Brussels Sprouts Nutrition Benefits and Facts

Nutritional summary

Brussels sprouts are a significant source of glucosinolates (sulfur-containing compounds), which the body converts into bioactive metabolites like sulforaphane that support cellular detoxification and antioxidant processes .
Regular consumption of cruciferous vegetables is well-established as part of a dietary pattern that reduces the risk of cardiovascular disease, with high total fruit and vegetable intake linked to a roughly 20% lower risk of coronary heart disease and stroke .
These vegetables contain goitrogens (compounds that can interfere with iodine absorption), which may affect thyroid function in individuals who already have an iodine deficiency or hypothyroidism .
While generally health-promoting, one large prospective cohort study observed a variable association where consuming four or more servings of Brussels sprouts per week was linked to an increased risk of hypertension, a finding not seen with similar vegetables like broccoli or cauliflower .

Interesting fact

Brussels sprouts were not named after the city until they became a popular crop in 16th-century Belgium, though they likely originated from wild Mediterranean kale.

Standout nutrients

EPIC

SOURCE

Vitamin K

EPIC

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Vitamin C

EPIC

SOURCE

Ascorbic acid

EPIC

SOURCE

Total Lignans

kcal per 100g

Protein4.10g

Fat0.60g

Carbs2.28g

Fiber4.03g

Sugar3.26g

Fat breakdown

Polyunsat0.33g

Monounsat0.03g

Saturated0.12g

Seasonality

JanFebMarAprMayJunJulAugSepOctNovDec

PeakIn seasonOther months

Diet

VeganVegetarianPescatarianGluten FreeDairy FreeKetoLow FodmapPaleo

Sustainability

Lighter footprint

Field-grown brassicas generally have a very low carbon footprint and high land-use efficiency.

Confidencehigh

Storage

Refrigerate

1–2 weeks

Keep in a perforated bag in the vegetable drawer

Freeze

6–12 months

Blanch before freezing for best texture

Flavour

Data & Sources

Harmonized from 5 validated sources

French Food Database

3 contributing source foods

Phenol-Explorer

1 contributing source food

Swiss Food Database

1 contributing source food

McCance & Widdowson

1 contributing source food

USDA

USDA FoodData Central

1 contributing source food

Claim citations

Vegetables and Fruits - The Nutrition Source

[6]nutritionsource.hsph.harvard.edu

Cruciferous Vegetables and Their Bioactive Metabolites: from Prevention to Novel Therapies of Colorectal Cancer - PMC

[7]pmc.ncbi.nlm.nih.gov

FRUIT AND VEGETABLE CONSUMPTION AND THE INCIDENCE OF HYPERTENSION IN THREE PROSPECTIVE COHORT STUDIES - PMC

[8]pmc.ncbi.nlm.nih.gov

[PDF] Healthy Living Guide 2020-2021 - The Nutrition Source

[9]nutritionsource.hsph.harvard.edu

Health Benefits of Fruits and Vegetables - PMC - NIH

[10]pmc.ncbi.nlm.nih.gov

Dietary Phytochemicals in Health and Disease: Mechanisms ... - PMC

[12]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

100.0

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