Brussels sproutsVL

Brussels sprouts are compact, green vegetables that belong to the cruciferous family, closely related to cabbage and kale. They are typically harvested small and dense, making them a nutritious and flavorful addition to meals. While they are most commonly cooked by steaming, roasting, or sautéing, frozen Brussels sprouts like these can be conveniently prepared to retain freshness and nutrients.

They are particularly notable for their very high Vitamin K content, along with significant levels of Vitamin C and Folate (Vitamin B9) as supported by verified nutrient data. These nutrients play vital roles in blood clotting, antioxidant protection, and cellular functions respectively.

In Indian cuisine, Brussels sprouts can be incorporated into vegetable curries, stir-fries, or simply cooked with spices as a healthy side dish. Being vegan and low in fat, they suit a wide variety of dietary preferences and meal occasions.

• High in Vitamin K (supports blood processes)
• Contains significant Vitamin C (important antioxidant)
• Provides a good source of Folate (crucial for cell health)