Brussels sprouts are small, leafy green buds that resemble miniature cabbages. They grow in tight clusters along a thick stalk and are part of the cruciferous vegetable family (Brassica oleracea), closely related to broccoli, kale, and cauliflower.
🔍 Key Characteristics:
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Scientific Name: Brassica oleracea (Gemmifera group)
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Size & Shape: Small (about 1–1.5 inches), round or oval, compact with tightly packed leaves
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Color: Bright to dark green, sometimes with a hint of purple in cooler weather
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Texture: Firm and dense when raw; becomes tender and soft when cooked
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Flavor:
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Mild and slightly nutty when roasted
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Can be bitter when overcooked (especially boiled or steamed too long)
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🍽️ Culinary Uses:
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Best when roasted, sautéed, grilled, or air-fried to bring out natural sweetness and crispiness
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Can also be steamed or boiled, though this may intensify bitterness if overdone
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Often seasoned with garlic, balsamic vinegar, lemon, bacon, or parmesan
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Can be shaved raw into salads or slaws for a crunchy texture
🥦 Nutritional Highlights:
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Rich in:
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Vitamin K
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Vitamin C
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Fiber
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Folate
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Antioxidants (e.g. kaempferol)
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Low in calories, but nutrient-dense
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Supports immune function, heart health, and has anti-inflammatory properties
| weight | 1 Kg, 250kg, 500kg |
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