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Fresh Brussels sprouts have a very sharp, bitter taste.
Nevertheless, with proper preparation, the bitterness should go away, and instead a delicate, slightly sweet, nutty taste remains.
It contains a large amount of vitamin C, B vitamins, provitamin A, iron, potassium, magnesium, phosphorus, folic acid. Of course, Brussels sprouts contain a lot of fiber and easily digestible protein.
The abundance of vitamins has a positive effect on the immune system and hormonal levels, and the easy digestibility of the product allows you to remove excess stress from the cardiovascular system.
Separately, mention should be made of the unique properties of the juice from this cabbage.
Brussels sprouts may be contraindicated for people with gastrointestinal diseases, in particular irritable bowel syndrome, as well as people suffering from gout and people with weakened thyroid function.
Small heads of cabbage are boiled and served with butter, fried, and they make delicious soups; except that in their raw form they are almost inedible.
Brussels sprouts have a very strong flavor, so it is not recommended to combine them in the same dish with more delicate foods.
Fresh Brussels sprouts need to be cooked for 5-7 minutes.
Frozen Brussels sprouts - 10-12 minutes. Cook Brussels sprouts in a steamer for 25 minutes.
In a slow cooker, cook the Brussels sprouts for 12 minutes on the “Stew” mode.