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Raw Brussels sprouts are 86% water, 9% carbohydrates, 3% protein, and negligible fat. In a 100 gram reference amount, they supply high levels (20% or more of the Daily Value , DV) of vitamin C (102% DV) and vitamin K (169% DV), with more moderate amounts of B vitamins , such as vitamin B 6 , as well as folate ; essential minerals and dietary ...
It probably comes as no surprise that Brussels sprouts are one of the healthiest vegetables you can eat during the fall season. Brussels sprouts contain only 28 calories, 53% of your daily vitamin ...
As a cousin to cauliflower (often called mini cauliflower) and broccoli, Brussels sprouts boast impressive nutritionals. They are rich in vitamins C and K, fiber, folate, iron, and potassium and ...
Roasted Brussels Sprouts. ... Iron: 0.7 mg. Magnesium: 25 mg. Phosphorus: 79 mg. Potassium: 477 mg. If you can, skip the deep-fried versions and go for roasted Brussels sprouts instead. If you pop ...
Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.
Although many animal products, like liver and egg, contain high amounts of choline (355 mg/3 oz and 126 mg/large egg, respectively), wheat germ (172 mg/cup), Brussels sprouts (63 mg/cup), and broccoli (62 mg/cup) are also good sources of choline.
Brussels sprouts are soaring in popularity. This small cabbage is packed with fiber and vitamin C, to keep your digestive and immune system healthy through the cold months.
Oxalates bind to calcium, magnesium and iron, preventing their absorption in the human body. [6] Glucosinolates prevent the uptake of iodine, affecting the function of the thyroid and thus are considered goitrogens. They are found in plants such as broccoli, Brussels sprouts, cabbage, mustard greens, radishes, and cauliflower. [6]