Brussels Sprouts

Brussels sprouts, cultivar unknown
Species Brassica oleracea
Cultivar group Gemmifera group
Cultivar group members Cabbage

An old adage is to “plant Brussels sprouts in mid to late spring, after the last frost, and then do not harvest until after the first frost.” Frost enhances it’s flavor.

Cutting off the top of the stem makes for larger sprouts, but leaving it to grow as tall as it wants, 3 feet or more, makes for sweeter, albeit, smaller sprouts.

Nutritional value per 100 g (3.5 oz)
Energy 179 kJ (43 kcal)
Carbohydrates 8.95 g
– Sugars 2.2 g
– Dietary fiber 3.8 g
Fat 0.3 g
Protein 3.38 g
Vitamin A equiv. 38 μg (5%)
– beta-carotene 450 μg (4%)
– lutein and zeaxanthin 1590 μg
Thiamine (vit. B1) 0.139 mg (12%)
Riboflavin (vit. B2) 0.09 mg (8%)
Niacin (vit. B3) 0.745 mg (5%)
Pantothenic acid (B5) 0.309 mg (6%)
Vitamin B6 0.219 mg (17%)
Folate (vit. B9) 61 μg (15%)
Choline 19.1 mg (4%)
Vitamin C 85 mg (102%)
Vitamin E 0.88 mg (6%)
Vitamin K 177 μg (169%)
Calcium 42 mg (4%)
Iron 1.4 mg (11%)
Magnesium 23 mg (6%)
Manganese 0.337 mg (16%)
Phosphorus 69 mg (10%)
Potassium 389 mg (8%)
Sodium 25 mg (2%)
Zinc 0.42 mg (4%)

Percentages are relative to
US recommendations for adults.
Source: USDA Nutrient Database