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Nutrition - Facts for Brussels sprouts, cooked, boiled, drained, with salt
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Brussels sprouts, cooked, boiled, drained, with salt.
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Brussels sprouts, cooked, boiled, drained, with salt

Calories 36 Calories from Fat 4
(12%)
 [1]
% Total Quantity
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 257mg 0.26%
Potassium 317mg 0.32%
Total Carbohydrate 7g 7%
Protein 3g 3%


NutrientQuantityUnits
Alcohol, ethyl 0.00 g
Arginine 0.15 g
Ash 0.95 g
Betaine 0.20 mg
Caffeine 0.00 mg
Calcium, Ca 36.00 mg
Carbohydrate, by difference 7.10 g
Carotene, alpha 0.00 mcg
Carotene, beta 465.00 mcg
Cholesterol 0.00 mg
Choline, total 40.60 mg
Copper, Cu 0.08 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.02 g
Energy 150.00 kJ
Energy 36.00 kcal
Fatty acids, total monounsaturated 0.04 g
Fatty acids, total polyunsaturated 0.26 g
Fatty acids, total saturated 0.10 g
Fiber, total dietary 2.60 g
Folate, DFE 60.00 mcg_DFE
Folate, food 60.00 mcg
Folate, total 60.00 mcg
Folic acid 0.00 mcg
Histidine 0.06 g
Iron, Fe 1.20 mg
Isoleucine 0.10 g
Leucine 0.11 g
Lutein + zeaxanthin 1290.00 mcg
Lycopene 0.00 mcg
Lysine 0.12 g
Magnesium, Mg 20.00 mg
Manganese, Mn 0.23 mg
Methionine 0.02 g
Niacin 0.61 mg
Pantothenic acid 0.25 mg
Phenylalanine 0.07 g
Phosphorus, P 56.00 mg
Potassium, K 317.00 mg
Protein 2.55 g
Retinol 0.00 mcg
Riboflavin 0.08 mg
Selenium, Se 1.50 mcg
Sodium, Na 257.00 mg
Sugars, total 1.74 g
Theobromine 0.00 mg
Thiamin 0.11 mg
Threonine 0.09 g
Tocopherol, beta 0.00 mg
Tocopherol, delta 0.00 mg
Tocopherol, gamma 0.00 mg
Total lipid (fat) 0.50 g
Tryptophan 0.03 g
Valine 0.12 g
Vitamin A, IU 775.00 IU
Vitamin A, RAE 39.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-6 0.18 mg
Vitamin C, total ascorbic acid 62.00 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.43 mg
Vitamin K (phylloquinone) 140.30 mcg
Water 88.90 g
Zinc, Zn 0.33 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. J P Sweeney, A C Marsh. "Effect of processing on provitamin A in vegetables". 1971 J Am Diet Assoc 59 Pg. 238 - 243
  3. F 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 Pg. 603 - 616
  4. Nutrient Data Laboratory, ARS, USDA. "Choline Study, Local pickup UNC, NFNAP". 2003 Beltsville MD
  5. Nutrient Data Laboratory, ARS, USDA. "Determination of the Tocopherol Content of Selected Foods". 1992 Beltsville MD

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