The Chemistry of Brussels Sprouts: Bitterness & Genetics

by Rachel Baker on December 5, 2014

Here’s the fodder you need to be the most intellectual one at the holiday dinner table – of course this will only work if someone makes brussel sprouts. Odds are good, though because the last year and a half has seen a resurgence in Brussel Sprout recipes that don’t include over steaming.

Read more: The Chemistry of Brussels Sprouts: Bitterness & Genetics

There’s one vegetable at the Christmas dinner table that’s always bound to elicit strong and contrary opinions: brussels sprouts. Much like marmite, they seem to conjure up a ‘love it or hate it’ sentiment; however, if you fall into the latter camp, there may actually be a chemical and genetic reason why you can’t stand the taste. Sulforaphane is the featured molecule today in the Chemistry Advent Calendar, but here we take a closer look at the some of the other chemicals found in brussels sprouts.

This article was written by: Rachel Baker – Click to Become a Patron or to follow on Twitter.

Previous post:

Next post: