Food Focus: Brussels Sprouts
Brussels sprouts are winter crops, flourishes well in cool weather and light frost conditions. Well-grown plant reaches about 90 cm in height. The sprouts are produced all along the stalk, starting from the base and moving upward. Each sprout, in general, features similarity in appearance and structure to cabbage, but only very small, measuring about 1-1.5 inches in diameter. In structure, each head consists of clusters of stiff leaves superimposed in compact layers giving it a round or globular shape as in cabbages.
In order to get uniform sprouts, the tip of the stalk is cut as soon as sprouts at the bottom start to develop. In addition, sprouts exposed to hot weather do not form into compact buds. Sprouts are one of the most popular vegetables in the United States and Mediterranean Europe.
Recipe of the Month: Brussels Sprout Omelet
Brussels sprouts are an excellent source of vitamin C. Zea-xanthin, an important dietary carotenoid in sprouts, is selectively absorbed into the retinal macula-lutea in the eyes providing an anti-oxidant and protecting from UV rays.
Sprouts are the good source of another anti-oxidant vitamin A. Vitamin A is required for maintaining healthy mucus membranes and skin. It is an excellent source of vitamin-K. Vitamin K promotes bone health. And B-complex groups of vitamins such as niacin, vitamin B-6 (pyridoxine), thiamin, pantothenic acid, etc., that are essential for substrate metabolism inside the human body.