Brussels sprouts (Brassica oleracea L. var. gemmifera) are a cruciferous vegetable associated with production of detoxification enzymes, antioxidant properties, cardiovascular protection, and anti-carcinogenic activity. Brussels sprouts are a staple vegetable in healthy diets, grown for their rich supply of glucosinolates and nutrients.

Key Nutrients

Percentages shown as %DV per freeze dried serving of 21.4g Brussels (equal to 1 cup fresh chopped)

Key Phytonutrients

Flavones

Compounds with anti-inflammatory, antimicrobial, and anti-cancer activity

Carotenoids

Yellow and green antioxidants with anti-cancer potential and may lower risk of macular degeneration

• Lutein (11.8 mcg/g)^**
• Beta-carotene(30.2 mcg/g)^**

Chlorophyll

Green pigment in plants with potential anti-inflammatory, antioxidant, and anti-bacterial activity 

Glucosinolates

Sulfur-containing secondary metabolites found in cruciferous vegetables, associated with antioxidant activity such as cardio-protection and detoxification support

Lignans

Polyphenolic compounds metabolized by gut bacteria that support antioxidant activity

Enzyme found in plant tissue that initiates conversion of glucosinolates to bioactive isothiocyanates

Flavonols

Promote antioxidant activity and vascular health

• Kaempferol (9.5 mcg/g)^*
• Quercetin(3.0 mcg/g)^*

Total Phenolic Content

Contain flavonoids and phenolic compounds that enhance liver detox enzyme activity, support endocrine balance, and promote healthy digestion through antioxidant and anti-inflammatory effects.

• Total Phenolics 7.6mg/g**

*Data is mean values from Phenol-Explorer Database₁

**Data on file with WholisticMatters. Values subject to change based on strain and experimental methods