Brussel sprouts

To print
Energy value icon
Energy value
45,40 kcal per 100g
Photo of the componentWater
85,50 g Water
Photo of the componentFibers
4,80 g Fibers
Photo of the componentCarbohydrates
5,40 g Carbohydrates
Photo of the componentVitamin B9
49,30 µg Vitamin B9
Photo of the componentVitamin C
55,40 mg Vitamin C
Boiled product

Description

  • Brussels sprouts (Brassica oleracea var. gemmifera) belong to the Brassicaceae (cruciferous) family.

PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS

  • Brussels sprouts contain a significant amount of chlorophyll, a natural pigment that gives them their green colour (Hwang, 2017; Viera, 2019).
  • The bitterness of Brussels sprouts is caused by glucosinolates, sulfur compounds that bind to bitter receptors located on taste bud cells (Carpenter, 2019).

COMPOSITION CHARACTERISTICS (excluding macronutrients, vitamins and minerals)

  • Brussels sprouts are an important source of glucosinolates and their derivatives: isothiocyanates (ITC). Each glucosinolate is transformed into a different ITC such as sulforaphane, phenylethyl isothiocyanates and allyl isothiocyanates. These ITCs are thought to exhibit anti-carcinogenic properties via inhibition of genes that promote tumour formation (Hwang, 2017).
  • These cruciferous vegetables are also a good source of phenolic compounds, flavonoids and carotenoids. These give them the ability to fight oxidative stress, cancers, cardiovascular diseases, diabetes and hypertension and regulate cholesterol levels (Hwang, 2017).
  • They contain a significant amount of chlorophyll, which can block the carcinogenic effects of heterocyclic amines generated when grilling meats at high temperatures (Hwang, 2017).
  • The cooking method has an influence on the polyphenol content. During boiling, an increase in carotenoids and a decrease in all other components were observed. Microwave cooking allowed a maintenance of the colour and a retention of glucosinolates (Pelligrini, 2010).

RAW

The following values are approximate and depend on variety, season, ripeness, cultivation conditions, etc.

Raw Brussels sprouts provide an average of 49.70 calories (kcal) per 100 g, i.e. 209 kJ. A Brussels sprout weighs on average 90 g, which represents an energy intake of approximately 44.73 kcal.

COMPOSITION TABLES

For each nutrient, the tables provide information on the content, minimum and maximum values and the percentage of the Dietary Reference Values (DRVs) per 100 g net of raw Brussels sprouts.

MACRONUTRIENTS

Constituent (g) Average content Min-Max
per 100g
DRV%
Water 85 81,10 - 88,20 -
Fibers 3,95 3,70 - 4,50 -
Carbohydrates 5,67 5,10 - 6,40 2,18
Sugars 2,20 - 2,44
Lipids 0,40 0,30 - 0,60 0,57
Saturated fat 0,07 0,062 - 0,079 0,35
Protein 3,98 0,20 - 6,25 7,96
Constituent (g) Amount Min-Max DRV%
Water Ciqual 2020 - -
Fibers Ciqual 2020 - -
Carbohydrates Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Sugars Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Lipids Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Saturated fat Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Protein Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011

Zoom on carbohydrates
  • The amount of carbohydrates in raw Brussels sprouts (5.67 g per 100 g) is higher than the average amount in raw vegetables (4.45 g per 100 g).
  • These are mainly starch (1 g per 100 g), sucrose (0.98 g per 100 g), fructose (0.67 g per 100 g) and glucose (0.52 g per 100 g).
  • Raw Brussels sprouts are low in sugar* (2.20 g per 100 g) as they contain no more than 5 g per 100 g.
Zoom on fibres
  • Raw Brussels sprouts are a source of fibre* as they contain more than 3 g per 100 g, i.e. 3.95 g per 100 g.
  • This amount is below the average fibre content found in raw vegetables (2.43 g per 100 g).
Zoom on proteins
  • The amount of protein (3.98 g per 100 g) in raw Brussels sprouts is higher than the average amount found in raw vegetables (1.87 g per 100 g).
Zoom on lipids
  • The amount of fat (0.40 g per 100 g) in raw Brussels sprouts is lower than the average amount found in raw vegetables (0.56 g per 100 g).
  • Raw Brussels sprouts are fat-free* as they contain less than 0.5 g of fat per 100 g.

*Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods.

MINERALS AND TRACE ELEMENTS

Constituent Average content Min-Max
per 100g
DRV%
Calcium (mg) 32,30 18,70 - 42 4,04
Chloride (mg) - - -
Copper (mg) 0,062 0,037 - 0,07 6,20
Iron (mg) 1,15 0,77 - 1,40 8,21
Iodine (µg) 0,25 0,08 - 0,53 0,17
Magnesium (mg) 23,50 20,90 - 26 6,27
Manganese (mg) 0,30 0,27 - 0,34 15
Phosphorus (mg) 76,4 56,70 - 106 10,91
Potassium (mg) 436 389 - 555 21,80
Selenium (µg) 1,10 NC - 3,70 2
Sodium (mg) 16,50 3,40 - 25 -
Zinc (mg) 0,43 0,30 - 0,62 4,30
Constituent Amount Min-Max DRV%
Calcium (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Chloride (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Copper (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Iron (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Iodine (µg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Magnesium (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Manganese (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Phosphorus (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Potassium (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Selenium (µg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Sodium (mg) Ciqual 2020 - -
Zinc (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011

Zoom on minerals and trace elements
  • Raw Brussels sprouts are a source of:
    • potassium as they provide the equivalent of 21.80% of DRVs, i.e. 436 mg per 100 g,
    • manganese as they provide the equivalent of 15% of DRVs, i.e. 0.30 mg per 100 g.
  • They also contain a significant amount of phosphorus, representing 10.91% of DRVs, i.e. 76.40 mg per 100 g.
  • The other minerals and trace elements are present in quantities representing less than 9% of DRVs.

VITAMINS

Constituent Average content Min-Max
per 100g
DRV%
Provitamin A Beta-carotene (µg) 450 340 - 530 -
Vitamin A equivalent (µg) 75 56,67 - 88,33 9,38
Vitamin B1 (mg) 0,13 0,10 - 0,15 11,82
Vitamin B2 (mg) 0,13 0,09 - 0,20 9,29
Vitamin B3 (mg) 0,77 0,68 - 1,07 4,81
Vitamin B5 (mg) 0,52 0,31 - 0,72 8,67
Vitamin B6 (mg) 0,25 0,22 - 0,30 17,86
Vitamin B9 (µg) 95,50 61 - 130 47,75
Vitamin C (mg) 103 85 - 158 128,75
Vitamin E (mg) 0,89 0,72 - 1 7,42
Vitamin K1 (µg) 214 177 - 250 285,33
Constituent Amount Min-Max DRV%
Provitamin A Beta-carotene (µg) Ciqual 2020 - -
Vitamin A equivalent (µg) Calcul à partir de la valeur Provitamine A Béta-carotène* - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin B1 (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin B2 (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin B3 (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin B5 (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin B6 (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin B9 (µg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin C (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin E (mg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin K1 (µg) Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011

Zoom on vitamins
  • Raw Brussels sprouts are high in:
    • vitamin K1, as they provide the equivalent of 285.33 % of DRVs, i.e. 214 µg per 100 g; according to the Ciqual 2020 table, raw Brussels sprouts are among the vegetables that contain the most vitamin K1.
    • vitamin C, as they provide the equivalent of 128.75% of DRVs, i.e. 103 mg per 100 g;
    • vitamin B9, as they provide the equivalent of 47.75% of DRVs, i.e. 95.50 µg per 100 g.
  • They are also a source of vitamin B6, as they provide the equivalent of 17.86% of DRVs, i.e. 0.25 mg per 100 g.
  • Raw Brussels sprouts also contain a significant amount of vitamin B1 as they represent 11.82% of DRVs, i.e. 0.13 mg per 100 g.
  • The amount of other vitamins is less than 10% of DRVs.

