Researchers from the University of Warwick are sharing food for thought about the humble sprout this Christmas, exploring several questions:
- Why having a gene mutation makes sprouts taste horrid
- Why sprouts taste better after frost
- Why they make people gassy
An area covering 3,240 football pitches is dedicated to growing Brussels sprouts in the U.K.—if you were to line them up individually, they'd stretch from London to Sydney. And there may be more to humble sprouts than we give them credit for.
Perhaps unsurprisingly, 25% of total sprout sales occur in a two-week window in December—but sprouts are not just for Christmas. Disappointingly, as the U.K. gripples with anxieties of food security and crop resistance, only half of the 750 million sprouts produced a year are eaten.
Sprouts can be traced back to Brussels from the 13th century, though the phrase Brussels Sprouts was coined later in the 1700s, by the French. Like many others tucking into their Christmas dinners this year, Brussels sprouts are part of a huge and complicated family. They are Brassicacious vegetables, alongside cabbages, broccoli, cauliflower, kale and their spicier cousins, wasabi, horseradish and mustard. It is also known as the Cruciferae family—from the Latin word meaning "cross-bearing"—due to the four colored petals of these vegetable flowers appearing like a cross.
Unlike its relatives, the sprout is the only vegetable to grow as a bud from a stem. Sprouts are rich in vitamins and minerals, and even contain anti-cancer and anti-inflammatory properties. They also contain a sugar called raffinose, which the human body can't digest, instead producing lots of gas and perhaps commotion at the dinner table.
Nowadays, modern breeding methods, including those used at the University of Warwick, can make Brussels sprouts more palatable. Lauren Chappell, of the University's School of Life Sciences (SLS), is part of the Defra funded Vegetable Genetic Improvement Network (VeGIN), a collaboration of researchers and institutions set to improve crop resistance and yield, particularly in relation to the twin challenges of climate change and food security.
Research Fellow Lauren Chappell said, "Sulfur is responsible for the bitter sprout taste. As we age, we lose tastebuds, which can make them more palatable—potentially why adults who hated sprouts as children now embrace them in seasonal dishes. What's more, frosty weather converts bitter starches into sugars, leading to sweeter tasting sprouts (hence the logic behind grandparents remarking they "won't eat sprouts until the first frost").
"Sprouts contain a chemical, similar to phenylthiocarbamide, which only tastes bitter to people who have a variation of a certain gene. Around 50% of the world's population have a mutation on this gene. The lucky half don't taste the bitterness usually associated with sprouts, and therefore like them a whole lot more than everyone else."
Citation:Scientists reveal why Brussels sprouts taste better as you get older, and why your grandparents were right all along (2022, December 16)retrieved 31 May 2024from https://phys.org/news/2022-12-scientists-reveal-brussels-older-grandparents.html
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FAQs
Research Fellow Lauren Chappell said: “Sulphur is responsible for the bitter sprout taste. As we age, we lose tastebuds, which can make them more palatable – potentially why adults who hated sprouts as children now embrace them in seasonal dishes.
Did they genetically modify Brussel sprouts to taste better? ›
He selected seed varieties with lower levels of the bitter chemicals and bred new high-yielding varieties that tasted less bitter. And better-tasting brussels sprouts are good, not only for our appetites but also because most of us aren't eating enough vegetables.
Why do Brussels sprouts taste better now? ›
Researchers determined that some of the older varieties — hundreds of them, actually — stored in the “gene bank” had lower levels of two glucosinolates called sinigrin and progoitrin, the chemicals that made brussels sprouts so acrid.
When did Brussel sprouts start tasting better? ›
National Public Radio reports that the sprouts began to change in the 1990s. A Dutch scientist named Hans van Doorn, who worked at a seed and chemical company, figured out exactly which chemical compounds in Brussels sprouts made them bitter.
Is there a gene that makes Brussels sprouts taste bad? ›
"People with certain genetic variants in the TAS2R38 gene can detect bitter taste more than others and therefore may be more likely to dislike sprouts,” 23andMe senior product scientist Alisa Lehman recently told the Daily Record. "There are many factors outside genetics that play a part in the foods we like.
