Lactose is a type of sugar disaccharide usually found in milk, composed of galactose and glucose. Maltose is a type of sugar disaccharide which helps regulate digestion due to its antimicrobial properties. Galactose is one of the monosaccharides found in lactose. It is less sweet than glucose and contributes to the proper functioning of the immune system. Minerals 1. Calcium is a mineral which is very important for bone health.
The recommended daily dose for adults is approximately mg. Magnesium is an important mineral for bone development and helps the proper functioning of various metabolic processes, like activating the enzymes that help in energy production. Potassium is a mineral that helps muscles contract, regulates the fluid balance in the body, helps maintain a normal blood pressure and kidney health.
Manganese is a trace mineral that assists in bone formation, skin integrity and assists the enzymes that control blood sugar. The ash content refers to the total amount of minerals contained potassium, sodium, calcium, magnesium. Phosphorus is the second most abundant mineral found in the human body, after calcium.
It helps cellular reproduction and contributes to the growth and repair of tissues. Sodium helps regulate the water level in the cells, especially in the kidneys. The amount of sodium consumed also influences blood pressure. Zinc plays an important part in cell division and in strengthening the immune system.
Vitamins 1. Vitamin A is a fat soluble vitamin that comes in various forms. It is primarily important in maintaining healthy vision and the development of bones, soft tissues and skin. IU International Units is the unit of measurement that almost all food labels use. Vitamin E Alpha d-alpha-tocopherol is a fat-soluble antioxidant that protects the body's cells from the damaging effects of free radicals, strengthens the immune system and prevents blood clotting.
Vitamin K refers to a group of fat-soluble vitamins K1 and K2 needed for the synthesis of proteins that ensure blood coagulation and help bone metabolism. Also known as ascorbic acid and L-ascorbic acid, vitamin C helps strengthen the immune system and is commonly used to prevent viral infectious diseases. Thiamin vitamin B1 assists the body's cells change carbohydrates into energy. It is commonly found in grain-based foods like bread and cereals.
Cabbage and brussels sprouts contain similar amounts of calories - cabbage has 25 calories per grams and brussels sprout has 43 calories.
For macronutrient ratios, brussels sprouts is heavier in protein, lighter in carbs and similar to cabbage for fat. Brussels sprouts has a macronutrient ratio of and for cabbage, for protein, carbohydrates and fat from calories.
Macro Ratios from Calories:. Cabbage and brussels sprouts contain similar amounts carbs - cabbage has 5. Both cabbage and brussels sprouts are high in dietary fiber. Cabbage and brussels sprouts contain similar amounts of sugar - cabbage has 3. Both cabbage and brussels sprouts are low in saturated fat - cabbage has 0. Both cabbage and brussels sprouts are high in Vitamin C.
Cabbage and brussels sprouts contain similar amounts of Vitamin E - cabbage has 0. Both brussels sprouts and cabbage contain significant amounts of riboflavin, pantothenic acid, Vitamin B6 and folate. Cabbage and brussels sprouts contain similar amounts of calcium - cabbage has 40mg of calcium per grams and brussels sprout has 42mg of calcium. Naturally occuring in fruits and vegetables, flavonoids are associated with many health benefits and used in a variety of medicinal and pharmaceutical applications.
Along with Brussels sprouts and cabbage, the cruciferous, or Brassica, family includes broccoli, kale, cauliflower, collard greens, turnips, mustard and bok choy.
Cruciferous vegetables are also referred to as cole vegetables. Cruciferous vegetables are high in sulfur-containing compounds called glucosinolates, which account for their somewhat bitter taste when cooked. Although they are related, there are some nutritional differences between Brussels sprouts and cabbage. Brussels sprouts received their name from the capital city of Belgium where they were first cultivated.
They are one of the few vegetable crops to originate in northern Europe and were brought to the United States by French settlers. Brussels sprouts have a long growing season, from spring to fall, and fare better growing in a cooler climate. Cabbage and kale are both leaves, but cabbage leaves are more densely packed than kale leaves.
Broccoli is the flowering head and edible stem, while kohlrabi is the roots. Wild cabbage originates from the Mediterranean basin and modern-day Turkey.
It was then cultivated into its many forms by the Romans. But Brussels sprouts as we know them today originate from Brussels in Belgium, where they have been grown since the s. Brussels sprouts grow really fast. The Brussels sprout plant can grow up to cm in as little as 90 days! The heaviest recorded Brussels sprout was 8. This massive sprout was grown in Llanharry, Wales in by Bernard Lavery.
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