*Calculation made: Beta-Carotene / 6 + retinol

POLYPHENOLS

Constituent (mg) Average content Min-Max
per 100mg
Flavonoids (mg) 1,42 0,74 - 2,55
of which Flavonols (mg) 1,25 0,74 - 1,88
of which Flavones (mg) 0,17 0 - 0,67
Lignanes (mg) 72,36 71,32 - 74,70
Total polyphenols 73,78 72,06 - 77,25
Constituent (mg) Amount Min-Max
Flavonoids Phénol-Explorer version 3.6 Méthode utilisée : Chromatographie après hydrolyse -
of which Flavonols Phénol-Explorer version 3.6 Méthode utilisée : Chromatographie après hydrolyse -
of which Flavones Phénol-Explorer version 3.6 Méthode utilisée : Chromatographie après hydrolyse -
Lignanes Phénol-Explorer version 3.6 Méthode utilisée : Chromatographie après hydrolyse -
Total polyphenols Phénol-Explorer version 3.6 Méthode utilisée : Chromatographie après hydrolyse -

Zoom on polyphenols
  • Polyphenols are substances with an antioxidant effect.
  • Raw Brussels sprouts contain a significant amount of total polyphenols according to the chromatographic extraction method after hydrolysis.
  • They are mainly made up of lignans.

BOILED

The following values are approximate and depend on variety, season, ripeness, cultivation conditions, etc.

Boiled Brussels sprouts provide an average of 45.40 calories (kcal) per 100 g, i.e. 190 kJ. On average, one Brussels sprout weighs 90 g, which corresponds to an energy intake of approximately 40.86 kcal.

COMPOSITION TABLES

For each nutrient, the tables provide information on the content, minimum and maximum values and percentage of the Dietary Reference Values (DRVs) per 100 g net of Brussels sprouts that are boiled/cooked in water.

MACRONUTRIENTS

Constituent (g) Average content Min-Max
per 100g
DRV%
Water 85,50 - -
Fibers 4,80 - -
Carbohydrates 5,40 - 2,08
Sugars 4,10 - 4,56
Lipids < 0,30 - -
Saturated fat < 0,01 - -
Protein 3,19 NC - 3,20 6,38
Constituent (g) Amount Min-Max DRV%
Water Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2018) - -
Fibers Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2018) - -
Carbohydrates Ciqual 2020 : donnée issue des analyses Ciqual-Aprifel 2018 - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Sugars Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Lipids Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Saturated fat Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Protein Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011

Zoom on carbohydrates
  • The amount of carbohydrates in boiled Brussels sprouts (5.40 g per 100 g) is higher than the average amount in cooked vegetables (4.85 g per 100 g).
  • These are mainly sucrose (2.40 g per 100 g), starch (1 g per 100 g), glucose (0.80 g per 100 g), fructose (0.60 g per 100 g) and maltose (0.30 g per 100 g).
  • Boiled Brussels sprouts are low in sugar* (4.10 g per 100 g) because they contain no more than 5 g per 100 g.
Zoom on fibres
  • Boiled Brussels sprouts are a source of fibre* as they contain more than 3 g per 100 g, i.e. 4.80 g per 100 g.
  • This amount is higher than the average fibre content found in cooked vegetables (2.89 g per 100 g).
Zoom on proteins
  • The amount of protein (3.19 g per 100 g) in boiled Brussels sprouts is higher than the average amount found in cooked vegetables (2 g per 100 g).
Zoom on lipids
  • Boiled Brussels sprouts are fat-free* as they contain less than 0.5 g of fat per 100 g.

*Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods.

