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Brussels Sprouts
Every knowledge on vegetables, health and nutrition.
Scientific Name
Brassica oleracea L. (Cruciferae family)Common name
Brussels Sprouts
Varieties and seasons
There are a number of different varieties of Brussels sprouts adapted to different seasons and climates. They have very poetic names.
Early varieties (the production lates from September to November): Asgard, Cor, Lunet, Mallard, Nicoline, Porter and Riga.
Semi-late (the production lates from November to December): Citadelle, Héraclès, Kundry, Odessa, Pilar, Rampart and Tornado.
Late and very late (the production lates from January to March): Content, Edmund, Stat, Gabion, Igor, Lauris, Pinacle, etc.
Vegetable garden: growing Brussels sprout
Brussels sprouts are only grown in the open ground. With a growing period of 6 to 8 weeks, the main sowing season is between March and mid-May. For very early harvesting (August/September), it is recommended to advance sowing by a month. Early and semi-early varieties are vulnerable to frost, while semi-late and late varieties are highly resistant.
Production
In Europe, Brussel sprouts mainly come from: U.K. (166,000t), Netherlands (97,000t) and Belgium (39,000t). France is in 4th position with 28,000t, before Spain (12,000t) and Italy (7,000t).
Consumption
The British, with 3.5 kg/year/hab, are the biggest consumers of Brussels sprouts, followed by the Dutch (2.5 kg/year/hab). The French consume an average of 300 g of fresh Brussels sprouts and a similar amount as processed products.
Nutritional values (per 100 g)
Raw* | Cooked* | Tinned* | RDI*** | |
|---|---|---|---|---|
Energy | 34 kcal | 25 kcal | 28 kcal | |
Proteins | 4 g | 2.6 g | 2.6 g | |
Carbohydrates | 3.5 g | 2.8 g | 2.7 g | |
Fat | 0.5 g | 0.4 g | 0.8 g | |
Fibres | 4.3 g | 4 g | 4.3 g | 30 g |
Sodium | 9 mg | 5 mg | 257 mg | |
Potassium | 411 mg | 298 mg | 225 mg | 2,000 mg |
Provitamin A | 286 µg | 230 µg | 150 µg | 4,800 µg |
Vitamin B1 | 0.14 mg | 0.9 mg | 0.1 mg | 1.1 mg |
Vitamin B5 | 0.7 mg | 0.21 mg | 0.22 mg | 6 mg |
Vitamin B9 | 132 µg | 87 µg | 54 µg | 200 µg |
Vitamin B6 | 0.28 mg | 0.14 mg | 0.16 mg | 1.4 mg |
Lutein+zeaxanthin**** | 1,590 µg |
* Ciqual 1995 *** Recommended Daily Intake ****USDA |
Nutritionist’s advice
Extremely rich in vitamin B9, Brussels sprouts have, like other members of the cabbage family, a high nutritional density. Provitamin A, vitamins B1, B7, fibre…
What is about portions...?
-a child portion: about twenty
-an adult portion : about fourty
Cooking and nutrition: tasty combinations
- Brussels sprouts and smoked bacon : a staple of pork hotpot, Brussels sprouts marry perfectly with the fatty, smoked flavours of bacon and smoked bacon. A treat for the tastebuds, they also contain a host of nutritional benefits.
- Brussels sprouts in vinaigrette, with walnut oil and vintage vinegar for an original green, healthy starter for everyone, for children and adults alike. Ideal for people who dislike strong flavours, from the youngest to the oldest, Brussels sprouts agree with sensitive stomachs.
