What kind of vegetable is Brussels sprouts

The Latin scientific name of Brussels sprouts is brassica oleracea gemmifera, also known as Brussels sprouts, which belongs to the cruciferaceae family (Cruciferae). It is a vegetable that is very similar to cabbage. This plant has tall, thick stems and large, green leaves.

The buds are edible parts that grow between the leaves. The buds are immature flower buds shaped like tiny cabbages. The diameter is generally 1 2 feet (cm).

This plant prefers cooler climates. They are very hardy and able to withstand temperatures below 20 degrees Fahrenheit (-7 degrees Celsius). Brussels sprouts are usually sown in late summer and bear fruit in early fall.

The edible part of Brussels sprouts is a small leaf ball formed at the axillary bud, the flavor is like cabbage but also has its own unique taste, less fiber, rich in nutrition, each 100 grams of young leaves contains crude protein grams, fat grams, sugar grams, vitamin C 102 mg, carotene 883 IU, vitamin B1 mg, vitamin B2 mg, calcium 42 mg, phosphorus 80 mg, iron mg, protein content is the highest in cabbage vegetables.

There are many ways to eat Brussels sprouts leaf balls, which can be stir-fried, boiled, cold dressed, made into soup, hot pot side dishes, pickles, pickles, etc. The easiest way to eat is to cut the washed leaflet ball into "—" or "+" at the base of the leaf ball with a knife, the depth of the cut is about 1 3 of the leaflet ball, and then put it in boiling water with a small amount of salt to boil for 3 7 minutes, drain the remaining water after scooping it up, pour on their favorite seasonings, such as butter, cream, light soy sauce and oyster sauce, or gravy and so on and mix well, that is, it becomes a small cabbage salad, or it can be cooked with broth and eaten directly, the appearance is green and attractive, the flavor is unique, it is a famous product in the special dish.

I think it's a soilless cultivation of cabbage.

Cabbage vegetables include cabbage, kale, Brussels sprouts, cauliflower, broccoli, cauliflower, kale, Brussels sprouts, etc., it has many varieties, except for kale is produced in China, the other varieties are originated from the Mediterranean Sea to the North Sea coast, known as natural stomach vegetables.

There are many varieties of cabbage vegetables, except for kale which is produced in China, the other varieties originate from the Mediterranean Sea to the North Sea coast, natural cabbage is flat, sweet and non-toxic, it is one of the best vegetables that has been recommended, and it is also known as a natural stomach vegetable.

Cabbage vegetables include Brussels sprouts, kale, Brussels sprouts, cauliflower, broccoli, Brussels sprouts, and Hungry Kale.

1. Cabbage

Cabbage variety, also known as cabbage, is a common vegetable, China's Shanxi, Shaanxi and other regions are mostly called lotus white, each region is called different, but also a more common one on the table.

2. Kale

Kale is also called kale, the stem is relatively thick, erect, branched, the edge is like a corrugated hand or by small teeth, there are white or yellow, young flower stems for vegetables, and the leaf surface has a layer of wax.

3. Broccoli

Broccoli, Brussels sprouts, and emerald cauliflower are both varieties of cabbage, which are produced in the West and taste very similar to the same variant of kale, and are named broccoli because they resemble green cauliflowers.

4. Cauliflower

Cauliflower is also a more common vegetable, its head is white or green, similar to the head of broccoli, cauliflower contains vitamin B complex, this ingredient is water-soluble and easy to lose when heated, so cauliflower is not suitable for boiling.

5. Purple cabbage

Purple cabbage is a nutritious leafy vegetable, similar to cabbage and cabbage, its leaves are rich in vitamin C and vitamin B, and regular consumption has obvious benefits for the human body.

There are many types of cabbage vegetables, including cabbage, kale, Brussels sprouts, cabbage, cauliflower, broccoli, etc. Their leaf bulbs, short bulbs, side buds or flower buds are edible, cabbage habits are like cold and humid climates, not tolerant to high temperatures and droughts, but it is more adaptable, easy to cultivate, more suitable for storage, and cabbage is nutritious, rich in vitamin C and calcium.

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Cabbage vegetables include Brussels sprouts, Brussels sprouts, kale, Brussels sprouts, cauliflower, broccoli, kale, etc.

Cabbage vegetables have strong adaptability, all kinds of varieties have varieties suitable for cultivation under different ecological conditions, and can be sown and harvested in stages within a year, and are cultivated in all parts of China.

Cabbage is the largest type of cabbage vegetable in China, with an annual planting area of 13.5 million mu in recent years.

Summary. Hello, the varieties of cabbage are as follows: 1. Turnip cabbage is a biennial herbaceous plant, the whole body is gray-blue, its tubers are ovoid or spindle-shaped, and there is no spicy taste in itself.

2. Brussels sprouts are also called cabbage, cabbage, cabbage, and cabbage, which is mainly a variant of Brassica in the cruciferous family. 3. Kale is a brassica plant belonging to the cruciferous family, a biennial herbaceous flower, and it is a horticultural variant of cabbage.

Hello, the varieties of cabbage are as follows: 1. Turnip cabbage is a biennial herbaceous plant, the whole body is gray-blue, its tubers are ovoid or spindle-shaped, and there is no spicy taste in itself. 2. Brussels sprouts are also called cabbage, cabbage, cabbage, and cabbage, which is mainly a variant of Brassica sprouts.

