Brussels sprout

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Brussels sprout
Brussels sprout closeup.jpg
Brussels sprouts (cultivar unknown)
Species Brassica oleracea
Cultivar group Gemmifera Group
Origin Low Countries
(year unknown)
Brussels sprouts, raw
(edible parts)
Nutritional value per 100 g (3.5 oz)
Energy 179 kJ (43 kcal)
8.95 g
Sugars 2.2 g
Dietary fibre 3.8 g
Fat
0.3 g
3.48 g
Vitamins and minerals
Vitamins Quantity
%DV
Vitamin A equiv.
4%
38 μg
4%
450 μg
1590 μg
Thiamine (B1)
12%
0.139 mg
Riboflavin (B2)
7%
0.09 mg
Niacin (B3)
5%
0.745 mg
Pantothenic acid (B5)
6%
0.309 mg
Vitamin B6
13%
0.219 mg
Folate (B9)
15%
61 μg
Choline
3%
19.1 mg
Vitamin C
94%
85 mg
Vitamin E
6%
0.88 mg
Vitamin K
148%
177 μg
Minerals Quantity
%DV
Calcium
3%
42 mg
Iron
8%
1.4 mg
Magnesium
5%
23 mg
Manganese
15%
0.337 mg
Phosphorus
6%
69 mg
Potassium
13%
389 mg
Sodium
1%
25 mg
Zinc
4%
0.42 mg
Other constituentsQuantity
Water86 g

approx. 5-10 sprouts per 100 g
Link to USDA Database entry
Percentages estimated using US recommendations for adults, [1] except for potassium, which is estimated based on expert recommendation from the National Academies. [2]

The Brussels sprout is a member of the Gemmifera cultivar group of cabbages ( Brassica oleracea ), grown for its edible buds.

Contents

Etymology

Though native to the Mediterranean region with other cabbage species, Brussels sprouts first appeared in northern Europe during the 5th century; they were later cultivated in the 13th century near Brussels, Belgium, from which their name derives. [3] [4] The group name Gemmifera (or lowercase and italicized gemmifera as a variety name) means gemmiferous (bud-producing).

Description

The leaf vegetables are typically 1.5–4 centimetres (121+12 inches) in diameter and resemble miniature cabbages.

Cultivation

History

Predecessors to modern Brussels sprouts were probably cultivated in Ancient Rome. Brussels sprouts as they are now known were grown possibly as early as the 13th century in what is now Belgium. [5] The first written reference dates to 1587. [6] During the 16th century, they enjoyed a popularity in the southern Netherlands that eventually spread throughout the cooler parts of Northern Europe, [4] reaching Britain by the 17th century. [7]

Brussels sprouts grow in temperature ranges of 7–24 °C (45–75 °F), with highest yields at 15–18 °C (59–64 °F). [4] Fields are ready for harvest 90 to 180 days after planting. The edible sprouts grow like buds in helical patterns along the side of long, thick stalks of about 60 to 120 centimetres (24 to 47 inches) in height, maturing over several weeks from the lower to the upper part of the stalk. Sprouts may be picked by hand into baskets, in which case several harvests are made of five to 15 sprouts at a time, or by cutting the entire stalk at once for processing, or by mechanical harvester, depending on variety. Each stalk can produce 1.1 to 1.4 kilograms (2.4 to 3.1 pounds), although the commercial yield is about 900 g (2 lb) per stalk. [4] Harvest season in temperate zones of the northern latitudes is September to March, making Brussels sprouts a traditional winter-stock vegetable. In the home garden, harvest can be delayed as quality does not suffer from freezing. Sprouts are considered to be sweetest after a frost. [8]

Brussels sprouts are a cultivar group of the same species as broccoli, cabbage, collard greens, kale, and kohlrabi; they are cruciferous (they belong to the family Brassicaceae; old name Cruciferae). Many cultivars are available; some are purple in color, such as 'Ruby Crunch' or 'Red Bull'. [9] The purple varieties are hybrids between purple cabbage and regular green Brussels sprouts developed by a Dutch botanist in the 1940s, yielding a variety with some of the red cabbage's purple colors and greater sweetness. [10]

Contemporary Brussels sprouts

In the 1990s, Dutch scientist Hans van Doorn identified the chemicals that make Brussels sprouts bitter: sinigrin and progoitrin. [11] This enabled Dutch seed companies to cross-breed archived low-bitterness varieties with modern high-yield varieties, over time producing a significant increase in the popularity of the vegetable. [12]

Europe

In Continental Europe, the largest producers are the Netherlands, at 82,000 metric tons, and Germany, at 10,000 tons. The United Kingdom has production comparable to that of the Netherlands, but its crop is generally not exported. [13]

Mexico

Second to the Netherlands in export volume is Mexico, where the climate allows nearly year-round production. [14] The Baja region is the main supplier to the US market, but produce also comes from the Mexicali, San Luis and coastal areas.

