Brussels sprout – china Fine-brick texture – Tile texture
North America
Production of Brussels sprouts in the United States began around 1800, when French settlers brought them to Louisiana. The first plantings in California’s Central Coast began in the 1920s, with significant production beginning in the 1940s. Currently there are several thousand acres planted in coastal areas of San Mateo, Santa Cruz, and Monterey Counties of California, which offer an ideal combination of coastal fog and cool temperatures year-round. The harvest season lasts from June through January. They are also grown in Baja California, Mexico, where the harvest season is from December through June.
Much of the United States production is in California, with a smaller percentage of the crop grown in Skagit Valley, Washington, where cool springs, mild summers and rich soil abounds and to a lesser degree on Long Island, New York. Total United States production is approximately 32,000 tons, with a value of $27 million. Ontario, Canada produces approximately 1,000 tons per year.
80% to 85% of US production is for the frozen food market, with the remainder for fresh consumption. Once harvested, sprouts last 3-5 weeks under ideal near-freezing conditions before wilting and discoloring, and about half as long at refrigerator temperature. American varieties are generally 2.55 cm (0.982.0 in) in diameter.
Europe
Europeans prefer smaller varieties with bulbs approximately 1.3 cm (0.51 in) in diameter. In Continental Europe the largest producers are the Netherlands, at 82,000 metric tons, and Germany, at 10,000 tons. The United Kingdom has production comparable to that of the Netherlands, but it is not generally exported.
Brussel sprouts, raw (edible parts), 100g
Nutritional value per 100 g (3.5 oz)
Energy
179 kJ (43 kcal)
Carbohydrates
8.95 g
Sugars
2.2 g
Dietary fiber
3.8 g
Fat
0.30 g
Protein
3.38 g
Vitamin A equiv.
38 g (4%)
Thiamine (Vit. B1)
0.139 mg (11%)
Riboflavin (Vit. B2)
0.090 mg (6%)
Niacin (Vit. B3)
0.745 mg (5%)
Pantothenic acid (B5)
0.309 mg (6%)
Folate (Vit. B9)
61 g (15%)
Vitamin C
85 mg (142%)
Vitamin E
0.88 mg (6%)
Calcium
42 mg (4%)
Iron
1.4 mg (11%)
Magnesium
23 mg (6%)
Phosphorus
69 mg (10%)
Potassium
389 mg (8%)
Sodium
25 mg (1%)
Zinc
0.42 mg (4%)
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database
Cooking and preparation
The most common method of preparing Brussel sprouts for cooking begins with removal of the buds from the stalk. Any surplus stem is cut away, and the surface leaves that are loosened by this cutting are peeled and discarded. Cooking methods include boiling, steaming and roasting. To ensure even cooking throughout, buds of a similar size are usually chosen. Some cooks will cut a cross in center of the stem to aid the penetration.
Whatever cooking method is employed, overcooking is avoided. Overcooking releases the glucosinolate sinigrin, which has a sulfurous odor. The odor is the reason many people profess to dislike Brussel sprouts, if they’ve only tried them overcooked with the accompanying sulfuric taste and smell. Generally 67 minutes boiled or steamed is enough to cook them thoroughly, without overcooking and releasing the sinigrin.
Gallery
A field of Brussels sprouts after harvest
Brussel sprouts on the stalk
Brussel sprouts on stalks
References
^ a b c d e f g h “Brussel Sprouts”. University of Georgia College of Agricultural and Environmental Sciences. http://www.uga.edu/vegetable/brusselprouts.html. Retrieved 2007-09-21.
^ a b c “Brussel sprouts info”. Pfyffer Associates. http://www.brussel-sprouts.com/BSINFO.htm. Retrieved 2007-09-21.
^ Crocket, James: Crockett’s Victory Garden, page 187. Little, Brown and Company, 1977.
^ Bowden, Jonny, [The 150 healthiest foods on earth], p. 27, Fair Winds 2007
^ McMillan M, Spinks EA, Fenwick GR (January 1986). “Preliminary observations on the effect of dietary brussel sprouts on thyroid function”. Hum Toxicol 5 (1): 159. PMID 2419242.
^ a b “Where Brussels Sprouts are Growing Today”. Ocean Mist Farms. http://www.oceanmist.com/html/products/brusselprouts/bsproutgrow.aspx. Retrieved 2007-09-21.
^ a b “Crop Profile for Brussel Sprouts in California”. United States Department of Agriculture. http://www.ipmcenters.org/cropprofiles/docs/cabrusselsprouts.html. Retrieved 2007-09-21.
^ Siva Mailvaganam (2004-08-03). “Area, Production and Farm Value ofSpecified Commercial Vegetable Crops, Ontario, 1998-2001”. Ontario Ministry of Food, Agriculture, and Rural Affairs. http://www.omafra.gov.on.ca/english/stats/hort/veg_m01.htm. Retrieved 2007-09-21.
^ “The small market study: Brussel sprouts.”. SMP. http://www.cababstractsplus.org/google/abstract.asp?AcNo=20043210961. Retrieved 2007-09-21.
External links
Wikimedia Commons has media related to: Brassica oleracea
PROTAbase on Brassica oleracea (Brussel sprouts)
Cultural information on brussel sprouts for the home garden From the experts at Learn2Grow
Brassica oleracea gemmifera – Plants For a Future database entry
Brussel Sprouts – recommendations for maintaining postharvest quality (UC Davis)
Brussel Sprouts Nutrition – nutritional information on raw Brussel Sprouts.
Categories: Leaf vegetables | Brassica oleraca
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