Benefits of Brussel
The Brussels sprout is a cultivar in the Gemmifera group of cabbages, grown for its edible buds.
Brussel sprouts are small, leafy green buds resembling like miniature cabbages in appearance. The buds nonetheless are exceptionally rich sources of protein, dietary fiber, vitamins, minerals, and antioxidants. In fact, a renewed interest is growing about health benefits of these sprouts have to offer. Botanically, the sprouts belong to the same Brassica family of vegetables, which also includes cabbage, collard greens, broccoli, and kale. Scientific name: Brassica oleracea (Gemmifera Group).
All cruciferous vegetables provide integrated nourishment across a wide variety of nutritional categories and provide broad support across a wide variety of body systems as well. Brussels sprouts are members of the Brassica family and therefore kin to broccoli and cabbage. They resemble miniature cabbages, with diameters of about 1 inch. They grow in bunches of 20 to 40 on the stem of a plant that grows as high as three feet tall. Brussels sprouts are typically sage green in color, although some varieties feature a red hue.
While the origins of Brussels sprouts are unknown, the first mention of them can be traced to the late 16th century. They are thought to be native to Belgium, specifically to a region near its capital, Brussels, after which they are named. They remained a local crop in this area until their use spread across Europe during World War I. Brussels sprouts are now cultivated throughout Europe and the United States. In the U.S., almost all Brussels sprouts are grown in California.
4. Cholesterol lowering benefits
Brussels sprouts can provide you with some special cholesterol lowering benefits if you will use a steaming method when cooking them. The fiber related components in Brussels sprouts do a better job of binding together with bile acids in your digestive tract when they ve been steamed. When this binding process takes place, it s easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels. Raw Brussels sprouts still have cholesterol lowering ability just not as much as steamed Brussels sprouts.
5. Fighting cancer
Since the 1980s, consuming high amounts of cruciferous vegetables like Brussels sprouts has been associated with a lower risk of cancer. More recently, researchers have been able to pinpoint that the sulfur containing compounds (namely sulforaphane) that give cruciferous vegetables their bitter bite are also what give them their cancer fighting power.
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SuperFood - Peaches
Peaches are a low-calorie, very juicy fruit and a good source of “portable water” for hot days. Another hot weather benefit is their high potassium content, which helps regulate hydration and can therefore help you avoid muscle cramps. Peaches are also a good source of vitamins A and C, beta-carotene, and lutein—all beneficial to preserving vision. Peaches also have a reputation as a laxative, courtesy of the combination of high fiber and high water content.
In the lab, extracts from peaches have slowed the growth of some types of breast and colon cancer cells. In a National Cancer Institute study, people who consumed more peaches and related fruits, such as nectarines and plums, were less likely to develop cancers of the mouth, throat, or larynx.Nutritional Facts
One medium raw peach provides 37 calories, 9.7 g carbohydrate, 0.6 g protein, 0.1 g fat, 2 g dietary fiber, 465 IU vitamin A, 6 mg vitamin C, 3 mcg folic acid, 171 mg potassium, 4 mg calcium, 10 mg phosphorus, and 6 mg magnesium.