MINERALS AND TRACE ELEMENTS

Constituent Average content Min-Max
per 100g
DRV%
Calcium (mg) 35 - 4,38
Chloride (mg) 28,80 - 3,60
Copper (mg) 0,13 - 13
Iron (mg) 0,51 - 3,64
Iodine (µg) < 20 - -
Magnesium (mg) 19 - 5,07
Manganese (mg) 0,20 - 10
Phosphorus (mg) 62 - 8,86
Potassium (mg) 410 - 20,50
Selenium (µg) < 20 - -
Sodium (mg) 9 - -
Zinc (mg) 0,31 - 3,10
Constituent Amount Min-Max DRV%
Calcium (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Chloride (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Copper (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Iron (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Iodine (µg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Magnesium (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Manganese (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Phosphorus (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Potassium (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Selenium (µg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Sodium (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2018) - -
Zinc (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011

Zoom on minerals and trace elements
  • Boiled Brussels sprouts are a source of potassium because they provide the equivalent of 20.50% of DRVs, i.e. 410 mg per 100 g.
  • They also contain significant amounts of copper and manganese. In fact, they provide the equivalent of:
    • 13 % of DRVs for copper, i.e. 0.13 mg per 100 g;
    • 10 % of DRVs for manganese, i.e. 0.20 mg per 100 g.
  • The other minerals and trace elements are present in quantities representing less than 9% of DRVs.

VITAMINS

Constituent Average content Min-Max
per 100g
DRV%
Provitamin A Beta-carotene (µg) 216 - -
Vitamin A equivalent (µg) 36 - 4,50
Vitamin B1 (mg) 0,067 - 6,09
Vitamin B2 (mg) 0,058 - 4,14
Vitamin B3 (mg) 0,48 - 3
Vitamin B5 (mg) 0,33 - 5,50
Vitamin B6 (mg) 0,11 - 7,86
Vitamin B9 (µg) 49,30 - 24,65
Vitamin C (mg) 55,40 - 69,25
Vitamin E (mg) 0,44 - 3,67
Vitamin K1 (µg) 61,80 - 82,40
Constituent Amount Min-Max DRV%
Provitamin A Beta-carotene (µg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2018) - -
Vitamin A equivalent (µg) Calcul à partir de la valeur Provitamine A Béta-carotène* - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin B1 (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin B2 (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin B3 (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin B5 (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin B6 (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin B9 (µg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin C (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin E (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011
Vitamin K1 (µg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen et du conseil du 25 octobre 2011

Zoom on vitamins
  • Cooked Brussels sprouts are high in:
    • vitamin K1, as they provide the equivalent of 82.40% of DRVs, i.e. 61,80 µg per 100 g;
    • vitamin C, as they provide the equivalent of 69.25% of DRVs, i.e. 55.40 mg per 100 g.
  • They are also a source of vitamin B9, as they provide the equivalent of 24.65% of DRVs, i.e. 49.30 µg per 100 g.
  • The quantity of other vitamins represents less than 8% of DRVs.

*Calculation made: Beta-Carotene / 6 + retinol

POLYPHENOLS

Constituent (mg) Average content Min-Max
per 100mg
Total polyphenols 0,61 0,61 - 0,61
Constituent (mg) Amount Min-Max
Total polyphenols Phénol-Explorer version 3.6 Méthode utilisée : Folin assay -

Zoom on polyphenols
  • Polyphenols are substances with an antioxidant effect.
  • Boiled Brussels sprouts contain 0.61 mg of total polyphenols per 100 g according to the Folin assay.

