Brussels sprout

This article is about the plant. For the pencil game, see Sprouts (game) § Brussels Sprouts.

Brussels sprout
Brussels sprouts (cultivar unknown)
SpeciesBrassica oleracea
Cultivar groupGemmifera Group
OriginLow Countries
(year unknown)
Brussels sprouts, raw
(edible parts)
Nutritional value per 100 g (3.5 oz)
Energy179 kJ (43 kcal)
8.95 g
Sugars2.2 g
Dietary fibre3.8 g
0.3 g
3.48 g
Vitamins and minerals
VitaminsQuantity
%DV†
Vitamin A equiv.
4%
38 μg
4%
450 μg
1590 μg
Thiamine (B1)
12%
0.139 mg
Riboflavin (B2)
7%
0.09 mg
Niacin (B3)
5%
0.745 mg
Pantothenic acid (B5)
6%
0.309 mg
Vitamin B6
13%
0.219 mg
Folate (B9)
15%
61 μg
Choline
3%
19.1 mg
Vitamin C
94%
85 mg
Vitamin E
6%
0.88 mg
Vitamin K
148%
177 μg
MineralsQuantity
%DV†
Calcium
3%
42 mg
Iron
8%
1.4 mg
Magnesium
5%
23 mg
Manganese
15%
0.337 mg
Phosphorus
6%
69 mg
Potassium
13%
389 mg
Sodium
1%
25 mg
Zinc
4%
0.42 mg
Other constituentsQuantity
Water86 g
approx. 5-10 sprouts per 100 g
Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2]

The Brussels sprout is a member of the Gemmifera cultivar group of cabbages (Brassica oleracea), grown for its edible buds.

  1. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
  2. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 9 May 2024. Retrieved 21 June 2024.