United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Full Report (All Nutrients):  11098, Brussels sprouts, raw
Food Group: Vegetables and Vegetable Products
Scientific Name:  Brassica oleracea (Gemmifera Group)
Carbohydrate Factor: 3.57   Fat Factor:8.37   Protein Factor: 2.44   Nitrogen to Protein Conversion Factor: 6.25  
Refuse: 10%   Refuse Description:   Outer leaves
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
cup 88 g

sprout 19 g
Proximates Water g 86.00 8 0.430 75.68 16.34
Proximates Energy kcal 43 -- -- 38 8
Proximates Energy kJ 179 -- -- 158 34
Proximates Protein g 3.38 2 -- 2.97 0.64
Proximates Total lipid (fat) g 0.30 2 -- 0.26 0.06
Proximates Ash g 1.37 1 -- 1.21 0.26
Proximates Carbohydrate, by difference g 8.95 -- -- 7.88 1.70
Proximates Fiber, total dietary g 3.8 -- -- 3.3 0.7
Proximates Sugars, total g 2.20 -- -- 1.94 0.42
Proximates Sucrose g 0.46 -- -- 0.40 0.09
Proximates Glucose (dextrose) g 0.81 -- -- 0.71 0.15
Proximates Fructose g 0.93 -- -- 0.82 0.18
Proximates Lactose g 0.00 -- -- 0.00 0.00
Proximates Maltose g 0.00 -- -- 0.00 0.00
Proximates Galactose g 0.00 -- -- 0.00 0.00
Minerals Calcium, Ca mg 42 2 -- 37 8
Minerals Iron, Fe mg 1.40 2 -- 1.23 0.27
Minerals Magnesium, Mg mg 23 1 -- 20 4
Minerals Phosphorus, P mg 69 1 -- 61 13
Minerals Potassium, K mg 389 4 21.000 342 74
Minerals Sodium, Na mg 25 4 2.000 22 5
Minerals Zinc, Zn mg 0.42 1 -- 0.37 0.08
Minerals Copper, Cu mg 0.070 1 -- 0.062 0.013
Minerals Manganese, Mn mg 0.337 -- -- 0.297 0.064
Minerals Selenium, Se µg 1.6 -- -- 1.4 0.3
Vitamins Vitamin C, total ascorbic acid mg 85.0 1 -- 74.8 16.1
Vitamins Thiamin mg 0.139 2 -- 0.122 0.026
Vitamins Riboflavin mg 0.090 2 -- 0.079 0.017
Vitamins Niacin mg 0.745 2 -- 0.656 0.142
Vitamins Pantothenic acid mg 0.309 -- -- 0.272 0.059
Vitamins Vitamin B-6 mg 0.219 -- -- 0.193 0.042
Vitamins Folate, total µg 61 3 6.000 54 12
Vitamins Folic acid µg 0 -- -- 0 0
Vitamins Folate, food µg 61 3 6.000 54 12
Vitamins Folate, DFE µg 61 -- -- 54 12
Vitamins Choline, total mg 19.1 -- -- 16.8 3.6
Vitamins Betaine mg 0.8 -- -- 0.7 0.2
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin B-12, added µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin A, RAE µg 38 -- -- 33 7
Vitamins Retinol µg 0 -- -- 0 0
Vitamins Carotene, beta 1, 2, 3 µg 450 21 56.000 396 86
Vitamins Carotene, alpha 2, 3 µg 6 19 5.000 5 1
Vitamins Cryptoxanthin, beta 3 µg 0 1 -- 0 0
Vitamins Vitamin A, IU IU 754 -- -- 664 143
Vitamins Lycopene 3 µg 0 1 -- 0 0
Vitamins Lutein + zeaxanthin 3 µg 1590 1 -- 1399 302
Vitamins Vitamin E (alpha-tocopherol) mg 0.88 -- -- 0.77 0.17
Vitamins Vitamin E, added mg 0.00 -- -- 0.00 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0
Vitamins Vitamin D IU 0 -- -- 0 0
Vitamins Vitamin K (phylloquinone) µg 177.0 -- -- 155.8 33.6
Lipids Fatty acids, total saturated g 0.062 -- -- 0.055 0.012
Lipids 4:0 g 0.000 -- -- 0.000 0.000
Lipids 6:0 g 0.000 -- -- 0.000 0.000
Lipids 8:0 g 0.002 2 -- 0.002 0.000
Lipids 10:0 g 0.000 2 -- 0.000 0.000
Lipids 12:0 g 0.000 2 -- 0.000 0.000
Lipids 14:0 g 0.000 1 -- 0.000 0.000
Lipids 16:0 g 0.053 2 -- 0.047 0.010
Lipids 18:0 g 0.003 2 -- 0.003 0.001
Lipids Fatty acids, total monounsaturated g 0.023 -- -- 0.020 0.004
Lipids 16:1 undifferentiated g 0.002 2 -- 0.002 0.000
Lipids 18:1 undifferentiated g 0.019 2 -- 0.017 0.004
Lipids 20:1 g 0.000 -- -- 0.000 0.000
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total polyunsaturated g 0.153 -- -- 0.135 0.029
Lipids 18:2 undifferentiated g 0.045 2 -- 0.040 0.009
Lipids 18:3 undifferentiated g 0.099 2 -- 0.087 0.019
Lipids 18:4 g 0.000 -- -- 0.000 0.000
Lipids 20:4 undifferentiated g 0.001 2 -- 0.001 0.000
Lipids 20:5 n-3 (EPA) g 0.000 -- -- 0.000 0.000
Lipids 22:5 n-3 (DPA) g 0.000 -- -- 0.000 0.000
Lipids 22:6 n-3 (DHA) g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0
Lipids Phytosterols mg 24 -- -- 21 5
Amino Acids Tryptophan g 0.037 14 -- 0.033 0.007
Amino Acids Threonine g 0.120 14 -- 0.106 0.023
Amino Acids Isoleucine g 0.132 14 -- 0.116 0.025
Amino Acids Leucine g 0.152 14 -- 0.134 0.029
Amino Acids Lysine g 0.154 14 -- 0.136 0.029
Amino Acids Methionine g 0.032 14 -- 0.028 0.006
Amino Acids Cystine g 0.022 1 -- 0.019 0.004
Amino Acids Phenylalanine g 0.098 14 -- 0.086 0.019
Amino Acids Valine g 0.155 14 -- 0.136 0.029
Amino Acids Arginine g 0.203 14 -- 0.179 0.039
Amino Acids Histidine g 0.076 14 -- 0.067 0.014
Other Alcohol, ethyl g 0.0 -- -- 0.0 0.0
Other Caffeine mg 0 -- -- 0 0
Other Theobromine mg 0 -- -- 0 0
Flavan-3-ols (+)-Catechin 4 mg 0.0 4 0 0.0 0.0
Flavan-3-ols (-)-Epigallocatechin 4 mg 0.0 4 0 0.0 0.0
Flavan-3-ols (-)-Epicatechin 4 mg 0.0 4 0 0.0 0.0
Flavan-3-ols (-)-Epicatechin 3-gallate 4 mg 0.0 4 0 0.0 0.0
Flavan-3-ols (-)-Epigallocatechin 3-gallate 4 mg 0.0 4 0 0.0 0.0
Flavan-3-ols (+)-Gallocatechin 4 mg 0.0 4 0 0.0 0.0
Flavanones Naringenin 5 mg 3.3 6 1.19 2.9 0.6
Flavones Apigenin 6, 7 mg 0.0 2 -- 0.0 0.0
Flavones Luteolin 5, 6, 7 mg 0.3 8 0.06 0.3 0.1
Flavonols Kaempferol 5, 6, 7, 8 mg 0.9 10 0.18 0.8 0.2
Flavonols Myricetin 6, 7 mg 0.0 2 -- 0.0 0.0
Flavonols Quercetin 5, 6, 7, 8 mg 1.9 10 0.43 1.7 0.4
Isoflavones Daidzein 9 mg 0.00 1 -- 0.00 0.00
Isoflavones Genistein 9 mg 0.00 1 -- 0.00 0.00
Isoflavones Total isoflavones 9 mg 0.00 1 -- 0.00 0.00

