Benefits Of Brussel Sprouts
Brussel Sprouts are very important nutritionally because they
have a long season and are one of the top providers of vitamin
C, a cupful weighing 100g (4oz) will give, when raw, over 100mg
of vitamin C, which is more than twice as much as the same
weight of orange.
After boiling, the vitamin C goes down to 35mg per 100g - a good
example of the benefit of using the whole raw brussel sprout
juice to obtain the best nutritive value. If you do want to cook
the brussel sprouts as a vegetable it is wise to remember that
it is best to steam them until just tender in as little water as
possible, which should be fast boiling before the sprouts go in.
Any remaining water can always be used for soup or in gravy. Why
throw vitamins and minerals from the brussel sprouts down the
sink? Brussels sprout juice is often used with runner or string
bean juice to assist in the treatment of diabetes in adults.
Children who have diabetes often do not have the ability to
produce insulin, but in adults it can happen that there is a
defect not in the production but in the supply.
Diabetes can be a serious condition unless it is expertly
managed by a qualified practitioner who will advise on
individual treatment, but the Brussels sprout and runner bean
mixture has been reported to be a valuable aid to treatment.
Brussels sprout is a variety of the cabbage family. The early
Dutch gardeners were not only skilled at creating new varieties
of tulip, they also produced a number of new vegetables by
selectively breeding with wild cabbage (Brassica maritime).