3. Kale is a brassica plant belonging to the cruciferous family, a biennial herbaceous flower, and it is a variant of horticultural tung that is a bilberry returning to the blue.

1. Reduce the ordering of takeout Now life is becoming more and more convenient, many people stay at home, and they like to order takeout at home, but they can't eat more takeaway, and all kinds of links will affect food, so it is healthier to eat less takeout. 2. Avoid going to restaurants often Don't always ask friends out to eat, or the family likes to eat out, this is very bad, the food outside tastes really good, and you can't eat it often, after all, it's not as healthy as your own cooking. 3. Don't want big fish and big meat Now the standard of living has gone up, eating is not only to fill the stomach, many people have begun to delicacies from the mountains and seas, big fish and meat, which is actually wrong, and a light diet is a healthy performance.

4. Eat a balanced diet, the deficit between meat and vegetables must be balanced, you can't be picky, and you must match meat and vegetables, eating vegetarian is not nutritious, and eating meat is too greasy, so it is healthy to eat with a balanced diet. 5. Do it yourself, if you have the conditions, try to grow some organic vegetables by yourself, and eat more assured and healthier by growing your own vegetables.

Summary. Dear, I'm glad to answer for you, the varieties of cabbage are turnips, cabbage, kale, cabbage 1, cabbage 2, purple cabbage 3, Brussels sprouts 4, cauliflower 5, broccoli <>

What are the varieties of cabbage variants?

What are the varieties of vegetables in the cruciferous and lily families.

Dear, I'm glad to answer for you, the varieties of cabbage are turnip cabbage, wrinkled cabbage, kale Oh cabbage vegetables have 1, knot ball cabbage 2, purple cabbage 3, humilberry cabbage 4, cauliflower 5, broccoli <>

Kiss expansion: Cruciferous vegetables include many kinds, such as cabbage, Chinese cabbage, orange, cauliflower, rape, mustard, kohlrabi, snow red, carrot, carrot, mustard and so on. Among the more common genera of the lily family are:

Allium, Lily, Polygonatum spp., Asparagus, Fritillaria, Aloe Vera, Evergreen, Bamboo, Spider Plant, Tulip, Stepweed, Daylily, Sarsaparilla and other <>

Brussels sprouts, also known as Brussels sprouts, Brussels sprouts, Brassica naples, biennial herbaceous plants of the Brassica oleraceae species, are varieties of cabbage species in which axillary buds can form leaflet balls. Native to the Mediterranean coast, it is one of the important vegetables in Europe and North America since the nineteenth and twentieth centuries, and is cultivated in a small amount in Taiwan Province of China. Brussels sprouts have a high content of lobular protein, ranking first among cabbage vegetables, and are also high in vitamin C and the trace element selenium.

At the end of the 20th century, China began to introduce and grow Brussels sprouts, making it a fashionable vegetable.

Dietary value of Brussels sprouts:

The edible part of Brussels sprouts is a small leaf ball formed at the axillary buds, the flavor is like Brussels sprouts but also has its own unique taste, less fiber, rich in nutrients, each 100 grams of young leaves contains crude protein grams, fat grams, sugar grams, vitamin C102 mg, carotene 883 IU, vitamin B1 mg, vitamin B2 mg, calcium 42 mg, phosphorus 80 mg, iron mg, protein content is the highest in cabbage vegetables.

There are many ways to eat Brussels sprouts and leaf balls, which can be stir-fried, boiled, cold dressed, made into soup, hot pot side dishes, pickles, pickles, etc. The easiest way to eat is to cut the washed leaflet ball into "—" or "+" at the base of the leaf ball with a knife, the depth of the cut is about 1 3 of the leaflet ball, and then put it in boiling water with a small amount of salt to boil for 3 7 minutes, drain the remaining water after scooping it up, pour on their favorite seasonings, such as butter, cream, light soy sauce and oyster sauce, or gravy and so on and mix well, that is, it becomes a small cabbage salad, or it can be cooked with broth and eaten directly, the appearance is green and attractive, the flavor is unique, it is a famous product in the special dish.

Cabbage alias: cabbage, cabbage, cabbage, cabbage, scientific name: , English name:

Cabbagel, family: cruciferous, brassicaceae, characteristics: perennial herbaceous plant, non-toxic for the stems and leaves of the cruciferous plant cabbage.

Native to the Mediterranean coast, it is now widely cultivated in China. Kale is the king of nutrition (its close relatives cabbage and Brussels sprouts are no slouch) and contains a variety of protective compounds that are effective in the fight against cancer and heart disease.

Looks like kohlrabi (cabbage).

Kind of like cabbage. But certainly not.

Cabbage, cabbage, cauliflower, kale, broccoli, and brussels sprouts are rich in oxalic acid: (dark green vegetables) spinach, cocoon, leeks, amaranth, bamboo shoots, beans, beets, celery, green peppers, coriander, spinach and cabbage vegetables.

Foods rich in oxalic acid are: tea, chocolate, dried figs, lamb, stone fruits, green peppers, poppy seeds, rhubarb, tomatoes, tofu and cola.

Fruits rich in oxalic acid are: grapes, strawberries.