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Brussels Sprouts, so called because they were very popular in Belgium, are best known today as the least popular part of the Christmas lunch. Yet they are delicious if cooked properly and are an excellent source of vitamin C, vitamin D, folic acid and dietary fibre.
Brussels sprouts contain health-promoting compounds called glucosinolates which may help to prevent cancer, so we can call them a ‘super food’.
Brussels Sprouts are a slow growing vegetable, taking 26 to 31 weeks to reach maturity and produce a crop of sprouts. However, there are few other vegetables that can be enjoyed fresh from September right through February.