Most importantly, Brussels sprouts are rich in a wide range of natural chemicals, such as carotenoids and polyphenols, that have been linked to good health. They are particularly abundant in sulphur-containing compounds called glucosinolates.
Think back to when you last cooked Brussels sprouts, cabbage or cauliflower. Have you stopped and wondered what that pungent smell is? That is the sulphur compounds in the sprouts being broken down. They are also what gives Brussels sprouts that characteristic bitter taste. So to get your fill of these beneficial chemicals, the bitter, the better!
So you may wonder why these chemicals are so special. Several scientific studies have shown that these sulphurous compounds are potent antioxidants that can promote health by preventing cell damage.
Several studies have also shown that consuming more of these glucosinolates from cruciferous vegetables, including brussels sprouts, broccoli, kale and cabbage, are associated with a reduced risk of developing a wide range of cancers. Research continues collecting more evidence of their benefits, but the best advice to keep in mind is to try to consume roughly five portions of brassica vegetables weekly and to vary the options.
The bitter sulphurous compounds are part of a brussels sprouts’ sophisticated defence system, known as the mustard oil bomb, that repels insects from biting them but attracts those insects that allow pollination.
And because plants are clever, about 200 different glucosinolates exist in brassica vegetables, and each of these vegetables has different combinations, giving them their characteristic flavour. This is why the following vegetables, which belong to the brassica family, have different tastes: broccoli, cabbage, kale, swede, wasabi, horseradish, turnip, rocket, watercress, cauliflower and mustard.
