Prevent cancer, good for the brain

According to the Clinical Nutrition Center of K Hospital, Brussels sprouts (small cabbage) are a type of cabbage originating from the Mediterranean and introduced to Vietnam in recent years under the name "tiny cabbage". This type of cabbage is not only rich in nutrients but can also help prevent cancer thanks to its high antioxidant content, making it a healthy choice for meals.

PHOTO: K HOSPITAL

Brussels sprouts are rich in fiber, vitamin C, vitamin K, carotenoids... have antioxidant effects, prevent cancer, are good for the brain, are anti-inflammatory, and support fertility.

Several laboratory studies have shown that carotenoids (pigments found in plants) in Brussels sprouts act as antioxidants and stimulate the body's antioxidant defenses, thereby reducing the damage caused by free radicals to DNA that can lead to cancer. They also increase enzymes that metabolize carcinogens and stimulate the self-destruction of abnormal cells.

In community studies, higher blood levels of total carotenoids and beta-carotene are associated with a reduced risk of cancer.

In addition, vitamin C in brussels sprouts is also a powerful antioxidant.

Cell studies have also shown that vitamin C inhibits the formation of carcinogens and supports the immune system. Human studies have shown that high dietary vitamin C intake is associated with a reduced risk of lung cancer in smokers and colon cancer.

Good for people with diabetes and heart disease

The Clinical Nutrition Center of K Hospital also said that Brussels sprouts provide a large amount of folate, which plays a role in cell growth and division, creating neurotransmitters in the brain, producing healthy red blood cells, and preventing anemia.

Brussels sprouts are also rich in fiber. 100 grams of Brussels sprouts contain up to 3.8 grams of fiber, which plays an important role in preventing and treating diabetes, overweight, obesity, cancer, cardiovascular disease, constipation, etc.

Because of these benefits, Brussels sprouts should be included in the family menu like other common vegetables. This vegetable can be prepared by dividing the cabbage into 2 halves and steaming for 8-10 minutes; or stir-frying in a flavorful oil such as olive oil for 10-12 minutes to retain the flavor and nutrients optimally.

Nutrition experts also note that baby cabbage contains a large amount of vitamin K (100 grams contains about 194 mcg of vitamin K). Therefore, patients who are using anticoagulants that block vitamin K should consult a doctor or nutritionist before using this vegetable.