UK chemistry teacher Andy Brunning of Compound Interest explains the possible genetic basis for people’s appreciation of the taste of Brussels sprouts.
Sulforaphane, a compound found in Brussels sprouts, was featured in the 2014 Chemistry Advent Calendar.
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.
Brunning’s book, Compound Interest: The Curious Chemistry of Food and Drink, is scheduled to be released next year and is available for preorder.
image via Compound Interest
