[youtube_sc url=” http://www.youtube.com/watch?v=ejMVtY9R0vE”]Brussels sprouts, as with broccoli contains sulforaphane, a chemical believed to have potent anticancer properties. Although boiling reduces the level of the anticancer compounds, steaming, microwaving, and stir frying does not result in significant loss.
Brussels sprouts are also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells
Whatever cooking method is employed, it is important not to overcook them, which will render them gray and soft. Overcooking releases the glucosinolate sinigri, which has a sulphurous odour. The odour is the reason many people profess to dislike Brussels sprouts, having only ever tried them overcooked. Generally, six to seven minutes boiled or steamed is enough to cook them sufficiently.
