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Brussels Sprouts
Brussels sprouts are said to be native to Brussels, Belgium. They were cultivated in England early in the nineteenth century. Brussels sprouts were not extensively cultivated in this country until the early twentieth century, and were first grown in the delta region of Louisiana.
Brussels sprouts are a member of the cabbage family. The plant produces a number of very small heads along the stem. They are grown for the fresh market, frozen, and canned. Fresh sprouts may be steamed or boiled, using very little water. California and New York produce the greatest number of Brussels sprouts.
Benefits of Brussels Sprouts
Brussels sprouts often produce gas, but some people can eat them without this effect if they are steamed or boiled over low heat. The sulfur in Brussels sprouts is needed for circulation, and they are good in the winter to help keep us warm. Nutrients in one pound
Calories |
213 |
Iron |
5.9 mg |
Protein |
20.0 g |
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1,816 I.U. |
Fat |
2.3 g |
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0.36 mg |
Carbohydrates |
40.8 g |
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0.73 mg |
Calcium |
154 mg |
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3.2 mg |
Phosphorus |
354 mg |
Ascorbic acid |
431 mg |
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