benefits of brussel

A compound called histidine in Brussels sprouts is found to be useful in treating allergies and regulating the T cells in our immune system. Brussel sprouts are a good source of another anti oxidant, vitamin A, providing about 754 IU per 100g. Vitamin A is required for maintaining healthy mucus membranes and skin, and is essential for eye health. Foods rich in this vitamin have been found to offer protection against lung and oral cavity cancers.

Brussels sprouts is high in folate (B9) which helps in fetal development. Before and during pregnancy, folate prevents the occurrence of neurological defects, such as spina bifida, in the fetus. It is one of the excellent vegetable sources for vitamin K; 100 g provides about 177

The high protein and low fat/calorie content make this vegetable ideal to be included in a weight loss diet. Its rich nutrients keep your body cells satiated, preventing cravings and bingeing. They are also rich source of minerals like copper, calcium, potassium, iron, manganese, and phosphorus. 100 g fresh sprouts provide 25 mg (1.5% of RDA) sodium and 389 mg (8% of RDA) potassium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co factor for the antioxidant enzyme, superoxide dismutase. Iron is required for cellular oxidation and red blood cell formation.

Protein and manganese help repair broken tissues when the body sustains a cut or injury. The potassium is helpful in blood clotting and folate aids in healing wounds. A perfect food to eat in bigger amount when healing from an injury or surgery.

When buying Brussels sprouts, choose firm, compact, and those that are vividly green in color. Avoid yellowed or wilted leaves that are puffy or soft in texture. Do not choose those that have perforations in their leaves and indication that aphids residing within the plant.

Like cabbage and broccoli, Brussels sprouts have an impressive array of cancer fighting phytochemicals, which include glucosinolates. Research has been conducted in the Netherlands on how Brussels sprouts are able to protect from DNA damage. Five men were fed 10 ounces of Brussels sprouts daily while another group of five men ate a diet that was free of any cruciferous vegetables. After 3 weeks, the two groups were compared, and the men who ate a diet including Brussels sprouts measured a 28% reduction in DNA damage. Less DNA damage means a lower chance of developing cancerous cells.