Nutrition and health claims

According to the definitions of nutrition claims as set out in Regulation (EC) No 1924/2006 on nutrition and health claims, and in view of the composition of raw Brussels sprouts, the following claims may be used:

NUTRITION CLAIMS OF RAW BRUSSELS SPROUTS

  • Fat-free (100 g of raw Brussels sprouts contain less than 0.5 g of fat)
  • Low in sugar (100 g of raw Brussels sprouts contain less than 5 g of sugar)
  • High in vitamin K1 (100 g of raw Brussels sprouts provide more than 30% of DRVs)
  • High in vitamin C (100 g of raw Brussels sprouts provide more than 30% of DRVs)
  • High in vitamin B9 (100 g of raw Brussels sprouts provide more than 30% of DRVs)
  • Source of fibre (100 g of raw Brussels sprouts provide more than 3 g of fibre)
  • Source of potassium (100 g of raw Brussels sprouts provide more than 15% of DRVs)
  • Source of vitamin B6 (100 g of raw Brussels sprouts provide more than 15% of DRVs)
  • Source of manganese (100 g of raw Brussels sprouts provide more than 15% of DRVs)

HEALTH CLAIMS (for a consumption of 100 g of raw Brussels sprouts)

Vitamin K1
  • Vitamin K1 contributes to:
    • maintenance of normal bones,
    • normal blood clotting.
Vitamin C
  • Vitamin C contributes to:
    •  normal function of the immune system during and after intense physical exercise,
    • normal collagen formation for the normal function of blood vessels,
    • normal collagen formation for the normal function of bones,
    • normal collagen formation for the normal function of cartilage,
    • normal collagen formation for the normal function of gums,
    • normal collagen formation for the normal function of skin,
    • normal collagen formation for the normal function of teeth,
    • normal energy-yielding metabolism,
    • normal functioning of the nervous system,
    • normal psychological function,
    • normal function of the immune system,
    • protection of cells from oxidative stress,
    • reduction of tiredness and fatigue,
    • regeneration of the reduced form of vitamin E.
  • Vitamin C increases iron absorption.
Folates or vitamin B9
  • Folates contribute to:
    • maternal tissue growth during pregnancy,
    • normal amino acid synthesis,
    • normal blood formation,
    • normal homocysteine metabolism,
    • normal psychological function,
    • normal function of the immune system,
    • reduction of tiredness and fatigue.
  • Folates have a role in the process of cell division.
Potassium
  • Potassium contributes to:
    • normal functioning of the nervous system,
    • normal muscle function,
    • maintenance of normal blood pressure.
Vitamin B6
  • Vitamin B6 contributes to:
    • normal cysteine synthesis,
    • normal homocysteine metabolism,
    • normal energy-yielding metabolism, 
    • normal functioning of the nervous system,
    • normal protein and glycogen metabolism,
    • normal psychological function,
    • normal red blood cell formation,
    • normal function of the immune system,
    • reduction of tiredness and fatigue,
    • regulation of hormonal activity.
Manganese
  • Manganese contributes to:
    • normal energy-yielding metabolism,
    • maintenance of normal bones,
    • normal formation of connective tissues,
    • protection of cells from oxidative stress.

Nutrition and health claims

According to the definitions of nutrition claims as set out in Regulation (EC) No 1924/2006 on nutrition and health claims, and in view of the composition of boiled Brussels sprouts, the following claims may be used:

NUTRITION CLAIMS OF BOILED BRUSSELS SPROUTS

  • Fat-free (100 g of boiled Brussels sprouts contain less than 0.5 g of fat)
  • Low in sugar (100 g of boiled Brussels sprouts contain less than 5 g of sugar)
  • High in vitamin K1 (100 g of boiled Brussels sprouts provide more than 30% of DRVs)
  • High in vitamin C (100 g of boiled Brussels sprouts provide more than 30% of DRVs)
  • Source of fibre (100 g of boiled Brussels sprouts provide more than 3 g of fibre)
  • Source of vitamin B9 (100 g of boiled Brussels sprouts provide more than 15% of DRVs)
  • Source of potassium (100 g of boiled Brussels sprouts provide more than 15% of DRVs)

HEALTH CLAIMS (for a consumption of 100 g of cooked Brussels sprouts)

