Super source
Fibre
3.65 g · 13% DV target
Resembling miniature cabbages, these dense cruciferous buds offer a complex nutty-bitter profile and a robust texture that transforms from crunchy to tender-sweet when roasted or sautéed.
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 .712
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 .610
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 .9
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 .8
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
3.65 g · 13% DV target
0.24 g · Top 14% of vegetables
193 μg · 161% DV target
118 mg · 131% DV target
0.29 mg · 17% DV target
91.7 μg · 23% DV target
Keep in a perforated bag in the vegetable drawer
Blanch before freezing for best texture
Field-grown brassicas generally have a very low carbon footprint and high land-use efficiency.
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.