High in Vitamin C, Vitamin K | Good source of Sulforaphane
These small green orbs are members of the cabbage family with the same ability to be enjoyed raw in salads or slaws or turned into tender, caramelised nuggets of goodness when cooked.
The size of the sprout is an indicator of its flavour. The smaller the Brussels Sprout, the more tender and sweet it is; the larger the Brussels sprout, the more it tastes like cabbage.
Brussels sprouts, as with broccoli and other brassicas (cabbage, cauliflower), contain sulforaphane, a phytochemical under research for its potential biological properties. Although boiling reduces the level of sulforaphane, steaming, microwave cooking, and stir frying do not cause a significant loss.
Weight: 200 g