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Brussels Sprouts Are Not Bad - Free Related Info
Home Foods & Drinks Food
By: Rudy Williams Email Article
Word Count: 494 Digg it | Del.icio.us it | Google it | StumbleUpon it

  

This article was put together to provide you with resources pertaining to Brussels Sprouts. I include a lot of factual information in my articles. Because I prefer to distribute factual articles, I will typically put in several hours of research to find important facts that will educate the reader. Our articles are pretty noticeable because we tend to display a list of key factual statements in lieu of the traditional paragraph approach. We feel like our approach is more user friendly than a traditional article with paragraphs.

There has been a great deal of time research that has gone into writing and preparing this article for you. We are displaying the facts we have found via our research below. We urge you to pay attention to the facts. Many of you folks will find our facts helpful and a good start point as you continue looking for information:

1. Brussels sprouts are an excellent source of vitamin C, folic acid, and potassium; they also contain vitamin B6, iron, thiamine, magnesium, vitamin A, phosphorus, and niacin.

2. When I buy them as individual heads, I like to slice off the very base of the Brussels sprouts because the base has often lost moisture in the store and may be tougher and more fibrous.

3. Try to avoid Brussels sprouts with loose leaves or leaves that are yellow, but don't worry too much since these leaves can be removed before cooking.

4. You can buy Brussels sprouts on the stalk or as individual heads.

5. Although it is related to the wild variety of cabbage, which was used for thousands of years, it would appear that the Brussels sprout as we know it today was developed only a few centuries ago in northern Europe, close to Brussels, the city after which it is named.

6. If you buy the Brussels sprouts on the stalk, simply cut them off the stalk.

7. Cooked just right, the Brussels sprouts should be sweet and nutty with a slight hint of bitterness, but not even close to the bitterness of many other vegetables such as bok choy.

BREAK IN ARTICLE -- I hope the first half of this article gave you some helpful information related to Brussels Sprouts. Below this paragraph are additional facts that will aide you in your research:

1. The best way I have ever prepared Brussels sprouts is first to steam them (on the stove or in the microwave) and then fry then in a heavy pan with butter, minced onion and lemon zest.

2. With a slightly bitter, yet nutty flavor, Brussels sprouts may not be the favorite dinner time vegetable, but they are an incredibly nutritious crop.

3. Personally, I think Brussels sprouts are something that the child palate just doesn't handle very well.

4. Although Brussels sprouts are becoming available all year round, senior British foodies will not buy them until there has been a frost on them before harvesting.

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