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Cabbage is a good source of vitamin C and is also rich in indoles. Preliminary studies suggest that these phytochemicals may help prevent breast cancer. And in a test of some common fruits and vegetables for their overall antioxidant power, Brussels sprouts ranked number five.
• You can avoid the lingering, sulphurous odour of boiled cabbage and Brussels sprouts by cooking them quickly in lots of water, in an uncovered pot.
• The slightly bitter undertone you can sometimes taste in Brussels sprouts comes from sinigrin, a natural compound in the plant that helps keep away insects. The substance is not toxic to humans – in fact, it shows promise in combating the early stages of colon cancer.