இன்று என்ன சமையல் ? ~ Brussel Sprouts !!

உங்களுக்கு சமையல் செய்ய தெரியுமா !  atleast காய்கறிகள் அளவாக நறுக்கவாவது தெரியுமா ? Chopping vendaikkai / beans is lot easier … try this – ‘vegetable’.  - குடும்பங்களில் அனுதினமும் கேட்கப்படும் கேள்வி - 'இன்று என்ன சமையல்' ?  கோச்சார பலன் படி, உங்கள் நக்ஷத்திரங்களின் இன்றைய அனுகூலப்படி - நல்ல  சாப்பாடோ அல்லது நல்ல பதிலோ கிடைக்கலாம். 

காலை காய்கறி மார்க்கெட் சென்று - ஏதோ குட்டி முட்டைகோஸ் என்று நம்பி ஏமாந்துடாதீங்கோ !!  - சார், இது உடம்புக்கு ரொம்ப நல்லது என்று அவன் சொன்ன வெஜிடபிள் வாங்கி வந்தால் - இதை போய் யாராவது வாங்கி ஏமாறுவார்களா ! என்று இடித்துரைக்கவும் படலாம்.  அன்றே வள்ளுவர் கூறினார் 

இடிப்பாரை இல்லாத ஏமரா மன்னன்

கெடுப்பா ரிலானுங் கெடும்.  

இடித்துச் சொல்லித் திருத்துபவர் இல்லாத பாதுகாப்பற்ற மன்னன், தன்னைக் கெடுப்பவர் எவரும் இல்லாத போதும், தானாகவே கெடுவான் 

There are days in life when you buy vegetable carried away by its green fresh looks, or because it is different or because you are told about its nutritional health benefits !  - this cabbage looking one was bought the other day !!  .. .. .. wait!!!,     they could be bitter in taste !

 

Cooking tips revealed that the  most common method of preparing them begins with cutting the buds off the stalk. Any surplus stem is cut away, and any loose surface leaves are peeled and discarded.  Once cut and cleaned, the buds are typically cooked by boiling, steaming, stir-frying, grilling, slow cooking, or roasting.  

Brussels sprouts are named after Brussels, Belgium, where it is believed they were first widely cultivated in the 16th century. Sometimes called mini cabbages, they have appeared on “most hated vegetable” lists due to their potentially bitter flavors caused by sulfur-containing compounds. Overcooking the vegetable, particularly by boiling, will intensify any bitter flavors and unpleasant odors. However, when properly cooked and seasoned, Brussels sprouts offer a natural, nutty sweetness.  

The Brussels sprout is a member of the Gemmifera cultivar group of cabbages (Brassica oleracea), grown for its edible buds. Though native to the Mediterranean region with other cabbage species, Brussels sprouts first appeared in northern Europe during the 5th century; they were later cultivated in the 13th century near Brussels, Belgium, from which their name derives.  The group name Gemmifera (or lowercase and italicized gemmifera as a variety name) means "bud-bearing".  

Raw Brussels sprouts are 86% water, 9% carbohydrates, 3% protein, and negligible fat. In a 100 gram reference amount, they supply high levels (20% or more of the Daily Value, DV) of vitamin C (102% DV) and vitamin K (169% DV), with more moderate amounts of B vitamins, such as vitamin B6, as well as folate; essential minerals and dietary fiber exist in moderate to low amounts (table) – recommends some health tips.  

Life is not all about bitterness – it can change too !!  About 30 years ago, a Dutch scientist identified the chemicals that made brussels sprouts bitter. He selected seed varieties with lower levels of the bitter chemicals and bred new high-yielding varieties that tasted less bitter. Better-tasting brussels sprouts are a win, not only for our appetites but also because most of us aren’t eating enough vegetables.  The new brussels sprouts varieties were developed through conventional plant breeding. In the near future, we can expect to see more gene-edited foods, including foods developed through traditional breeding and through bioengineering.  

Throughout history, farmers have bred plants for the best characteristics, like disease resistance and drought tolerance. The lengthy process of observing, selecting and breeding could take years or even decades. Today, scientists can use gene editing to make small, precise changes to improve plants and provide solutions to a variety of challenges. These changes often mirror what could occur in nature or through traditional genetic selection.

In the field of medicine, scientists are researching how gene editing can treat diseases such as cancer, leukemia, sickle cell anemia and a wide range of genetic disorders. In agriculture, gene editing can help farmers keep pace with the growing demand for more and better food, while using less water, land and nutrients.

 

 

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நான் யாரையும் டேக் பண்ணலை ! - யாருக்கும் இது போட்டின்னு சிண்டு முடிய வேண்டாம் !!

 
Regards – S Sampathkumar
5.10.2025