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Take a plain old pot. Fill halfway to three quarters full with water. Put some brussel sprouts in the pot. Turn on your stove burner. Put lid on pot. Wait until you look down and see bubbles in the pot. Take the lid off. Stick a fork into one of the brussel sprouts. If it is tender, they are ready. If not, keep cooking. When tender and fork comes out cleanly, turn off stove burner. Take pot off stove. Eat brussel sprouts, but careful, they're hot. Enjoy.
There are 2 methods you could use:
- Buy yourself a vegetable steamer.
- Steam them in a microwave by putting them in a bowl, put a shallow amount of water in by poring it over the broccoli, cover the bowl with plastic wrap. Then cook on HIGH for about 5 minutes.
To prepare, rinse with cold water and drain. Trim stem ends without cutting the base of leaves or the Brussels sprouts will come apart during cooking. Cut a shallow "x" in the base of large sprouts, so the stems will cook faster. To help Brussels sprouts cook more quickly and evenly, you can cut large sprouts in half lengthwise or into quarters. Let them sit for at least 5 minutes to bring out the health-promoting qualities. It is very important not to overcook Brussels sprouts. Not only do they lose their nutritional value and taste but they will begin to emit the unpleasant sulfur smell associated with overcooked cruciferous vegetables. Steaming is the best way to cook Brussels sprouts, because it preserves flavor and nutrition, keeps the sprouts intact, and reduces the potential for strong flavors. Bring 1 to 2 inches of water to a boil in a pot. Arrange the sprouts in a steamer basket, making sure the water does not seep into the bottom of the basket. Cover and steam. Between 5 to 20 minutes should be just about right, depending on your steaming setup and size and quantity of sprouts. Test for tenderness by inserting the tip of a knife into the stem end, which should be barely tender. Perfectly cooked Brussels sprouts have a crisp, dense texture and a slightly sweet, bright, and "green" taste.
Steam the vegitable
Quickly in a pan with olive oil, over cook which is easy and they will produce a nasty tasting chemical. They can also be eaten raw in salads.
There are a variety of ways to cook fresh Brussels sprouts. Some ways include steaming, boiling, sauteeing, braising, baking, and frying.
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How many calories in frozen brussels sprouts?
There are about 65 Calories in 1 cup of frozen brussels sprouts.
How many brussels sprouts are on a stalk?
2-3 pounds worth or 20-40 sprouts. Every stalk and variety is different.
Why do brussels sprouts taste so bad?
One of the reasons so many people dislike Brussels sprouts is the method of cooking. In many cases, these vegetables are simply overcooked by boiling, causing them to become mushy and release an unpleasant odour, rather like rotten egg gas. It is better to steam, roast or stir fry them in order to bring out the best flavour. Apart from that, there is an actual specific gene present in a large number of people that make Brussels sprouts taste bitter to them.
How many brussel sprouts in 100 grams?
Brussels sprouts come in varied sizes. I know you can get between 6 and 10 in 100 gm.
How many grams in a cup of brussel sprouts?
According to Dr. Richter's Fresh Produce Guide, 2000, there are 95 grams in a cup of Brussels sprouts.
What are the nutritional benefits of Brussels sprouts?
Brussels sprouts are rich in many valuable nutrients. They are an excellent source of vitamin C and vitamin K. They are a very good source of folate, carotenoids, manganese, fiber, potassium, vitamin B6 and thiamine and a good source of omega-3 fatty acids, iron, phosphorus, protein, molybdenum, magnesium, riboflavin, vitamin E, calcium, and niacin. In addition to these nutrients, Brussels sprouts contain numerous disease-fighting phytochemicals including sulforaphane, indoles, glucosinolates, isothiocynates, coumarins, dithiolthiones, and phenols. Compounds in Brussels sprouts block the activity of sulphotransferase enzymes that can attack the DNA within white blood cells. Antioxidants in Brussels sprouts include Vitamins C, E, and A, as well as manganese. Flavonoid antioxidants like isorhamnetin, quercitin, and kaempferol also protect against oxidative stress on cells. Glucosinolates in Brussels sprouts form detox-activating isothiocyanates, which fight against cancer, including bladder, breast, colon, lung, prostate, and ovarian cancer. The cancer protection we get from Brussels sprouts is largely related to four specific glucosinolates found in this cruciferous vegetable: glucoraphanin, glucobrassicin, sinigrin, and gluconasturtiian. Research has shown that Brussels sprouts offer these cancer-preventive components in special combination. Glucobrassicin, a glucosinolate abundant in Brussels sprouts, is converted to indole-3-carbinol (ITC), and fights inflammation on a genetic level. One and a half cups of Brussels sprouts contain about 430 milligrams of omega-3 fatty acids (about ⅓ of the daily recommended amount) that are an essential part of anti-inflammatory messaging molecules. The isothiocyanate sulforaphane not only triggers anti-inflammatory activity in the cardiovascular system, but may also prevent and even possibly help reverse blood vessel damage. By regulating inflammation within the body, Brussels sprouts can fight against the onset of heart attacks, ischemic heart disease, and arteriosclerosis. Brussels sprouts can help decrease the risk of many inflammation-mediated diseases such as arthritis, obesity, diabetes, inflammatory bowel disease, ulcerative colitis, cardiovascular and cerebrovascular diseases. By decreasing chronic inflammation, Brussels sprouts maintain the flexibility of the blood vessels and the blood flow to essential organs of the body. The sulforaphane also protects your stomach lining by obstructing the overgrowth of Helicobacter pylori, a bacteria that can lead to gastric ulcers and cancer. Brussels sprouts are especially high in vitamin K, which promotes healthy bones, prevents osteoporosis, prevents calcification of the body's tissues, serves as an antioxidant and anti-inflammatory agent, and is essential for proper brain and nerve function. The vitamin C in Brussels sprouts ensures a healthy immune system, lowers blood pressure, fights lead toxicity, combats cataracts, enhances the absorption of iron from the intestine, and serves as a powerful antioxidant that fights free radicals and protects against the common cold, anemia, atherosclerosis, heart disease, stroke, and cancer. Brussels sprouts also contain carotenoids, which boost immunity, maintain healthy bones and teeth, prevent urinary stones, and are essential to reproductive organs. The carotenoids in Brussels sprouts form retinal, the light-absorbing molecule that is essential for both low-light and color vision, and protects eyes against cataracts and macular degeneration. One cup of Brussels sprouts contains a almost 25% of the your daily folate and the health benefits associated with it.
What best vegetables for human consumption?
There are many good vegetables for human consumption. These include kale, spinach, carrots, broccoli rabe, brussels sprouts, and peas.
What is the link between brussels sprouts cauliflower broccoli kohlrabi and kale?
All of these are vegetables, clearly, and share many similar sections of the alphabet. They are also in similar families of plants.
How many hours is the flight from Brussels to Cuba?
The flight time is 9 hours, 41 minutes.
How many miles between Brussels Airport and Brussels Eurostar?
The distance (according to Google Maps) is just 18.7 km - taking approximately 22 minutes to drive.
What is the most hated food in America?
Liver, anchovies, tripe, brussels sprouts, spinach, limburger cheese, broccoli, fish, turnips, beets, avocado, cottage cheese, eggplants. Among many others.
How many hours of plane from John F. Kennedy to Brussels using delta?
From New York JFK to Brussels is 3657 miles or 3177 nautical miles and takes 7- 8 hours Brussels to New York is 8 hours 30 minutes on Delta