What is the bitter chemical in brussel sprouts? ›
The bitter taste of Brussels sprouts comes from compounds called glucosinolates and their degradation products, he explains. These bitter tasting compounds are an important part of the plant's defence mechanism against leaf-eating enemies, such as insects, nematodes, slugs, and herbivores, like pigeons and deer.
How to remove bitterness of Brussels sprouts? ›
A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts. Another key ingredient is fat, which helps Brussels sprouts to crisp up. This is why it's so popular to render bacon fat and cook Brussels sprouts in it, then add the bacon bits back in at the end.
Why do I feel so good after eating Brussel Sprouts? ›
Rich in antioxidants
Brussels sprouts are high in antioxidants, compounds that promote overall health and help prevent damage to cells ( 5 , 6). Eating Brussels sprouts as part of a diet rich in fruits and vegetables can help supply the antioxidants your body needs to promote good health.
Is it better to eat Brussels sprouts raw or cooked? ›
Brussels sprouts are versatile and can be enjoyed both raw and cooked. Raw Brussels sprouts are crunchy and slightly bitter, while cooking softens their texture and mellows their flavor. Roasting or sautéing Brussels sprouts caramelizes their natural sugars, resulting in a delicious and nutritious side dish.
Should I cut my Brussels sprouts in half? ›
Halved: Halved Brussel sprouts are the classic cut for sheet-pan roasting or sautéing. Sliced: Crisp these guys up in the air fryer. They are also great for sautéing and roasting – especially if you start with the larger sprouts and want to cut them into bite-sized pieces.
Are Brussels Sprouts Just Baby Cabbages? Sorry to burst a Barbie-sized bubble, but no, these sprouts are not actually baby cabbages. However, they are in the same family, the Brassica, or cruciferous family. Other members include kale, broccoli, cauliflower, collard greens, turnips, mustard, and bok choy.
Why cut a cross in Brussels sprouts? ›
Some people swear by cutting a cross in the bottom of each sprout, which they believe allows them to cook all through – but it's not necessary, and you'll save time if you don't. As with all vegetables, wash the trimmed sprouts in clean water before you cook them.
What time of year are brussel sprouts best? ›
Sprouts form at the base of each leaf stalk, up the stem. Early varieties can be harvested from autumn onwards, but the main cropping season is through winter, as the flavour of the sprouts is sweeter once they've been frosted.
What are the disadvantages of Brussels sprout? ›
3 Just keep in mind that Brussels sprouts are high in fiber, which can cause abdominal pain, bloating, and gas if you eat too many. 4 Read on to learn about the nutrition of Brussels sprouts and how to incorporate them into your diet.
Why aren't Brussels sprouts bitter anymore? ›
Over the last twenty years, farmers have mellowed the "unpleasant" flavor of brussels sprouts by breeding a vegetable that contains fewer bitter compounds or glucosinolates. So, brussels sprouts just taste better than they used to when we were kids. The rub is that glucosinolates help protect sprouts against pests.
Is it OK to eat smelly brussel sprouts? ›
Foul, moldy odor When your brussel sprouts are still fresh and good to eat, they won't have much of an odor or they may smell a little earthy. Brussel sprouts normally only smell after you cook them, so toss out any that have any strong odors while they're still raw.
How did they make Brussels sprouts taste good? ›
In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.
Why do brussel sprouts have a weird taste? ›
A 2011 study by Cornwall College found that sprouts contain a chemical, similar to phenylthiocarbamide, which only tastes bitter to people who have a variation of a certain gene. The research found that around 50 per cent of the world's population have a mutation on this gene.
Why Brussels sprouts taste better than they did when you were a kid? ›
Research Fellow Lauren Chappell said, "Sulfur is responsible for the bitter sprout taste. As we age, we lose tastebuds, which can make them more palatable—potentially why adults who hated sprouts as children now embrace them in seasonal dishes.
Why is brussel sprouts controversial? ›
According to a 2011 study by Cornwall College, sprouts contain a chemical, similar to phenylthiocarbamide. This matters because people who have a variation of a gene called TAS2R38 are able to taste the 'bitterness', whilst those without it simply don't.
