A lot of people fear the strong taste of Brussels Sprouts, while others, like me, absolutely LOVE THEM! The peak season for Brussels Sprouts is from fall to early spring. Follow these steps to find the best of the bunch!

Use color as an indicator of freshness. Brussels sprouts should be bright green with leaves that look fresh.

Avoid sprouts with a strong smell or leaves with holes or blemishes.

Feel sprouts to make sure they are firm, tight and compact rather than puffy.

Make sure the stems are clean and not discolored.

Try to choose individual rather than pre-packaged sprouts.

Store Brussels sprouts in a plastic bag in the refrigerator for 3 to 4 days.

TIP - Buy Brussels Sprouts of equal size to ensure uniform cooking.

Nutritional Information

Brussels Sprouts, Boiled 1.00 cup 60.84 calories Nutrient Amount DV (%) Nutrient Density Healthy Food Rating vitamin K 965.64 mcg 1207.0 357.1 excellent vitamin C 96.72 mg 161.2 47.7 excellent folate 93.60 mcg 23.4 6.9 very good vitamin A 1121.64 IU 22.4 6.6 very good manganese 0.35 mg 17.5 5.2 very good dietary fiber 4.06 g 16.2 4.8 very good potassium 494.52 mg 14.1 4.2 very good vitamin B6 (pyridoxine) 0.28 mg 14.0 4.1 very good tryptophan 0.04 g 12.5 3.7 very good vitamin B1 (thiamin) 0.17 mg 11.3 3.4 very good omega 3 fatty acids 0.26 g 10.4 3.1 good iron 1.87 mg 10.4 3.1 good phosphorus 87.36 mg 8.7 2.6 good protein 3.98 g 8.0 2.4 good magnesium 31.20 mg 7.8 2.3 good vitamin B2 (riboflavin) 0.12 mg 7.1 2.1 good vitamin E 1.33 mg 6.7 2.0 good copper 0.13 mg 6.5 1.9 good calcium 56.16 mg 5.6 1.7 good