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@gearfindsph05: Easy way to check your BP without always visiting a clinic. Get yours today! #DigitalBPMonitor #HealthProducts #HomeEssentials

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Thursday 05 November 2026 02:00:56 GMT
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In the 1960s, when Brussels sprouts began being mechanically harvested, cultivars were selected for yield and compatibility with this harvesting method. It just so happened that these cultivars were incredibly bitter, turning off a couple of generations of people from Brussels sprouts. In the 1990s, a Dutch scientist figured out the chemical compounds in Brussels sprouts responsible for their bitter taste. Like all crucifers, Brussels sprouts are high in glucosinolates. When cooked, chopped or chewed, an enzyme called myrosinase that is also present in the plants breaks the glucosinolates apart (through hydrolysis) into a variety of biologically active compounds. While these break-down products are great for our health, some of them are responsible for the bitter taste of boiled Brussels. Two such compounds are sinigrin and progoitrin, for which humans have very sensitive palates and find extremely bitter. This discovery started a cascade of events ultimately resulting in the dramatic rise in Brussels sprouts popularity seen today. After the initial discovery of the bitter compounds, Dutch biotechnologists worked with seed companies and began searching their archives, looking for old varieties of Brussels sprouts that were low in the offending glucosinolates. They started cross-pollinating these varieties with high-yielding varieties to create the perfect balance of optimal traits. The new varieties have less than 0.6 mg/kg of sinigrin and progoitrin compared to 2.2 mg/kg of the old varieties. This took about a decade of plant breeding but the result was plants with improved taste. With these new varieties on the market, all of a sudden Brussels sprouts began gaining popularity. #nutrivore #nutrients #nutrientdense #healthydiet #brusselsprouts
In the 1960s, when Brussels sprouts began being mechanically harvested, cultivars were selected for yield and compatibility with this harvesting method. It just so happened that these cultivars were incredibly bitter, turning off a couple of generations of people from Brussels sprouts. In the 1990s, a Dutch scientist figured out the chemical compounds in Brussels sprouts responsible for their bitter taste. Like all crucifers, Brussels sprouts are high in glucosinolates. When cooked, chopped or chewed, an enzyme called myrosinase that is also present in the plants breaks the glucosinolates apart (through hydrolysis) into a variety of biologically active compounds. While these break-down products are great for our health, some of them are responsible for the bitter taste of boiled Brussels. Two such compounds are sinigrin and progoitrin, for which humans have very sensitive palates and find extremely bitter. This discovery started a cascade of events ultimately resulting in the dramatic rise in Brussels sprouts popularity seen today. After the initial discovery of the bitter compounds, Dutch biotechnologists worked with seed companies and began searching their archives, looking for old varieties of Brussels sprouts that were low in the offending glucosinolates. They started cross-pollinating these varieties with high-yielding varieties to create the perfect balance of optimal traits. The new varieties have less than 0.6 mg/kg of sinigrin and progoitrin compared to 2.2 mg/kg of the old varieties. This took about a decade of plant breeding but the result was plants with improved taste. With these new varieties on the market, all of a sudden Brussels sprouts began gaining popularity. #nutrivore #nutrients #nutrientdense #healthydiet #brusselsprouts
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