If you are looking for a food that is extremely nutrient rich, tasty and easy to prepare, then Brussels sprouts are for you.

This small specimen belongs to the large family of cruciferous vegetables which includes broccoli, cauliflower, green, white, red or kale or Chinese cabbage.

Although all the vegetables in this family are known for their anti-cancer powers, research has shown that Brussels sprouts are more effective than others.

During the reign of the Roman emperors, it was cultivated in Italy. Mentioned one of the first times around 1200 in Belgium is precisely in the city of Brussels, it will keep the name.

Low in calories, since a cup of cooked Brussels sprouts contains only 56 calories, it nevertheless covers nearly 240% of the recommended daily allowance (RDA) in vitamin K1 and nearly 130% for vitamin C.

Brussels sprouts are also a good source of manganese, potassium, choline and B vitamins. They contain fiber and even protein.

But the range of its virtues and what it conceals does not stop there...

This little treasure of nature is very rich in antioxidants and other active compounds to fight against important health problems.

Among its components, glucosinolates are sulfur molecules that will be used by your body to synthesize isothiocyanates that activate the enzymatic systems of defense against cancer cells. In fact, the compounds in Brussels sprouts are believed to induce pre-cancerous cell suicide.

In vivo, i.e. on living organisms, isothiocyanates strongly decrease carcinogenesis (development of cancer cells), and in vitro, they promote apoptosis which is the natural process of cancer cell death. The advantage of these natural components is that they can stop the growth of cancer cells without damaging healthy cells. The prevention exerted by Brussels sprouts seems to target many cancers including colon and ovarian cancer.

One study reports that men who ate about a cup and a half of Brussels sprouts every day for five weeks showed a 28 percent decrease in DNA damage, which researchers believe is directly related to eating these cruciferous vegetables.

This superstar of "anti-cancer" vegetables does not stop there

Brussels sprouts are also very useful for the prevention of chronic diseases because of their detoxifying role. This is confirmed by the George Maateljan Foundation which states that the power of detoxification  of Brussels sprouts is exceptional. Evidence was provided by human studies showing the link between the cellular enzyme system and the glucosinolates present in Brussels sprouts.

The second advantage of this vegetable is that it contains sulfur-based nutrients. Remember that sulfur helps support the body in its detoxification mechanisms.

A third argument is that during detoxification, our body needs a supply of antioxidants, which Brussels sprouts can also provide since they are an excellent source of vitamin C and manganese.

It is currently proven that many environmental toxins can damage our DNA. Given the wide variety of phytonutrients, antioxidants, including flavonoids, that Brussels sprouts contain, it is understandable that he is protected by this food.

When we talk about antioxidant or anti-inflammatory foods, few people think of Brussels sprouts and yet...

In addition to vitamin C, there are other lesser-known components that are nevertheless important. Thus, kaempferol, isorhamnetin and ferulic acid are sulfur compounds that counteract chronic oxidative stress. The latter is an actor of premature aging, but also a major risk factor for the development of many other pathologies.

Any inflammation is conducive to the development of heart problems, including heart attack and atherosclerosis. Active ingredients such as isothiocyanate or sulforaphane derived from glucoraphanin (a glucosinolate) are particularly interesting anti-inflammatory molecules present in Brussels sprouts.

This is why this vegetable has a general anti-inflammatory activity, especially on the cardiovascular system since it is able to prevent and even reduce damage to the blood vessels.

So remember to include Brussels sprouts regularly in your menus. It is a tasty and very versatile food that can be cooked in many different ways.

As with any vegetable, it is preferable to choose them from organic sources and to avoid cooking them for too long or at too high a temperature in order to preserve a maximum of nutrients, but also to avoid changing their taste. If your Brussels sprouts have softened, lost their bright color or smell too strong after cooking, they are probably overcooked.

Ideally, they should be light green and have a slightly crunchy, nutty texture.

When steamed, you can mix it with olive oil and parmesan cheese. In small fried pieces, it will be delicious thrown in a salad with onions, feta cheese, balsamic vinegar or lemon juice and drizzled with olive oil. A bowl of sprouts seasoned with salt and pepper in the refrigerator will allow you to nibble on them as you wish in order to benefit from their many benefits throughout the day.