Brussel sprouts form tiny heads on a stalk that are closely related to cabbage, and taste similar to them to, albeit a bit more bitter. While most people think of Brussel sprouts as being green, I like growing all mine a purplish-red. Typically used cooked or fresh.
Brussel sprouts are associated with potentially lowering the risk of several cancers, cardiovascular disease, diabetes, hypertension, and can help with oxidative stress, as well as lowering cholesterol levels.
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