The old Brussel sprout is rarely a favourite with most people, particularly children and this is mostly due to their high sulphur content.  They can produce gas but are full of nutrition such as Vitamins A and C, folic acid and fibre.  They are high in calcium, sulphur, potassium, phosphorus, magnesium and iron and actually have quite a high level of protein compared to other cruciferous vegetables.  Adding them to stirfries is a great way to eat these little “cabbages” or lightly steamed or while they are in season in Australia during winter, add them to your slow cooker or casserole dishes or even to vegie soups.