It's been awhile since I've blogged. I know I've neglected it for a
looooooooong time. I didn't really have a strong focus back then,
writing about whatever food. But after starting grad school this year
with a focus on a masters in nutrition, I've been excited about good
healthy food again!
Now I've always had this bad connotation about brussel sprouts. I
blame it on TV. Kids giving disgusted looks when they see brussel
sprouts. And I figured it tasted pretty gross too.
But I had brussel sprouts some time last year from a friend who was
obsessed with Jean Claude Van Damme aka "Mucles from Brussels". And I'll
admit it tasted pretty good. And I just recently been eating it more
often now since it's a winter crop, so it's pretty abundant at markets
such as Trader Joe's and Costco.
It's a cruciferous veggie and in the same family as cabbage, collard greens, broccoli, kale.
A 1 cup serving of these sprouts offer over a full daily value of
Vitamin C (125%) and K (195%), with some Vitamin A and folic acid as
well (13% DV each). And 3g of fiber to boot.
Plus it's super easy to cook. I usually just like to rinse, cut it
half or quarters, saute with a bit of olive oil and garlic, and seasoned
with salt and pepper. Be careful to not overcook (turns soft and gray)
which can cause a sulfurous odor, glucosinolate sinigrin, to be
released, which can also taste a bit sharp like horseradish. May be the
reason people dislike brussel sprouts in the first place!
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