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Fineli : Brussels sprout.
33711
Fineli : Brussels sprout.
http://www.fineli.fi/food.php?foodid=327&lang=en
SUOMEKSI PÅ SVENSKA IN ENGLISH Homepage Food Foods In alphabetical order By ingredient class By food usage class Special diets Most popular Foodbasket Components In alphabetical order Most and least By food usage class Information FAQ Help Links References For companies National Public Health
Horticulture > Vegetables > Brussels Sprout > Science
food composition table value brussels sprout sugar alcohols vitamin b-12 alpha-linolenic acid b1 factor content brassica oleracea
Jan 1, 2007
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Other links at Horticulture > Vegetables > Brussels Sprout > Science
Look up farms who grow or raise Brussels Sprouts in the Puget Sound region of Western Washington State and read detailed profiles of farms showing hours and days of operation, products offered and maps and directions.
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The edible portion of this crop is the "bud" or small cabbage-like head which grows in the axils of each leaf. Occasionally the tops are used as greens.
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BRUSSELS SPROUTS Brussels sprouts gets its name from Brussels, Belgium. The plant is a close relative of cabbage, broccoli, and cauliflower, but is slower growing.
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This information is not intended to be a substitute for professional medical advice. You should not use this material to diagnose or treat a health condition or disease without consulting with your healthcare provider.
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Brussels Sprouts are a member of the Cruciferous family of vegetables, and are related to cabbage, broccoli, cauliflower and kale. The name comes from the fact that they were first cultivated widely during the Middle Ages in Belgium.
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. This vegetable probably originated as a mutation in wild or primitive Mediterranean cabbages, and was first noted under cultivation in the Belgian city of Brussels. The edible portion of the plant is the floral buds, which grow axially along the stem.
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Discover Life's encyclopedia page about the biology, natural history, ecology, identification and distribution of Discover Life -- Brussels sprouts Brassica oleracea image
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g. black spot, rot and/or aphids) covering a surface area of 25 per cent or more of the total surface area of the leaf; or (iv) any other defect which detracts markedly from the normal appearance, edibility or flavour of the individual units or a quantity of Brussels sprout leaves.
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An article by James Laughlin from The New York Review of Books, December 30, 1971
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This page is from http://food.oregonstate.edu/ which generally contains images, links, references, and instructional materials on food and their resource.
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