Brussels sprouts are very low in calories, yet high in fiber as well as packed with vitamins and minerals. In fact, a three-ounce serving of Brussels sprouts contains four times more vitamin C as an orange!
Brussels sprouts, as with broccoli and other brassicas, contain sulforaphane, a phytochemical under basic research for its potential biological properties.
The most common method of preparing Brussels sprouts for cooking begins with cutting the buds off the stalk.
Raw Brussels sprouts are 86% water, 9% carbohydrates, 3% protein, and contain negligible fat.
Grown in United States or Mexico