Nutritional and Medicinal Value
| 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 | 0.30 g |
| Protein | 3.38 g |
| Vitamin A equiv. | 38 μg (5%) |
| Thiamine (vit. B1) | 0.139 mg (12%) |
| Riboflavin (vit. B2) | 0.090 mg (8%) |
| Niacin (vit. B3) | 0.745 mg (5%) |
| Pantothenic acid (B5) | 0.309 mg (6%) |
| Folate (vit. B9) | 61 μg (15%) |
| 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%) |
| 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. |
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Brussels sprouts, as with broccoli and other brassicas, contains sulforaphane, a chemical believed to have potent anticancer properties. Although boiling reduces the level of the anticancer compounds, steaming, microwaving, and stir frying do not result in significant loss.
Brussels sprouts and other brassicas are also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.
Read more about this topic: Brussels Sprout
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