(WYTV) – When you were growing up, did you try to avoid Brussels sprouts at dinner? Maybe they tasted gross to you, and they did to many.
But things are different at the table today.
It’s not that you’ve grown up with more sophisticated tastes; it’s the Brussels sprouts that have changed.
Scientists in the Netherlands tinkered with them, making the sprouts bitter no longer.
National Public Radio reports that the sprouts began to change in the 1990s.
A Dutch scientist named Hans van Doorn, who worked at a seed and chemical company, figured out exactly which chemical compounds in Brussels sprouts made them bitter. The next step was to plant sprouts with the least amount of these chemicals and eventually cross-pollinate the chemicals out.
The old varieties began to disappear, keeping the best-tasting sprouts.
It took years, but it worked.
Then, word spread to professional chefs around the world, and the new sprouts took off, more in the United States than in Europe.
Once word got out about everyone’s least favorite vegetable from childhood tasting a bit different, the big-name chefs at the five-star restaurants began cooking them again.
People had no idea that their “new” Brussels sprouts lacked the bitterness chemicals; they had been pollinated out of them.
FAQs
About 30 years ago, a Dutch scientist identified the chemicals that made brussels sprouts bitter. He selected seed varieties with lower levels of the bitter chemicals and bred new high-yielding varieties that tasted less bitter.
Why do Brussels sprouts taste better now? ›
Researchers determined that some of the older varieties — hundreds of them, actually — stored in the “gene bank” had lower levels of two glucosinolates called sinigrin and progoitrin, the chemicals that made brussels sprouts so acrid.
When did the flavor of Brussels sprouts change? ›
In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.
Why do I feel so good after eating Brussel sprouts? ›
Rich in antioxidants
Brussels sprouts are high in antioxidants, compounds that promote overall health and help prevent damage to cells ( 5 , 6). Eating Brussels sprouts as part of a diet rich in fruits and vegetables can help supply the antioxidants your body needs to promote good health.
What chemical makes Brussels sprouts? ›
Brussels sprouts fall into the Brassica oleracea family of cruciferous vegetables that also includes broccoli, cauliflower, cabbage, kale, and collard greens. Cruciferous vegetables contain a sulfur-containing phytochemical called glucosinolate, which is responsible for the distinctive odor and bitter flavor.
Why do my Brussel sprouts taste like mustard? ›
The presence of isothiocyanates explains the bitter, and often pungent, taste of vegetables such as bok choy, broccoli, cabbage, cauliflower, kale, wasabi, horseradish, mustard, radish, Brussel sprouts and watercress (although less bitter-tasting Brussel sprouts are now swamping supermarkets, bred to contain fewer ...
Are Brussel sprouts an acquired taste? ›
It's a recipe for advanced brussels-sprouts eaters—the flavor intensifies and it's still a little bitter, an acquired taste for children.
What is one major side effect of eating Brussels sprouts? ›
Like other cruciferous veggies, Brussels sprouts have a type of carbohydrate that your body can't easily break down. This can cause you to have belly pain, gas, and either diarrhea or constipation.
What organ is brussel sprouts good for? ›
May support heart health
Brussels sprouts are especially rich in a plant compound, called kaempferol. This antioxidant has been studied for its many health-promoting properties, including the benefits it has for heart health.
What's healthier, broccoli or Brussels sprouts? ›
While broccoli may have a higher count of calories, fat, and carbs, it is richer in calcium, iron, and pantothenic acid (a B vitamin that does wonders for healthy hair), and has a bit more potassium. Brussels sprouts, on the other hand, are lower in sodium.
Are Brussels Sprouts Just Baby Cabbages? Sorry to burst a Barbie-sized bubble, but no, these sprouts are not actually baby cabbages. However, they are in the same family, the Brassica, or cruciferous family. Other members include kale, broccoli, cauliflower, collard greens, turnips, mustard, and bok choy.
What takes the bitterness out of Brussels sprouts? ›
A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts. Another key ingredient is fat, which helps Brussels sprouts to crisp up. This is why it's so popular to render bacon fat and cook Brussels sprouts in it, then add the bacon bits back in at the end.
Are brussel sprouts natural or man made? ›
As I said earlier, brussels sprouts are a human-engineered strain of a plant called Brassica oleracea, which is also known as wild cabbage. Other strains include broccoli, cabbage, cauliflower, kale, mustard greens, and turnips. Collectively, we refer to this family as cruciferous vegetables.
Are there different types of Brussels sprouts? ›
Brussels sprouts are a cultivar group of the same species as broccoli, cabbage, collard greens, kale, and kohlrabi; they are cruciferous (they belong to the family Brassicaceae; old name Cruciferae). Many cultivars are available; some are purple in color, such as 'Ruby Crunch' or 'Red Bull'.
Can you eat old Brussels sprouts? ›
If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).
Why is it Brussels sprouts and not Brussel sprouts? ›
Brussels sprouts are named after the capital city of Belgium — they were cultivated in the country in the 16th century. Knowing this fact can help you remember that it's Brussels sprouts, not Brussel sprouts, and it's Brussels sprout even if you're only referring to one sprout.
What Flavour is brussel sprout? ›
If you haven't given these veggies a try in a few years, go ahead and order a Brussels sprouts appetizer next time you're out to dinner. You'll likely find them to have a mellow, almost nutty flavor, no matter which genes you have.
