Brussels sprouts are a galvanizing vegetable. Some people love them; others loathe them. People may enjoy their texture or hate the smell. There is no doubt that the veggie is a marker of fall and the holidays. The sprouts are in season, and we wanted to take a look of the vegetable and its impact of blood sugar and health.

They are low in carbs and high in nutrients. A cooked cup is 56 calories, 11 carbs, four grams of fiber and four grams of protein. With fiber and plant protein, they fill you up without many calories. Brussels are a good source of vitamins C, K and B6, thiamine and folate. A cup has almost a quarter of your daily value of vitamin A.

Phytonutrients in the sprouts fight inflammation. Brussels sprouts are chockful of antioxidants. And, they have been associated with good heart health in studies. Their high fiber content slows the absorption of sugar and can help reduce blood sugar spikes. They may also help heal wounds, aid hormone levels and improve bone health.

There are some drawbacks. For people with low blood sugar, Brussels sprouts can make blood sugar dangerously low. Brassica veggies, like cabbage and Brussels sprouts, can also increase blood clotting.

Some people say they don’t like Brussels because of their “mushy” texture. However, there is no need for it to be that way; that shows they’re overcooked. That’s true of the smell some people find offensive. Properly cooked Brussels sprouts don’t have that scent. Brussels sprouts can be lightly steamed, sautéed, boiled or roasted without overcooking them. They can be shredded and added to a salad or go into delicious sauces. Here are some great cooking ideas to get you to change your mind from “yuck” to “yum.”

We’re fans of the veggie, and it’s back to being ripe in stores. So, we hope you’ll join us in enjoying this seasonal vegetable that has so many great nutrients!