Brussels sprouts

Photo of Brussels Sprouts

Developed in Belgium several hundred years ago, and named for the country’s capital, Brussles sprouts are cruciferous vegetables and offshoots of cabbage.

Brussels sprouts are packed with disease-fighting nutrients including glucosinolates, indoles, vitamin C and fiber.

Estimated Glycemic Load=3

Selecting and Storing Brussels sprouts

Look for a bright green color to indicate freshness; yellowed or wilted leaves are a sign of age or mishandling. Choose small, firm, compact sprouts with unblemished leaves. Do not wash or trim sprouts before storing them and don`t remove the outer leaves-they contain the most nutrients. Place loose sprouts in a perforated plastic bag. Fresh Brussels sprouts will keep for three to five days.

Preferences: No Molds, No Citrus, No Tubers, No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Corn, No Yeast, No Peanuts, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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