Some of the most commonly disliked foods are actually loaded with health benefits, so it’s worthwhile giving them another go.
But before you do, work out why it is you don’t like it. It could be that you hated eating it as a child, or you struggle with the texture. It’s best to try a food at least five times, prepared in different ways, to determine if you truly don’t like it.
“Brussels sprouts are low in kilojoules, but high in nutrients such as protein, vitamin C, calcium, folate, potassium, manganese and vitamin K (which helps protect bone health),” says Madeline Calfas, who is an integrative registered nurse, naturopath, nutritionist and herbalist.
“The high-fibre content of brussels sprouts also makes them a great vegie for bowel health. The overall antioxidant content of sprouts is quite high, which makes them ideal to help fight inflammation by neutralising free radicals in the body.”
Forget boiling your brussels: try roasting them with olive oil, garlic, chilli and bacon instead. This reduces the bitter, sulphuric taste.
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