Like other cruciferous veggies, Brussels sprouts have a type of carbohydrate that your body can't easily break down. Ask your doctor about how often it's safe for you to eat Brussels sprouts. If you take medicine called blood thinners, too much vitamin K could prevent them from working as well as they should. Like some other cruciferous veggies, Brussels sprouts are high in vitamin K, which helps your blood clot. Risksĭespite all the health benefits of Brussels sprouts, check with your doctor before you add them to your diet if:

Brussels sprouts also have carotenoids, colorful pigments found in plants, which are good for your eyes. It may also stop new blood vessels from growing inside tumors.Įating a lot of Brussels sprouts and other cruciferous veggies may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate.Ĭrunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes. Research shows that this compound may help prevent damage to your DNA that raises your chances of getting cancer.

They're also rich in vitamins and minerals, such as:īrussels sprouts have a lot of a natural, sulfur-based substance with a name that's a bit of a tongue twister: glycosinolate glucobrassicin. One serving (1 cup) of cooked Brussels sprouts has: For that reason, Brussels sprouts often get a bad rap. But they're very easy to overcook, which can lead to a bitter taste, mushy texture, and a strong, sulfur-like smell. When you prepare them the right way, Brussels sprouts have a mild, sweet, almost nutty flavor. Only 1 to 2 inches across, they're green and round, with tightly packed leaves. They have a lot of nutrition in each bite.īrussels sprouts are in the cruciferous family - relatives of broccoli, cauliflower, collard greens, and kale. They look a little like mini cabbages, but don't let the small size fool you.

Brussels sprouts get their name from the capital of Belgium, where they first grew in the 16th century.

Brussel sprout nutrition