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It’s not your imagination: Brussels sprouts used to suck.
𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Baenas, N, Marhuenda, J; García-Viguera, C; Zafrilla, P; Moreno, D(2019). Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods. Foods, 8(7). doi:10.3390/foods8070257 -Ciska, E; Drabińska, N; Honke, J; Narwojsz, A (2015). Boiled Brussels sprouts: A rich source of glucosinolates and the corresponding nitriles. Journal of Functional Foods, 19: 91-99. doi:10.1016/j.jff.2015.09.008
-Barba, FJ, Nikmaram, N, Roohinejad, S; Khelfa, A, Zhu, Z; Koubaa, M (2016). Bioavailability of Glucosinolates and Their Breakdown Products: Impact of Processing. Frontiers in Nutrition, 3. doi:10.3389/fnut.2016.00024
-Hanschen, FS; Lamy, E; Schreiner, M; Rohn, S (2014). Reactivity and Stability of Glucosinolates and Their Breakdown Products in Foods. Angewandte Chemie International Edition, 53(43), 11430-11450. doi:10.1002/anie.201402639
-Kushad, MM.; Brown, AF; Kurilich, AC; Juvik, JA; Klein, BP; Wallig, MA; Jeffery, EH (1999). Variation of Glucosinolates in Vegetable Crops of Brassica oleracea. Journal of Agricultural and Food Chemistry, 47(4), 1541-1548. doi:10.1021/jf980985s
-Traka, M; Mithen, R (2009). Glucosinolates, isothiocyanates and human health. , 8(1), 269-282. doi:10.1007/s11101-008-9103-7
-van Doorn, HE; van der Kruk, GC; van Holst, G; Raaijmakers-Ruijs, NCME; Postma, E; Groeneweg, B; Jongen, WHF (1998). The glucosinolates sinigrin and progoitrin are important determinants for taste preference and bitterness of Brussels sprouts. Journal of the Science of Food and Agriculture, 78(1), 30-38. onlinelibrary....
-Wu X; Huang, H; Childs, H; Wu, Y; Yu, L; Pehrsson, PR (2021). Glucosinolates in Brassica Vegetables: Characterization and Factors That Influence Distribution, Content, and Intake. Annual Review of Food Science and Technology 2021 12:1, 485-511. doi.org/10.114....
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-www.npr.org/se...
-www.npr.org/se...
-www.npr.org/se...
-www.hsph.harva...
-foodcrumbles.c...
-oxfordvitality...
𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-Dr. Luke Bell, Lecturer in Temperate Horticulture at the University of Reading School of Agriculture, Policy & Development
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