When we think of fruits or vegetables rich in vitamins and minerals, we probably always think of the same foods. If we think of vitamin C we immediately connect orange, if we think of potassium instead of banana. In reality, there are many other vegetables and fruits that are much more nutritious than those we are used to buying.
Partly out of custom and partly because we love certain flavors, we often don’t vary much in our diet. We try to eat seasonal products, but always reducing ourselves to always buying the usual two or three. For example, in summer watermelon and cucumbers, in winter pumpkins and oranges.
Few eat them but these particular vegetables are rich in vitamin C, calcium and potassium
We have already discovered that “Other than oranges and mandarins, among citrus fruits the richest in Vitamin C is just that. Today we will see which somewhat unexpected vegetable is an incredible source of different macronutrients.
We are talking about a winter vegetable that is part of the Brassicaceae family, the Brussels sprout. These little green buds are a concentrate of fibers, vitamins and minerals that are important for the body. They even contain nearly the same amount of vitamin C as clementines, well 53mg each 100gr.
Despite their incredible properties, Brussels sprouts often get a little mistreated. This is also because you never know how to prepare them other than as a side dish sautéed in a pan. We can cook them just like we would cauliflower, for example. After having blanched them, cook them in the oven with the bechamel and speck.
In a bowl lined with parchment paper, place the pre-cooked sprouts, about 600 gr. Then pour 300 ml of ready-made or homemade béchamel and lightly salt. We chop the speck, but cooked ham for example is fine too, and mix well. Season with pepper if we prefer, a sprinkle of grated cheese and put in the oven. We cook at 200 degrees for about 20 minutes and the au gratin Brussels sprouts are ready. An alternative to the usual dish of blanched sprouts in a salad that will make us love these unusual vegetables.
In short, it is true that few eat them but these particular vegetables are rich in vitamin C, calcium and potassium. From today on, we will look at Brussels sprouts in a completely different way and we will no longer avoid them in the supermarket. Combining them with béchamel or even pancetta they will be much more appetizing and easier to eat. Definitely a clever way to make them eat even the little ones who generally do not like these flavors.
This seasonal vegetable may protect bones and heart, but those with this disorder should be careful