Brussels sprouts, also known as Brussels sprouts, is a biennial herb of Brassica in Cruciferae, and it is a cabbage variety in which axillary buds can form leaflets. Originated in the Mediterranean coast, it has been one of the most important vegetables in Europe and North America since19th and 20th centuries, with a small amount of cultivation in Taiwan Province Province, China. The content of protein in the leaflets of Brussels sprouts is very high, ranking first among cabbage vegetables, and the contents of vitamin C and trace element selenium are also very high. China introduced and planted Brussels sprouts at the end of the 20th century, making it a fashionable vegetable.

Edible value of Brussels sprouts;

The edible part of Brussels sprouts is lobular balls formed in axillary buds, which tastes like Brussels sprouts, but it also has its own unique taste, less fiber and rich nutrition. Every100g of young leaves contains 4.9g of crude protein, 0.4g of fat, 8.3g of sugar, 0.02mg of vitamin C/kloc-0, 883 international units of carotene, 0.0/./kloc-4 mg of vitamin B1.65433.

There are many ways to eat cabbage lobular meatballs, such as frying, roasting, cold salad, making soup, hot pot side dishes, pickles, pickling and so on. The simplest way to eat is to cut the washed lobular meatballs into "-"or "+"with a knife at the base of lobular meatballs, and the depth of the cut is about 1/3 of that of lobular meatballs, then put them in boiling water with a little salt for 3-7 minutes, drain the remaining water after picking them up, and pour in your favorite seasonings, such as butter, cream, soy sauce and oyster sauce, or gravy, and mix well.