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 17 June 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.
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.
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.
When did Brussels sprouts stop tasting bad? ›
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.
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.
What is the chemical taste 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.
Is it better to eat Brussels sprouts raw or cooked? ›
Brussels sprouts are a nutritious vegetable in the cruciferous family. While they're often enjoyed cooked using methods like roasting, steaming, or boiling, you can also enjoy Brussels sprouts raw. The most common side effect of eating raw Brussels sprouts is that they may cause gas in some people.
When should you not eat brussel sprouts? ›
If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).
How to remove bitterness of Brussels sprouts? ›
The sweetness works with the bitterness, and the sugar helps to caramelize the sprouts and bring out their own sweetness. A bit of brown sugar will also work. Acid can be useful as well. A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts.
Are Brussel sprouts little cabbages? ›
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.
“Sprouts contain a chemical, similar to phenylthiocarbamide, which only tastes bitter to people who have a variation of a certain gene. Around 50 per cent of the world's population have a mutation on this gene.
Is wasabi related to Brussels sprouts? ›
Wasabi, or “Japanese horseradish,” is a plant in the same family as broccoli, cabbage, mustard, Brussels sprouts, kale, cauliflower and regular horseradish.
Are brussel sprouts worth eating? ›
Brussels sprouts are a high-fibre food, which for most of us is highly beneficial – it supports the digestive process and provides a fuel source for the healthy bacteria which reside in our gut.
Are brussel sprouts cool season? ›
Brussels sprouts are a cool season vegetable that can be grown both in the fall and early spring. They also take a long time to mature, which can make them a little bit of a challenge for the home gardener.
Why do brussel sprouts taste better after a frost? ›
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”).
Why do I feel so good after eating brussel sprouts? ›
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.
Why do brussel sprouts taste metallic? ›
Vegetables from the brassica family, such as broccoli, Brussels sprouts, and cabbage, can sometimes have a metallic taste. This can be attributed to their sulfur compounds, which, when overcooked or consumed in large quantities, can give rise to a metallic sensation.
