Brussels sprouts, cooked

Produce Description:

Modern Brussels sprouts get their name from their origin in Belgium as early as the 1200s. Less than 3000 acres of Brussels sprouts in California supply most of the United States from June through January. Brussels sprouts help promote bone health, prevent cancers and aid those with diabetes.

**Make sure that if you’re iodine deficient that you cook your brussels sprouts, as in its raw form it can block iodine absorption

Overview
Nutrition
Varieties

Sulphotransferase enzymes in Brussels sprouts promote healthy white blood cells. Antioxidants found in Brussels sprouts help protect the body's cells from oxidative stress. Brussels sprouts contain vitamin K which works to promote healthy bones and aids brain and nerve function.

The fiber in Brussels sprouts works through the digestive process to lower cholesterol levels. Brussels sprouts can help prevent bladder cancer, breast cancer, colon cancer, lung cancer, prostate cancer and ovarian cancer. Brussels sprouts help digestion, prevent constipation, maintain blood sugar levels and prevent overeating.

Arginine: 0.119 g -

Calcium, Ca: 28 mg -

Carbohydrate, by difference: 5.54 g -

Carotene, beta: 363 Âµg -

Copper, Cu: 0.065 mg -

Cysteine: 0.012 g -

Fatty acids, total monounsaturated: 0.030 g -

Fatty acids, total polyunsaturated: 0.199 g -

Fatty acids, total saturated: 0.080 g -

Fiber, total dietary: 2.0 g -

Histidine: 0.044 g -

Iron, Fe: 0.94 mg -