You may not pass by them in every Indian vegetable market, but if you do happen to come across Brussels sprouts, make it a point to pick up some for your next recipe experiment.
Not only are these mini cabbage lookalikes rich in many valuable nutrients, they are also an excellent source of vitamin C and vitamin K. The other nutrients you get from Brussels sprouts include folate, manganese and vitamin B6, in addition to dietary fiber, choline, copper, vitamin B1, potassium, phosphorus, and omega-3 fatty acids, which are one of the key elements in eating well.
Though in order to reap these benefits you’ll want to include Brussels sprouts as one of the cruciferous vegetables you eat on a regular basis, whether by itself or adding it in a salad. It is very important not to overcook Brussels sprouts as this can make it lose all its goodness. Not only do they lose their nutritional value and but the taste may also suffer as the vegetable begins to emit an unpleasant sulfur smell associated with overcooked cruciferous vegetables. But cook it right and it can be a boon for you. Here are three very important benefits that can be derived from Brussels sprouts, especially for the senior citizens.
Solidifying your DNA
A recent study has shown improved stability of DNA inside of our white blood cells after daily consumption of Brussels sprouts in the amount of 1.25 cups. It’s the ability of certain compounds in Brussels sprouts to block the activity of sulphotransferase enzymes that researchers believe to be responsible for these DNA-protective benefits.
The fiber-related components in Brussels sprouts do a better job of binding together with bile acids in your digestive tract when they’ve been steamed. When this binding process takes place, it’s easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels. Raw Brussels sprouts still have cholesterol-lowering ability but just not as much as steamed.
Battling old-age health issues
Brussel sprouts can promote bone health: The presence of vitamin K – 100 g provides about 177 µg – can promote bone formation and strengthening. Brussel sprouts can delay the onset of Alzheimer’s disease: Adequate levels of vitamin K in the diet can help limit neuronal damage in the brain and preventing or delay the onset of Alzheimer’s disease.