Like cabbage and broccoli, Brussels sprouts have an impressive array of cancer-fighting phytochemicals.
It’s not hard to trace this nutrient-packed vegetable’s origin; it’s all in the name. Closely related to the cabbage, Brussels sprouts came much later onto the culinary scene, making their debut around the 1500s in Brussels, Belgium. They remained a local phenomenon until 1812, when Thomas Jefferson introduced them to North America. Today, nearly all commercially grown Brussels sprouts come from California.
The Healing Powers and Health Benefits of Brussels Sprouts Juice
Protects From Breast Cancer
Brussels Sprouts Juice Nutrition
The lowly Brussels sprouts are right up there in nutritional value with the superstar broccoli.
One cup of these little green dynamos contains only 58 calories, 162% of your daily need of vitamin C, and 10% of iron. They are a very good source of manganese, potassium, folate, vitamins B6, A, and K, and fiber when eaten, and a good source of thiamin and riboflavin.
Brussels Sprouts Juice is an excellent source of:
- Vitamin C
- Fibre (when eaten)
Brussels Sprouts Juice is a good source of:
- Folate Acid
- Vitamin K
- Vitamin B6
- Vitamin A (beta-carotene)
Phytochemicals & Antioxidants in Brussels Sprouts Juice
Like cabbage and broccoli, Brussels sprouts have an impressive array of cancer-fighting phytochemicals, which include glucosinolates. Research has been conducted in the Netherlands on how Brussels sprouts are able to protect from DNA damage. Five men were fed 10 ounces of Brussels sprouts daily while another group of five men ate a diet that was free of any cruciferous vegetables. After 3 weeks, the two groups were compared, and the men who ate a diet including Brussels sprouts measured a 28% reduction in DNA damage. Less DNA damage means a lower chance of developing cancerous cells.
Preparing for Juicing
No need to trim away the outer leaves; simply rinse off and pop into the juicer.
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Brussels Sprouts Juice Tips
The most dreaded words a kid can hear are, “Eat your Brussels sprouts.” So here’s a better idea: when they are not looking, add a few to their fresh veggie juice with an extra apple for good measure, and watch them ask for more. Just try not to look too pleased with yourself or they may get suspicious.
Picking Perfect Produce
Look for dark green coloration with no wilting or yellowing. Should have a light smell.
Storing Your Produce
Will keep for up to a week in the fridge. If kept a little too long, just peel away the outer yellowing leaves until you find solid green.
A good green addition to any veggie juice but adding too many can give the juice a sharp bite, which is fine for juicing veterans but may not be as desirable for beginners.