Brussels Sprouts Are More Nutritious

  Brussels sprouts is not only a record for most it contains nutrients and vitamins, but also a leader in its taste.

     In Brussels sprouts cabbage heads contain from three to five per cent protein, and this is exactly what is contained in legumes. If you cook Brussels sprouts from the stock, he would not give one little bit chicken broth, not only in taste but also nutritional value. In kochanchiki Brussels sprouts are up to seventeen and a half percent of dry matter (for comparison - this substance in kohlrabi and five percent, and cauliflower - eight or eleven percent), and still they contain more than ten key amino acids for the human body.

      Brussels sprouts are extremely rich in vitamins, of which there sea, especially vitamin C (up to one hundred fifty percent, and this in turn is three times higher than in white cabbage) and vitamin E (a vitamin that contains more double than in cabbage).

      If you take all the other varieties of cabbage, then in Brussels is clearly more than other magnesium salts, potassium, phosphorus and iron. Thus, the potassium in it to five hundred milligrams to one hundred milligrams of phosphorus, but due to mustard oil, which abound in the heads of cabbage sprouts, sprouts have a wonderful and distinctive taste.

      Brussels sprouts belong to valuable dietary products. She was particularly useful for use in food for people who suffer from cardio - vascular disease, who underwent surgery, because this vegetable helps the healing process of wounds received. Exceptional value is the juice of Brussels sprouts, especially if you mix it with the juice of lettuce, carrots and green beans. This juice is simply indispensable for people who suffer from diabetes.

      Typically, cabbage sprouts are cooking for various soups, garnishes for vegetable or meat dishes, but you can use them as a separate dish. Such kochanchiki often pickled, salted, frozen in winter, and even dried.

      Soup of the Brussels sprouts.
      To prepare the soup, mashed potatoes with Brussels sprouts, we need a head of onions, one stalk of leek, three hundred and fifty grams of Brussels sprouts, zucchini hundred and fifty grams, a half liter of vegetable or chicken stock, one hundred and fifty to two hundred grams of smoked meat (bacon or smoked bacon), a little vegetable oil.

      Getting to the preparation of the soup-puree with Brussels sprouts. We clean and shred the onion, leek and cut off from everything, leave the soup only the white part of it, that white part of the net and finely chop. Washes Brussels sprouts and remove from it the upper leaves, cut in half. Wash zucchini and cut now its cubes. Vegetable oil warm up and fry it for two minutes, sliced ​​onions, then add to it leeks, fry everything together and ensure that no burnt. Then to this mixture and add the sprouts and zucchini, fry them all together for two minutes, stirring all the time. Fill in all the prepared broth and boil for ten minutes, or until fully cooked vegetables. Cooked soup shred blender. Cut the meats into small pieces and fry them a bit.

      Salad of Brussels sprouts.
      Salad with Brussels sprouts there is a great set. Tell you about the preparation of some of them.

      Brussels sprouts in the marinade.

      To prepare the salad of Brussels sprouts, marinated take a pound of Brussels sprouts, horseradish thirty grams, fifty grams of onions, forty grams of vegetable oil, a little lemon juice, parsley, salt and green onions.

      We proceed to the preparation of salads. Nashinkuem cooked cabbages and a small amount of water to extinguish, then throws them in a colander. As soon as water glass, filled it cooked marinade of chopped onion, horseradish, lemon juice, vegetable oil, salt and crushed herbs.

      Brussels sprouts with sauce curry.

      And now tell you about cooking brussels sprouts recipe for curry. At three pounds of cabbage take three hundred milliliters of cream, a large spoonful of curry powder, black pepper and salt.

      Nashinkovyvaem cabbage, put in a pan, fill with cold water and set over medium heat. Once the water starts to boil, shift it into another saucepan of salted boiling with other water and continue to cook for twenty minutes at a fairly high heat, cover with the cover is not necessary, then the color of cabbage preserved. We perform the operation with the shifting of cabbage from one water to another is necessary, then to cabbage better absorbed by the body.

      Drain, and shred cabbage, add up in a pan with the dressing and all thoroughly mixed, set on fire and keep up to that time, until the cream is absorbed completely into the cabbage.