Can You Eat Brussels Sprouts Raw?

by Charlie

Brussels sprouts, also known as sprouts, are the green layers that form many tiny buds that look like cabbages. They are edible vegetables that have been grown as early as the 13th century in Belgium. Brussels sprouts belong to the gemmiferous family that is related to cabbages and cauliflower.

Can you eat Brussels sprouts raw? Yes, you can. However, raw sprouts are bitter, tasteless, and hard to swallow. You can shred small slices in your salads to beat the bitterness. 

Brussels sprouts are low in calories and rich in fiber, vitamins, and minerals that are good for your immune system.

Are Raw Brussels Sprouts Bad for You?

Brussels sprouts are cruciferous vegetables that are nutritious and healthy. A serving a day can help your body to lower inflammation, fight diseases, and sustain your health.

Are raw Brussels is bad for you? Yes. Not only are they bitter, but they can also lead to bloating that may cause you problems like discomfort and pain. Also, raw brussels can give you nausea because they are hard to digest.

It is also not healthy for people who suffer from thyroid conditions to eat raw Brussels as it contains thiocyanates that can block iodine absorption. In case you choose to eat raw Brussels sprouts, ensure that you select the small, tender, and fresh ones for a yummy flavor. 

How do you prepare brussels sprouts? You can steam, stir fry, grill, roast them and add some seasoning like salt and pepper, which is optional.

Are there Health Benefits of Eating Brussels Sprouts?

Brussels sprouts have many health benefits. They are low in calories and high in fiber, which can help in weight management. Besides, fiber can help in metabolism, regulate blood sugar levels and support digestive health.

A serving of cooked Brussels sprouts contains vitamin K that helps in blood clots and prevents excessive bleeding. Also, vitamin K can help in bone metabolism and growth. This will help to maintain strong bones and improve your bone health.

Brussels sprouts are also rich in vitamins C that help to promote iron absorption and tissue repair. So adding Brussels sprouts to your diet will boost your immune system and help it to function properly.

Are there health benefits of eating Brussels sprouts? Yes. Apart from the mentioned nutrients, Brussels sprouts contain small amounts of vitamin B6, potassium, iron, thiamine, magnesium, and phosphorous.

The contents of antioxidants compounds in Brussels sprouts also help to promote good health. It protects against chronic illness as the study has shown that antioxidants help to protect against cancer-causing agents and prevent oxidative stress from your cells that contribute to cancer.

Brussels sprouts are rich in omega 3 fatty acids that have been known to reduce insulin resistance, reduce blood triglycerides and decrease inflammation. It also helps to prevent chances of cardiac death in people with heart diseases.

Lastly, Brussels sprouts are rich in vitamin C that is critical for immune systems’ growth, development, and functioning. It helps to repairs your body tissue and to reduce your risk of heart diseases and cancer. Vitamin C acts as an antioxidant that helps produce collagen proteins, enhancing immunity and overall health. It plays a role in maintaining eye health and reducing the risk of cataracts.

What is the Nutritional Value of Raw Brussels Sprouts?

Brussels sprouts are a good source of nutrients and minerals. It contains varying amounts of fiber, folate, vitamin C, Carbs, and proteins. 

A half-cup (78 grams) of cooked brussels sprouts contain the below nutrients:

  • Calories 28
  • Fiber 2 grams
  • Proteins: 2 grams
  • Carbs: 6 grams
  • Vitamin K: 137% of the RDI
  • Vitamin C: 81% of the RDI
  • Folate: 12% of the RDI
  • Manganese: 9% of the RDI

The brussels sprout vegetable is also rich in vitamin B6, potassium, iron, thiamine, magnesium and phosphorous. Thiamine plays a part in energy metabolism and helps in the normal functioning of the muscles and nervous system.

Can You Eat Brussel Sprouts During Pregnancy?

Since Brussels sprouts are rich in folate, they are suitable for intake during pregnancy. Folate contents help to prevent congenital disabilities like spina bifida and cleft palate to the unborn child. 

It also plays a critical role in the formation and maintenance of your baby’s DNA.

Can you eat Brussel sprouts during pregnancy? Yes. The high fiber contents aids in reducing constipation, which is common during pregnancy. A half-cup serving of brussels sprout will supply you with 2 grams of fiber that will help keep your digestive working well.

Can Toddlers Eat Brussels Sprouts?

Yes, babies from the age of 8 months can eat Brussels sprouts. Since they require nutrients for growth and development, you can shred the brussels, cook till soft and blend to make the puree. 

This will help the child to swallow without difficulty and reduce any risk of choking.

However, if your baby has colic, it’s best to consult a pediatrician before adding Brussel sprouts to their diet. 

Finally, it would be best if you go slow on introducing brussels sprouts to your child.

Final Thoughts

  • Brussels sprouts are the green layers that form many tiny buds that look like cabbages. They are edible vegetables that are nutritious when cooked.
  • Eating raw brussels sprouts is not good for you. They are bitter and can cause nausea and bloating, which will make you uncomfortable and upset. Therefore, you should cook the Brussels first to make them easy to digest.
  • Brussel sprouts have various health benefits. They contain nutrients and vitamins that help boost your immunity and overall body functioning. 
  • Pregnant women can eat Brussels sprouts as it contains folate that is important during pregnancy. It helps in the formation of DNA and the prevention of congenital disabilities of the unborn child.
  • Babies can also eat Brussel sprouts as it contains nutrients that are essential in their growth and development. You should ensure that you steam till soft to prevent choking and make them digestible for the baby.

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