United States

It is unclear when Brussels sprouts were introduced to the United States, but French settlers in Louisiana are known to have grown them. [6] [4] The first commercial plantings began in the Louisiana delta in 1925, and much of these plantings would move to the Californian Central Coast by 1939. [4] Currently, several thousand acres are planted in coastal areas of San Mateo, Santa Cruz, and Monterey counties of California, which offer an ideal combination of coastal fog and cool temperatures year-round. The harvest season lasts from June through January.

Most U.S. production is in California, [15] with a smaller percentage of the crop grown in Skagit Valley, Washington, where cool springs, mild summers, and rich soil abounds, and to a lesser degree on Long Island, New York. [16] Total US production is around 32,000 tons, with a value of $27 million. [4]

About 80 to 85% of U.S. production is for the frozen food market, with the remainder for fresh consumption. [16] Once harvested, sprouts last 3–5 weeks under ideal near-freezing conditions before wilting and discoloring, and about half as long at refrigerator temperature. [4] North American varieties are generally 2.5–5 cm (1–2 in) in diameter. [4]

Uses

Nutrition

Raw Brussels sprouts are 86% water, 9% carbohydrates, 3% protein, and negligible fat. In a 100 gram reference amount, they supply high levels (20% or more of the Daily Value, DV) of vitamin C (102% DV) and vitamin K (169% DV), with more moderate amounts of B vitamins, such as vitamin B6, as well as folate; essential minerals and dietary fiber exist in moderate to low amounts (table).

Culinary

Brussels sprouts prepared for cooking in a wood-fired pizza oven Brussels Sprouts alla Baronessa.jpg
Brussels sprouts prepared for cooking in a wood-fired pizza oven

The most common method of preparing Brussels sprouts for cooking begins with cutting the buds off the stalk. Any surplus stem is cut away, and any loose surface leaves are peeled and discarded. [17] Once cut and cleaned, the buds are typically cooked by boiling, steaming, stir frying, grilling, slow cooking, or roasting. [18] Some cooks make a single cut or a cross in the center of the stem to aid the penetration of heat. [19] The cross cut may, however, be ineffective, with it being commonly believed to cause the sprouts to be waterlogged when boiled. [20]

Overcooking renders the buds gray and soft, and they then develop a strong flavor and odor that some dislike for its garlic- or onion-odor properties. [15] [21] The odor is associated with the glucosinolate sinigrin, a sulfur compound having characteristic pungency. [21] For taste, roasting Brussels sprouts is a common way to cook them to enhance flavor. [21] [22] Common toppings or additions include Parmesan cheese and butter, balsamic vinegar, brown sugar, chestnuts, or pepper. [23]

Related Research Articles

<span class="mw-page-title-main">Kohlrabi</span> Biennial cultivar of wild cabbage

Kohlrabi, also called German turnip or turnip cabbage, is a biennial vegetable, a low, stout cultivar of wild cabbage. It is a cultivar of the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan.

<span class="mw-page-title-main">Cabbage</span> Leafy vegetable in the flowering plant family Brassicaceae

Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red (purple), or white biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage, and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower ; Brussels sprouts ; and Savoy cabbage.

<span class="mw-page-title-main">Broccoli</span> Edible green plant in the cabbage family

Broccoli is an edible green plant in the cabbage family whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, or florets, usually dark green, arranged in a tree-like structure branching out from a thick stalk, which is usually light green. The mass of flower heads is surrounded by leaves. Broccoli resembles cauliflower, which is a different but closely related cultivar group of the same Brassica species.

<i>Brassica</i> Genus of flowering plants in the cabbage family Brassicaceae

Brassica is a genus of plants in the cabbage and mustard family (Brassicaceae). The members of the genus are informally known as cruciferous vegetables, cabbages, mustard plants, or simply brassicas. Crops from this genus are sometimes called cole crops—derived from the Latin caulis, denoting the stem or stalk of a plant.

<span class="mw-page-title-main">Cauliflower</span> Vegetable in the species Brassica oleracea

Cauliflower is one of several vegetables cultivated from the species Brassica oleracea in the genus Brassica, which is in the Brassicaceae family.

<span class="mw-page-title-main">Collard (plant)</span> Variety of plant

Collard is a group of loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables including cabbage and broccoli. Part of the Acephala (kale) cultivar group, it is also classified as the variety B. oleracea var. viridis.

<span class="mw-page-title-main">Kale</span> Form of cabbage with green or purple leaves

Kale, also called leaf cabbage, belongs to a group of cabbage cultivars primarily grown for their edible leaves; it has also been used as an ornamental plant.

