Brussels Sprouts
Grown across Ontario, Europe, and Australia, Brussels sprouts are a mysterious vegetable. Their true origin is unknown, though the French coined the term in the 18th century as Brussels sprouts are believed to have been sold in Brussels as early as the 1200s.
In Ontario, Jade Cross and Jade Cross E varieties are most popular.
- Jade Cross
- Jade Cross E
- Lunet
- Oliver
- Silverstar YT
- Valiant
Brussels sprouts are high in vitamin C and are a source of vitamin A.
It contains folacin, potassium, and fibre.
Look for fresh, vibrant green, with no yellowing.
You want dense and firm heads, with no wilted leaves.
Refrigerate Brussels sprouts for up to 2 weeks.
Store in a high-humidity crisper.
Wrap in paper towel and place inside a plastic bag.
Soak in cold water and drain before cooking.
Score lightly with an “X” to promote even cooking.
Brussels sprouts can be steamed, boiled, microwaved, stir-fried, creamed, but in soups, or used raw in salads!
| Seasonal Availability |
|---|
| September to November |
Nutrition per 4 sprouts (84 g), boiled:
| Nutrient | Value |
|---|---|
| Calories | 33 |
| Protein | 3 g |
| Carbohydrates | 6 g |
| Total Sugar | 2 g |
| Total Dietary Fibre | 3.2 g |
| Calcium | 26 mg |
| Iron | 0.7 mg |
| Sodium | 15 mg |
| Potassium | 255 mg |
| Magnesium | 16 mg |
| Vitamin C | 45 mg |
Provided by Health Canada