Brussels sprouts are a type of vegetable part of the wild cabbage family Brassica oleracea. They are a very popular vegetable and were consumed widely, from what is known, from as early as the 1200s.
Brussels sprouts were produced heavily in Belgium, and the Netherlands continue to be one of the biggest producing countries in Europe today. The vegetable was brought to America by Frenchmen who settled on the continent and began cultivating it for commercial purposes.
Brussels sprouts facts
- They make excellent chips: Brussels sprouts can be peeled away and the leaves baked in a single layer to make crispy chips.
- They release sulfur compounds: the unpleasant smell of Brussels sprouts usually derives from an overcooking process, sometimes the primary reason people find the vegetable unappealing.
- They come from Brussels: the name comes from the place of origin, Brussels in Belgium, where the modern-day vegetable was first cultivated.
- They were first produced as a medicinal plant: Brussels sprouts are an important vegetable in Chinese medicine that recommends it for digestive health.
- They come cheaper on the stalk: removing the buds off the stalk requires extra labor which adds to the cost of the vegetable; when bought on the stalk price is always cheaper, and the added benefit is that the vegetable lasts longer this way.
Nutritional profile and value
There are various medicinal properties linked to Brussels sprouts, which come as a result of the vegetable’s nutritional profile. Brussels sprouts are high in vitamin C, vitamin A, dietary fiber and folic acid, but they also contain a good dose of various other nutrients.
100 grams of raw Brussels Sprouts contain the following:
Vitamins
Vitamin A 754IU 15% DV
Vitamin C 85.0 mg 142% DV
Vitamin E 0.9 mg 4% DV
Vitamin K 177 mcg 221% DV
Thiamin 0.1 mg 9% DV
Riboflavin 0.1 mg 5% DV
Niacin 0.7 mg 4% DV
Vitamin B6 0.2 mg 11% DV
Folate 61.0 mcg 15% DV
Pantothenic Acid 0.3 mg 3% DV
Choline 19.1 mg
Betaine 0.8 mg
Minerals
Calcium 42.0 mg 4% DV
Iron 1.4 mg 8% DV
Magnesium 23.0 mg 6% DV
Phosphorus 69.0 mg 7% DV
Potassium 389 mg 11% DV
Sodium 25.0 mg 1% DV
Zinc 0.4 mg 3% DV
Copper 0.1 mg 4% DV
Manganese 0.3 mg 17% DV
Selenium 1.6 mcg 2% DV
Brussels sprouts are low in calories with only a 43-calorie intake per 100 g serving, but the vegetable contains 15% of the daily recommended dietary fiber intake per the same amount. It’s thus one of the richest sources of dietary fiber, an important compound that regulates bowel movements and promotes healthy digestion among other benefits.
Health value of Brussels sprouts
- Treat inflammation: the vegetable contains a number of anti-inflammatory agents among which glucosinolate and vitamin K that prevent inflammation in the body. Brussels sprouts also contain another relevant compound in relation to inflammatory conditions, omega-3 fatty acids.
- Offer cardiovascular support: Brussels sprouts can aid blood vessels conditions and irregular blood circulation, offering support in a number of heart issues including heart attack and atherosclerosis.
- Improve digestion: an important source of dietary fiber, Brussels sprouts provide digestive support and protect the stomach from unhealthy bacteria.
- Provide antioxidant support: Brussels sprouts have relevant compounds in relation to antioxidant support. Vitamin C, vitamin A, manganese, caffeic acid, ferulic acid and D3T are the main antioxidant nutrients that help protect the body against oxidative damage and in addition help with detoxification.
- Detoxify the body: The vegetable is high in glucosinolates, one of the main components for activating detoxification processes in the body. The sulfur compounds are an additional source of substances that activate detoxification.