The leaves are turning and the air is crisp. We’re back in the season of Brussels sprouts!
I feel like I’ve craved Brussels sprouts since we left Scotland this past May. Unsurprisingly, not a single sprout was found in Spain this summer. I know summer isn’t the season for them, as they are typically harvested from September to March, but after spending two winters in Scotland, I got used to having them around.
Brussels sprouts are one of my favourite veggies because they taste great and are packed full of nutrition. These tiny cabbages are no doubt healthy, but did you know they’re a good source of Omega-3 fatty acids? I wouldn’t have guessed that since I usually associate Omega-3 with foods higher in fat, namely flaxseeds, chia seeds, and nuts.
According to The World’s Healthiest Foods:
…100 calories’ worth of Brussels sprouts (about 1.5 cups) provide about 480 milligrams of the most basic omega-3 fatty acid (called alpha-linolenic acid, or ALA). That amount is more than one-third of the daily ALA amount recommended by the National Academy of Sciences in the Dietary Reference Intake recommendations, and it’s about half of the ALA contained in one teaspoon of whole flaxseeds. Omega-3 fatty acids are the building blocks for the one of the body’s most effective families of anti-inflammatory messaging molecules.
They’re also an excellent source of Vitamin C. One cup of Brussels sprouts provides more Vitamin C than an orange….