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What happened to Brussels sprouts?

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It’s not your imagination: Brussels sprouts used to suck.

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Baenas, N, Marhuenda, J; GarcíaViguera, C; Zafrilla, P; Moreno, D(2019). Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods. Foods, 8(7). doi:10.3390/foods8070257 Ciska, E; Drabińska, N; Honke, J; Narwojsz, A (2015). Boiled Brussels sprouts: A rich source of glucosinolates and the corresponding nitriles. Journal of Functional Foods, 19: 91–99. doi:10.1016/j.jff.2015.09.008
Barba, FJ, Nikmaram, N, Roohinejad, S; Khelfa, A, Zhu, Z; Koubaa, M (2016). Bioavailability of Glucosinolates and Their Breakdown Products: Impact of Processing. Frontiers in Nutrition, 3. doi:10.3389/fnut.2016.00024
Hanschen, FS; Lamy, E; Schreiner, M; Rohn, S (2014). Reactivity and Stability of Glucosinolates and Their Breakdown Products in Foods. Angewandte Chemie International Edition, 53(43), 11430–11450. doi:10.1002/anie.201402639
Kushad, MM.; Brown, AF; Kurilich, AC; Juvik, JA; Klein, BP; Wallig, MA; Jeffery, EH (1999). Variation of Glucosinolates in Vegetable Crops of Brassica oleracea. Journal of Agricultural and Food Chemistry, 47(4), 1541–1548. doi:10.1021/jf980985s
Traka, M; Mithen, R (2009). Glucosinolates, isothiocyanates and human health. , 8(1), 269–282. doi:10.1007/s1110100891037
van Doorn, HE; van der Kruk, GC; van Holst, G; RaaijmakersRuijs, NCME; Postma, E; Groeneweg, B; Jongen, WHF (1998). The glucosinolates sinigrin and progoitrin are important determinants for taste preference and bitterness of Brussels sprouts. Journal of the Science of Food and Agriculture, 78(1), 30–38. https://onlinelibrary.wiley.com/doi/1...
Wu X; Huang, H; Childs, H; Wu, Y; Yu, L; Pehrsson, PR (2021). Glucosinolates in Brassica Vegetables: Characterization and Factors That Influence Distribution, Content, and Intake. Annual Review of Food Science and Technology 2021 12:1, 485511. https://doi.org/10.1146/annurevfood....

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https://www.npr.org/sections/thesalt/...
https://www.npr.org/sections/thesalt/...
https://www.npr.org/sections/thesalt/...
https://www.hsph.harvard.edu/nutritio...
https://foodcrumbles.com/vegetablesc...
https://oxfordvitality.co.uk/blogs/ne...

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Dr. Luke Bell, Lecturer in Temperate Horticulture at the University of Reading School of Agriculture, Policy & Development

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