Brussels sprouts, raw - Nutrition data & facts, nutritional informationHome » Vegetables and vegetable products » Leafy and stem vegetables

Brussels sprouts, raw

Brassica oleracea L. convar. oleracea (L.) var. gemmifera DC

	Energy Distribution % of total food energy
	Protein, total	29.6 %
	Fat, total	7.3 %
	Carbohydrate, total	63.1 %
	Alcohol	0 %

Refuse: 20%


Content per 100 grams
Energy	221	kJ
Protein, total	4.5	g
total-N	0.7	g
Fat, total	0.5	g
saturated fatty acids	0.1	g
monounsaturated fatty acids	0	g
polyunsaturated fatty acids	0.3	g
Carbohydrate, total	9.6	g
carbohydrate, available	5.5	g
added sugar	0	g
dietary fibre	4.1	g
Alcohol	0	g
Ash	1.1	g
Moisture	84.2	g

Vitamins
Vitamin A	18.3	RE
retinol	0	μg
ß-carotene	220	μg
Vitamin D	0	μg
Vitamin E	0.9	aTE
alpha-tocopherol	0.9	mg
Vitamin K	250	μg
Vitamin B1, thiamin	0.12	mg
Vitamin B2, riboflavin	0.16	mg
Niacin equivalents	1.67	NE
niacin	0.8	mg
tryptophan	0.867	mg
Vitamin B6	0.28	mg
Pantothenic Acid	0.723	mg
Biotin	0.4	μg
Folates	130	μg
Vitamin B12	0	μg
Vitamin C	119	mg

Minerals
Sodium, Na	8	mg
Potassium, K	483	mg
Calcium, Ca	22.5	mg
Magnesium, Mg	24	mg
Phosphorus, P	83.7	mg
Iron, Fe	0.9	mg
Copper, Cu	0.053	mg
Zinc, Zn	0.43	mg
Iodine, I	0.25	μg
Manganese, Mn	0.27	mg
Chromium, Cr	0.4	μg
Selenium, Se	1.1	μg
Nickel, Ni	5.6	μg

Carbohydrates
Fructose	0.4	g
Glucose	0.23	g
Lactose	0	g
Maltose	0	g
Saccharose	1.49	g
All sugars, total	2.12	g
Starch	0.49	g

Lipids
C 16:0	0.074	g
C 18:0	0.005	g
C 18:1, n-9	0.015	g
C 18:2, n-6	0.074	g
C 18:3, n-3	0.247	g
C 20:4, n-6	0	g

Sums lipids
Sum saturated	0.079	g
Sum monounsaturated	0.015	g
Sum polyunsaturated	0.32	g
Sum n-3 fatty acids	0.247	g
Sum n-6 fatty acids	0.074	g

Cholesterol
Cholesterol	0	mg

Amino acids
Isoleucin	150	mg
Leucine	200	mg
Lysine	230	mg
Methionine	49	mg
Cystine	21	mg
Phenylalanine	130	mg
Tyrosine	73	mg
Threonine	150	mg
Tryptophan	52	mg
Valine	240	mg
Arginine	300	mg
Histidine	94	mg
Alanine	210	mg
Aspartic acid	420	mg
Glutamic acid	760	mg
Glycine	150	mg
Proline	760	mg
Serine	200	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0225