Brussels sprouts can be consumed raw. Unlike certain other vegetables, grains, and legumes. Brussels sprouts don’t contain some of the common antinutrients that some people avoid. Yet, their glucosinolate content can be reduced through cooking.
Some people avoid eating certain legumes, grains, and vegetables unless they’ve been cooked due to concerns about antinutrients. สมัคร ufabet Or compounds that can inhibit the absorption of important minerals.
For instance, spinach contains oxalates, and soybeans are high in phytates. These naturally occurring compounds may block the absorption of minerals like zinc, calcium, and iron in your body. Cooking reduces antinutrients.
While Brussels sprouts don’t contain some of the most common antinutrients. They do contain compounds called glucosinolates.
Glucosinolates have been found to reduce the absorption of iodine. Iodine deficiency can interfere with thyroid function and eventually lead to goiter. Which is an abnormally enlarged thyroid gland.
While people with existing thyroid conditions like hypothyroidism may want to minimize their glucosinolate consumption. Eating them as part of a well-balanced diet is low risk for most healthy people.
Plus, glucosinolates appear to offer health benefits, such as anticancer properties.
Still, if you’re concern about consuming glucosinolates. These are best reduced from Brassica vegetables like Brussels sprouts by boiling them. Other methods of cooking like steaming have found to preserve the most glucosinolates.