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Brussels sprouts, Brassica oleracea var. gemmifera / Cruciferae (Brassicaceae)
Note: Composition for 100 g. of fresh product
Values in ( min. - max. ) format.
Energy: 35.67-42.00 kcal
Fats: 0.34-1.40 g
Fibres: 4.10-4.40 g

Fat Acids

Saturated: 0.30-0.30 g
Monounsat.: 0.10-0.10 g
Polyunsat.: 0.70-0.70 g

Minerals

Calcium: 26.00-31.00 mg
Zinc: 0.500-0.590 mg
Chlorine: 38.00-40.00 mg
Phosporus: 77.00-83.60 mg
Iron: 0.70-1.10 mg
Magnesium: 8.00-22.00 mg
Manganese: 0.200-0.260 mg
Potasium: 387.00-450.00 mg
Selenium: 0.600-0.600 µg
Sodium: 6.00-9.57 mg
Iodine: 0.700-1.00 µg
Proteins: 3.50-4.45 kcal
Carbohidrates: 3.29-4.10 g

Liposoluble Vitamins

A Retinol: 0.00-74.50 µg
A Carotenoids: 215.00-447.00 µg
E or Tocoferol: 0.60-1.00 mg
K or Filoquinone: 275.00-275.00 µg

Liposoluble Vitamins

B1 or Thiamine: 0.126-0.150 mg
B2 or Riboflavine: 0.110-0.134 mg
B3 or Niacine: 0.20-0.20 mg
B5 or Pantothenic Acid: 1.00-1.00 mg
B6 or Piridoxine: 0.336-0.370 mg
B9 or Folic Acid: 112.00-115.00 mg
C or Ascorbic Acid: 112.00-115.00 mg
Note: Composition for 100 g. of fresh product
Values in ( min. - max. ) format.
Energy: 30.78-35.00 kcal
Fats: 0.50-1.30 g
Fibres: 3.10-3.99 g

Fat Acids

Saturated: 0.30-0.30 g
Monounsat.: 0.10-0.10 g
Polyunsat.: 0.70-0.70 g

Minerals

Calcium: 20.00-27.00 mg
Zinc: 0.30-0.30 mg
Chlorine: 16.00-16.00 mg
Phosporus: 61.00-76.00 mg
Iron: 0.50-0.80 mg
Magnesium: 13.00-13.00 mg
Manganese: 0.20-0.20 mg
Potasium: 288.00-310.00 mg
Sodium: 2.00-5.00 mg
Iodine: 1.00-1.00 µg
Proteins: 2.90-3.80 kcal
Carbohidrates: 2.44-3.50 g

Liposoluble Vitamins

A Retinol: 0.00-0.00 µg
A Carotenoids: 320.00-320.00 µg
E or Tocoferol: 0.90-0.90 mg

Liposoluble Vitamins

B1 or Thiamine: 0.07-0.090 mg
B2 or Riboflavine: 0.09-0.120 mg
B5 or Pantothenic Acid: 0.28-0.28 mg
B6 or Piridoxine: 0.19-0.19 mg
B9 or Folic Acid: 60.00-85 .00 mg
C or Ascorbic Acid: 60.00-85 .00 mg
Note: Composition for 100 g. of fresh product
Values in ( min. - max. ) format.
Energy: 35.00-35.00 kcal
Fats: 1.30-1.30 g
Fibres: 4.30-4.30 g

Fat Acids

Saturated: 0.30-0.30 g
Monounsat.: 0.10-0.10 g
Polyunsat.: 0.70-0.70 g

Minerals

Calcium: 29.00-29.00 mg
Zinc: 0.40-0.40 mg
Chlorine: 15.00-15.00 mg
Phosporus: 66.00-66.00 mg
Iron: 0.60-0.60 mg
Magnesium: 17.00-17.00 mg
Manganese: 0.20-0.20 mg
Potasium: 340.00-340.00 mg
Sodium: 8.00-8.00 mg
Iodine: 1.00-1.00 µg
Proteins: 3.50-3.50 kcal
Carbohidrates: 2.50-2.50 g

Liposoluble Vitamins

A Retinol: 0.00-0.00 µg
A Carotenoids: 320.00-320.00 µg
E or Tocoferol: 0.90-0.90 mg

Liposoluble Vitamins

B1 or Thiamine: 0.090-0.090 mg
B2 or Riboflavine: 0.080-0.080 mg
B6 or Piridoxine: 0.280-0.280 mg
B9 or Folic Acid: 69.00-69.00 mg
C or Ascorbic Acid: 69.00-69.00 mg
Brussels sprouts
The Brussels sprout is highly appreciated for its cooking properties and particular taste, similar to the rest of the cabbages. They are only consumed cooked, although they admit all sorts of presentations. Brussels sprouts are the axillary buds of the plant that transform into small, almost spherical and tight hearts, with almost 4cm of diameter.
Nutrition and eating
Brussels sprouts are an excellent source of vitamins (A, B1, B6, C, E) and minerals. They are suitable for diets, since they regulate the intestine and the excretion of the body fluids; they are also low in calories and have anticarcinogenic properties.
The fruit
The Brussels sprout is highly appreciated for its cooking properties and particular taste, similar to the rest of the cabbages. They are only consumed cooked, although they admit all sorts of presentations. Brussels sprouts are the axillary buds of the plant that transform into small, almost spherical and tight hearts, with almost 4cm of diameter.

Brussels sprouts come from curly cabbages. They are not plants of high production; however, they are very appreciated during the winter months for their vitamins and minerals contents, both in fresh as for the industry, along with their particular flavour. They belong to the family of the cruciferous, and their scientific name is Brassica oleracea var. gemmifera.

This vegetable can only be consumed cooked. It can be served as garnish, alone, au gratin, sauté, etc.

In Spain, Brussels sprouts are produced in different areas, from the Delta del Ebro to Badajoz, Madrid, Leon, Logroño and other communities. In Europe stand out the productions from England, The Netherlands, Belgium, Italy and France. The United States and China are also important producers.

The edible part are the axillary buds that grow by the leaves of the plant until they measure 4cm. Numerous varieties are produced, classified according to their earliness: early, mid season and late varieties.
The plant
The scientific name of the Brussels sprouts is Brassica oleracea var. gemmifera. This plant forms a stem up to 1 meter high with leaves along it. The Brussels sprouts develop in the axils of these leaves, from the axillary buds. During the second year of the plant growth there appear the flowers, which are yellow.

The plant has a stem of 0.5 to 2m high, at the tip of which there is a rosette of leaves. On this rosette there is a series of oval or round leaves. In the axils of these leaves there develop some buds that swell forming hearts of approximately 2-4cm of diameter; these are the Brussels sprouts. Each plant bears approximately 32 sprouts during its culture.

This plant takes two years to cover its cycle. During the first cycle takes place the formation of sprouts in the axillary buds, and during the second year it blooms, bearing yellow flowers grouped in clusters at the tip of the stem.
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