Products: Sprouts

Very low in saturated fat and cholesterol, sprouts are a good source of riboflavin, iron, magnesium and phosphorus, and a very good source of dietary fibre, vitamins A, C, K, thiamin, vitamin B6, folate, potassium and manganese.

Named after the capital of Belgium, where they may have first been cultivated, Brussels sprouts look like diminutive heads of cabbage. The resemblance is not surprising, since both belong to the same botanical family. The golf-ball-size sprouts grow in a tight spiral pattern on thick stalks with a burst of large leaves at the top.

Similar to cabbage in taste, Brussels sprouts have a slightly milder flavor and denser texture. Nutritionally, they have the same cancer-inhibiting potential as cabbage and other cruciferous vegetables (such as broccoli and cauliflower) because they contain the nitrogen compounds called indoles and a significant amount of vitamin C. Brussels sprouts also supply good amounts of folate (folic acid), potassium, vitamin K, and a small amount of beta-carotene.