be with you!