Consumption of fruits and vegetables has long been associated with a reduced risk of very serious health problems. A number of studies suggest that increased consumption of plant products such as Brussels sprouts reduces the risk of obesity, diabetes , heart disease. At the same time, it increases energy and reduces weight
 
Since 1980, the consumption of large quantities of cruciferous vegetables such as Brussels sprouts has been associated with a reduced risk of cancer . Recent studies indicate that the compounds that contain sulforaphane , and give these vegetables bitterness, are the same ones that have anti-cancer properties
 
Sulforaphane has also been found to inhibit the harmful enzyme histone deacetylase , which is known to be involved in the development of cancer cells . According to some scientists, these properties of the enzyme may in the future make foods that contain it a potential part of cancer treatment. 
 
Brussels sprouts also contain chlorophyll, which can block the carcinogenic effects of heterocyclic amines formed by grilling meat at high temperatures. If we still love roasted meat, we must make sure that we eat it with green vegetables. 
 
 
 
Low amounts of vitamin K in the body are associated with an increased risk of bone fractures . On the other hand, an adequate amount of the vitamin provided by a cup of Brussels sprouts improves bone strength. It acts as a "distributor" of bone proteins , improves calcium absorption and reduces the risk of urinary excretion.