Vegetables

Nutrition Facts Brussels Sprouts

Brussels Sprouts nutrition facts

Brussels Sprouts are a vegetable whose variety, edible portion, and raw or cooked state affect its composition. They provide dietary fiber, potassium, magnesium, and vitamin C. Choose produce without rot or major bruising. Refrigerate perishable items at 40°F/4°C or below and rinse under running water just before preparation—without soap.

Calories59
Protein4g
Carbs9.6g
Fat0.6g
Protein Carbs Fat

Nutrition for 100 g

Calories 59 kcal
Protein 3.98 g
Total Fat 0.57 g
Carbohydrates 9.62 g
Fiber 4.79 g
Total Sugars 2.2 g
Sodium 26 mg

Nutrients

Full nutrient profile

Proximates
Water 84.62 g
Energy (Atwater General Factors) 59.49 kcal
Energy (Atwater Specific Factors) 48.78 kcal
Nitrogen 0.64 g
Protein 3.98 g
Total lipid (fat) 0.57 g
Ash 1.22 g
Energy 179 kj
Energy 43 kcal
Carbohydrates
Carbohydrate, by difference 9.62 g
Fiber, total dietary 4.79 g
Galactose 0 g
Fructose 0.93 g
Lactose 0 g
Sugars, Total 2.2 g
Sucrose 0.46 g
Glucose 0.81 g
Maltose 0 g
Lipids
PUFA 20:5 n-3 (EPA) 0 g
PUFA 22:5 n-3 (DPA) 0 g
PUFA 22:6 n-3 (DHA) 0 g
SFA 4:0 0 g
SFA 6:0 0 g
PUFA 18:4 0 g
MUFA 20:1 0 g
MUFA 22:1 0 g
Fatty acids, total trans 0 g
MUFA 16:1 0.002 g
Fatty acids, total saturated 0.06 g
SFA 8:0 0.002 g
SFA 12:0 0 g
SFA 14:0 0 g
Phytosterols 24 mg
Cholesterol 0 mg
Fatty acids, total monounsaturated 0.02 g
Fatty acids, total polyunsaturated 0.15 g
SFA 10:0 0 g
SFA 16:0 0.05 g
SFA 18:0 0.003 g
MUFA 18:1 0.02 g
PUFA 18:2 0.05 g
PUFA 18:3 0.1 g
PUFA 20:4 0.001 g
Amino acids
Tryptophan 0.04 g
Threonine 0.12 g
Methionine 0.03 g
Phenylalanine 0.1 g
Isoleucine 0.13 g
Leucine 0.15 g
Lysine 0.15 g
Cystine 0.02 g
Valine 0.16 g
Arginine 0.2 g
Histidine 0.08 g
Minerals
Calcium, Ca 38.64 mg
Iron, Fe 0.73 mg
Magnesium, Mg 25 mg
Phosphorus, P 78.54 mg
Potassium, K 476.8 mg
Sodium, Na 25.74 mg
Zinc, Zn 0.37 mg
Copper, Cu 0.04 mg
Manganese, Mn 0.24 mg
Selenium, Se 1.6 ug
Vitamins and other components
Vitamin C, total ascorbic acid 142.9 mg
Folate, total 86 ug
5-methyl tetrahydrofolate (5-MTHF) 63 ug
Folic acid 0 ug
Folate, food 61 ug
Vitamin A, IU 754 iu
Vitamin A, RAE 38 ug
Choline, total 19.1 mg
Folate, DFE 61 ug
Betaine 0.8 mg
Vitamin D (D2 + D3), International Units 0 iu
Retinol 0 ug
Thiamin 0.14 mg
Riboflavin 0.09 mg
Vitamin B-12 0 ug
Niacin 0.75 mg
Pantothenic acid 0.31 mg
Vitamin B-6 0.22 mg
Vitamin E, added 0 mg
Vitamin B-12, added 0 ug
Cryptoxanthin, beta 0 ug
Lycopene 0 ug
Vitamin K (phylloquinone) 177 ug
Carotene, beta 450 ug
Carotene, alpha 6 ug
Vitamin E (alpha-tocopherol) 0.88 mg
Lutein + zeaxanthin 1590 ug
Vitamin D (D2 + D3) 0 ug
Other nutrients
Alcohol, ethyl 0 g
Caffeine 0 mg
Theobromine 0 mg

Interesting fact

Cutting and cooking change crucifer chemistry

Breaking plant cells brings glucosinolates together with myrosinase, allowing isothiocyanates such as sulforaphane to form. Prolonged high heat can inactivate the enzyme; lightly cooking or adding a little raw mustard after cooking can preserve or restore myrosinase activity.

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.