Vitamin K1
  • Vitamin K1 contributes to:
    • maintenance of normal bones,
    • normal blood clotting.
Vitamin C
  • Vitamin C contributes to:
    •  normal function of the immune system during and after intense physical exercise,
    • normal collagen formation for the normal function of blood vessels,
    • normal collagen formation for the normal function of bones,
    • normal collagen formation for the normal function of cartilage,
    • normal collagen formation for the normal function of gums,
    • normal collagen formation for the normal function of skin,
    • normal collagen formation for the normal function of teeth,
    • normal energy-yielding metabolism,
    • normal functioning of the nervous system,
    • normal psychological function,
    • normal function of the immune system,
    • protection of cells from oxidative stress,
    • reduction of tiredness and fatigue,
    • regeneration of the reduced form of vitamin E.
  • Vitamin C increases iron absorption.
Folates or vitamin B9
  • Folates contribute to:
    • maternal tissue growth during pregnancy,
    • normal amino acid synthesis,
    • normal blood formation,
    • normal homocysteine metabolism,
    • normal psychological function,
    • normal function of the immune system,
    • reduction of tiredness and fatigue.
  • Folates have a role in the process of cell division.
Potassium
  • Potassium contributes to:
    • normal functioning of the nervous system,
    • normal muscle function,
    • maintenance of normal blood pressure.
  • Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail. Table de composition nutritionnelle des aliments Ciqual 2020. Consultée le 19/08/2020 depuis le site internet Ciqual https://ciqual.anses.fr/
  • Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail. Table de composition nutritionnelle des aliments Ciqual pour le calcul des apports nutritionnels CALNUT 2020. Consultée le17/09/2020 depuis le site internet Ciqual https://ciqual.anses.fr/
  • Carpenter G, Cleaver L, Blakeley M, Hasbullah N, Houghton J, Gardner A. Wine astringency reduces flavor intensity of Brussels sprouts. Journal of Texture Studies. 2019;50(1): 71–74.
  • Hwang E-S. Influence of Cooking Methods on Bioactive Compound Content and Antioxidant Activity of Brussels Sprouts. Preventive Nutrition and Food Science. 2017;22(4): 353–8.
  • Neveu V, Perez-Jiménez J, Vos F, Crespy V, du Chaffaut L, Mennen L, Knox C, Eisner R, Cruz J, Wishart D, Scalbert A. (2010) Phenol-Explorer: an online comprehensive database on polyphenol contents in foods. Database, doi: 10.1093/database/bap024. Full text (free access)
  • Pellegrini N, Chiavaro E, Gardana C, Mazzeo T, Contino D, Gallo M, Riso P, Fogliano V, Porrini M. Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables. J Agric Food Chem. 2010;58(7):4310-21.
  • Règlement (CE) N° 1924/2006 du Parlement européen et du Conseil du 20 décembre 2006 concernant les allégations nutritionnelles et de santé portant sur les denrées alimentaires.
  • Règlement (UE) N°432/2012 de la Commission du 16 mai 2012 établissant une liste des allégations de santé autorisées portant sur les denrées alimentaires, autres que celles faisant référence à la réduction du risque de maladie ainsi qu’au développement et à la santé infantiles.
  • Règlement (UE) n°1169/2011 du Parlement européen et du Conseil du 25 octobre 2011 concernant l’information des consommateurs sur les denrées alimentaires, modifiant les règlements (CE) n°1924/2006 et (CE) n°1925/2006 du Parlement européen et de Conseil et abrogeant la directive 87/250/CEE de la Commission, la directive 90/496/CEE du Conseil, la directive 1999/10/CE de la Commission, la directive 200/13/CE du Parlement européen et du Conseil, les directives 2002/67/CE et 2008/5/CE de la Commission et le règlement (CE) n°608/2004 de la Commission.
  • Viera I, Pérez-Gálvez A, Roca M. Green Natural Colorants. Molecules. 2019;24(1): 154.
Composition and analysis

Fruits and vegetables
of the same season