Vegetable
Brussels Sprouts
Brussels sprouts are miniature axillary cabbage buds of Brassica oleracea grown along a tall stalk. Raw they are dense, cabbagey, and bitter; high-heat roasting, searing, or shredding for slaws turns them nutty and caramelised. Cross-cut bases help even cooking. Modern cookery favours halved roast sprouts with bacon, balsamic, chilli, or maple; older northern European habits boiled them plain—often too long. Choose tight, bright green heads; stalk-on bunches stay fresher longer than loose buds.
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A sample of named types with their own origin and culinary profiles.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.3 g
- Saturated Fat 0.06 g
- Trans Fat 0 g
- Monounsaturated Fat 0.06 g
- Polyunsaturated Fat 0.18 g
- Cholesterol 0 mg
- Sodium 20.2 mg
- Salt 0.05 g
- Total Carbohydrate 6.14 g
- Dietary Fibre 2.45 g
- Total Sugars 3.15 g
- Complex / starch 2.12 g
- Protein 1.91 g
- Water 89.2 g
- Energy 34.9 kcal
- Water 89.2 g
- Carbohydrates 6.14 g
- Sugars 3.15 g
- Monosaccharides 2.2 g
- Disaccharides 0.95 g
- Starch 2.12 g
- Amylose 0.53 g
- Amylopectin 1.59 g
- Digestible Starch 1.8 g
- Resistant Starch 0.21 g
- Fibre 2.45 g
- Soluble Fibre 0.86 g
- Insoluble Fibre 1.59 g
- Protein 1.91 g
- Plant Protein 1.96 g
- Fat 0.3 g
- Saturated Fat 0.06 g
- Monounsaturated Fat 0.06 g
- Polyunsaturated Fat 0.18 g
- Vitamins 519 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.56 mg
- Vitamin B5 — Pantothenic Acid 0.27 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 1.3 µg
- Vitamin B9 — Folate 133 µg
- Vitamin C 19 mg
- Vitamin E 1.3 mg
- Vitamin K 343 µg
- Minerals 475 mg
- Major Minerals 468 mg
- Trace Minerals 6.3 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 19 · vitamin-a: 20 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.56 · vitamin-b5-pantothenic-acid: 0.27 · vitamin-b6: 0.14 · vitamin-b7-biotin: 1.3 · vitamin-b9-folate: 133.1 · vitamin-e: 1.3 · vitamin-k: 343.3 ·
Minerals
Sodium: 20.22 · Potassium: 414 · Calcium: 34 · Iron: 0.9 · Zinc: 0.4 · Iodine: 5 ·
Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.
History
Sprout-forming cabbages were cultivated in the Low Countries around Brussels.
British kitchen gardens and Christmas tables made sprouts a winter staple.
Commercial production expanded in California and the US Northeast.
Charred and roasted preparations rehabilitated sprouts after decades of overboiling.