Sources of Data

1J P Sweeney, A C Marsh Effect of processing on provitamin A in vegetables , 1971 J Am Diet Assoc 59   pp.238-243
2R J Bushway, A Yang, A M Yamani Comparison of alpha- and beta-carotene content of supermarket versus roadside stand produce , 1987 J Food Qual 9   pp.437-443
3F Khachik, G R Beecher, N F Whittaker Separation, identification and quantification of the major carotenoid and chlorophyll constituents in extracts of several green vegetables by liquid chromatography , 1986 J Agr Food Chem 34   pp.603-616
4Arts, I. C. W., van de Putte, B., and Hollman, P. C. H.  Catechin content of foods commonly consumed in the Netherlands. 1. Fruits, vegetables, staple foods and processed foods. , 2000 J. Agric. Food Chem. 48   pp.1746-1751
5Pellegrini, N., Chiavaro, E., Gardana, C., Mazzeo, T., Contino, D., Gallo, M., Riso, P., Fogliano, V., and Porrini, M.  Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen Brassica vegetables. , 2010 J. Agric. Food Chem. 58   pp.4310-4321
6Hertog, M. G. L., Hollman, P. C. H., and Katan, M. B.  Content of potentially anticarcinogenic flavonoids of 28 vegetables and fruits commonly consumed in The Netherlands. , 1992 J. Agric. Food Chem. 40   pp.2379-2383
7Lugasi, A., and Hovari, J. Flavonoid aglycons in foods of plant origin I. Vegetables , 2000 Acta Alimentaria 29   pp.345-352
8Justesen, U., Knuthsen, P., and Leth, T. Quantitative analysis of flavonols, flavones, and flavonones in fruits, vegetables and beverages by high-performance liquid chromatography with photo-diode array and mass spectrometric detection. , 1998 J. Chromatogr. A 799   pp.101-110
9Liggins, J., Bluck, L. J. C., Runswick, C., Atkinson, C., Coward, W. A., and Bingham, S. A.  Daidzein and genistein content of vegetables. , 2000 Brit. J. Nutr. 84   pp.717-725
Langual Code(s)

  • A0152 VEGETABLE OR VEGETABLE PRODUCT (US CFR)
  • A1281 1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
  • B1611 BRUSSELS SPROUT
  • C0151 HEAD (PLANT)
  • E0150 WHOLE, NATURAL SHAPE
  • F0003 NOT HEAT-TREATED
  • G0003 COOKING METHOD NOT APPLICABLE
  • H0003 NO TREATMENT APPLIED
  • J0001 PRESERVATION METHOD NOT KNOWN
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION