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Brussels sprouts grow in temperature ranges of 7–24 °C (45–75 °F), with highest yields at 15–18 °C (59–64 °F). [4] Fields are ready for harvest 90 to 180 days after planting. The edible sprouts grow like buds in helical patterns along the side of long, thick stalks of about 60 to 120 centimetres (24 to 47 inches) in height, maturing ...
Brussels sprouts are soaring in popularity. This small cabbage is packed with fiber and vitamin C, to keep your digestive and immune system healthy through the cold months.
Like leafy greens, cruciferous veggies like broccoli, cauliflower and Brussels sprouts provide vitamin K. They’re also teeming with phytochemicals and antioxidants that may protect brain cells ...
Brussels sprouts can add some protein to your plate with approximately 2 grams of protein per ½ cup serving, along with fiber and antioxidants. "They're also a good source of vitamin K and ...
Indole-3-carbinol cabbage, kale, brussels sprouts, rutabaga, mustard greens, broccoli. 3,3'-Diindolylmethane or DIM broccoli family, brussels sprouts, cabbage, kale. Indole-3-acetic acid Commonly occurring plant hormone, a part of the auxin family.
Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.
Brussels Sprouts Brussels sprouts are loaded with vitamins and minerals, and they tend to sweeten when cooked. They’re also nice and crispy when baked at a high temperature for 30 minutes.
Vitamin K is a family of structurally similar, fat-soluble vitamers found in foods and marketed as dietary supplements. [1] The human body requires vitamin K for post-synthesis modification of certain proteins that are required for blood coagulation ("K" from Danish koagulation, for "coagulation") or for controlling binding of calcium in bones and other tissues. [2]