<span class="mw-page-title-main">Rapini</span> Species of edible plant

Rapini is a green cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli. Rapini is known for its bitter taste, and is particularly associated with Mediterranean cuisine. It is a particularly rich dietary source of vitamin K.

<span class="mw-page-title-main">Bok choy</span> Subspecies of flowering plant

Bok choy, pak choi or pok choi is a type of Chinese cabbage cultivated as a leaf vegetable to be used as food. Varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens. Its flavor is described as being between spinach and water chestnuts but slightly sweeter, with a mildly peppery undertone. The green leaves have a stronger flavor than the white bulb.

<span class="mw-page-title-main">Broccolini</span> Vegetable

Broccolini, Aspabroc, baby broccoli or tenderstem broccoli, is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. It is a hybrid of broccoli and gai lan, both cultivar groups of Brassica oleracea. In the United States, the name Broccolini is a registered trademark of Mann Packing.

<i>Brassica oleracea</i> Species of plant

Brassica oleracea is a plant species from the family Brassicaceae that includes many common cultivars used as vegetables, such as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, kohlrabi, and gai lan. It was most likely first brought into cultivation in the Eastern Mediterranean region. The uncultivated form of the species, wild cabbage, originates from feral populations.

<i>Brassica juncea</i> Species of flowering plant

Brassica juncea, commonly mustard greens, brown mustard, Chinese mustard, Indian mustard, Korean green mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant.

<span class="mw-page-title-main">Glucoraphanin</span> Chemical compound

Glucoraphanin is a glucosinolate found in broccoli, mustard and other cruciferous vegetables.

<span class="mw-page-title-main">Red cabbage</span> Cabbage cultivar

The red cabbage is a kind of cabbage, also known as Blaukraut after preparation. Its leaves are coloured dark red/purple. However, the plant changes its colour according to the pH value of the soil due to a pigment belonging to anthocyanins. In acidic soils, the leaves grow more reddish; in neutral soils, they will grow more purple, while an alkaline soil will produce rather greenish-yellow coloured cabbages. This explains the fact that the same plant is known by different colours in various regions. It can be found in all of Europe, throughout the Americas, in China, and especially in Africa.

<span class="mw-page-title-main">Glucosinolate</span> Class of chemical compounds

Glucosinolates are natural components of many pungent plants such as mustard, cabbage, and horseradish. The pungency of those plants is due to mustard oils produced from glucosinolates when the plant material is chewed, cut, or otherwise damaged. These natural chemicals most likely contribute to plant defence against pests and diseases, and impart a characteristic bitter flavor property to cruciferous vegetables.

Spring greens are a cultivar of Brassica oleracea in the cultivar acephala group, similar to kale, in which the central leaves do not form a head or form only a very loose one. It is considered to be closer to wild cabbage than most other domesticated forms, and is grown primarily in northern Europe, where its tolerance of cold winters is valued for an early spring supply of edible leaves. The cultivar group acephala also includes curly kale and collard greens, which are extremely similar genetically.

<span class="mw-page-title-main">Savoy cabbage</span> Variety of cabbage plant

Savoy cabbage is a variety or cultivar group of the plant species Brassica oleracea. Savoy cabbage is a winter vegetable and one of several cabbage varieties. It has crinkled, emerald green leaves, which are crunchy with a slightly elastic consistency on the palate.

<span class="mw-page-title-main">Cruciferous vegetables</span> Vegetables of the family Brassicaceae

Cruciferous vegetables are vegetables of the family Brassicaceae with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables. The family takes its alternative name from the shape of their flowers, whose four petals resemble a cross.

<span class="mw-page-title-main">Acephala group</span> Type of Brassica plants

The acephala group refers to any type of Brassica which grows without the central 'head' typical of many varieties of cabbage. These are included within the species Brassica oleracea, such as kale. The name literally means "without a head" in contrast to those varieties known as capitata or "with a head". This group includes a number of species, both wild and cultivated, many of which are grown for their edible leaves and flowers.

<span class="mw-page-title-main">Goitrin</span> Chemical compound

Goitrin is an organosulfur compound classified as a derivative of oxazolidine and as a cyclic thiocarbamate. It reduces the production of thyroid hormones such as thyroxine. It is found in cruciferous vegetables such as cabbage, brussels sprouts and rapeseed oil, and is formed by the hydrolysis of a glucosinolate: progoitrin or 2-hydroxy-3-butenyl glucosinolate. The unstable isothiocyanate derived from the latter glucosinolate spontaneously cyclizes to goitrin, because the hydroxy group is situated in proximity to the isothiocyanate group. Hence, the oxygen in the molecule stems from the hydroxy group of the original unstable isothiocyanate. Plants containing this specific glucosinolate have goitrogenic potential due to the goitrin and thiocyanate they contain. However, they do not seem to alter thyroid function in humans at realistic amounts in the diet.

References

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