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Brussels sprouts, a cultivar of wild cabbage, belong to the Cabbage family, Brassicaceae (formerly Cruciferae). Brussels sprouts originated in the Mediterranean region from a loose-leafed wild plant, from a leafy wild cabbage/wild mustard plant. This was domesticated and eventually bred into widely varying forms, including Brussels sprouts, Cabbage, Broccoli, Cauliflower, kale, and kohlrabi, all of which remain the same species.
Said to have been cultivated in 16th-century Belgium, Brussels sprouts, indeed, resemble tiny Cabbage heads. Important growing areas are Western and Central Europe, Japan, and North America.
The Brussels sprouts plant is a cool-season biennial, ranging in color from light green to deep grayish-green, and with round to heart-shaped leaves. The sprouts are modified leaves forming “heads.” Many rows of sprouts grow on a single long stalk. They range from 1 to 4 cm in diameter.
Brussels sprouts are restricted to cultivated beds. They are available canned, frozen or fresh, and are most often boiled or steamed and served as a side dish. They are high in vitamins A and C and are a fairly good source of iron.
Brussels sprouts are useful in providing suitable replacement foods for many patients with multiple food allergy.
