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Brussels Sprouts

A member of the same family as cabbage, Brussels sprouts were developed from wild cabbage and are thought to have originated near Brussels in Belgium in the 13th century – hence their name. Often associated with Christmas dinner, they are a versatile winter vegetable generally and have a distinctive flavour, but take care not to overcook or they may become bitter. They can be boiled or steamed. To boil, bring a pan of salted water to the boil, add the sprouts and cook for 10-15 minutes or until tender. To steam, place in a steamer and cook for 15-20 minutes or until tender. Drain well before serving.

Size Price Qty
200g Pack Of Loose Sprouts £0.65
500g Pack Of Loose Sprouts £1.20

 

Brussels Sprouts Facts

Eating Brussels Sprouts has been proven to have cholesterol-lowering benefits. Thay also contain sulforaphane, an important chemical that research studies have shown to have defensive action against certain cancers, but for best benefit be sure not to boil them as this results in a big loss of this compound  - and hence that distinctive ‘sprout smell’ given off when allowed to boil for too long. Brussels Sprouts are also very low in sodium and fat but are a good source of vitamin C.

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