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Brussels Sprouts

Brussels Sprouts


Brussels sprouts are available from May – October with some hybrids available in February to June.


Storage and Handling

Store in the refrigerator.Handle all fresh produce with care and wash before eating.



Sprouts were believed to have been cultivated in Italy in Roman times. Brussels sprouts are named after the city of Brussels in Belgium from where they were widely cultivated in the 1800s.



  • A member of the Brassica family, Brussels sprouts look like cute little cabbages
  • There are two main Brussels sprouts growing areas in New Zealand: Ohakune in the Central North Island and Oamaru in North Otago in the South Island


Growing Facts

  • Brussels sprouts are a cool season crop and seedlings should be sown sown in autumn
  • Brussels sprouts plants need space, so plant with a 60 to 75cm space around them
  • Brussels sprouts like a medium rich, well-drained soil 

Nutrition Information

Serving size: 60g - 3 medium brussels sprouts, boiled and drained

Avg Quantity per serving Avg Quantity per 100g
Energy (kJ/Cal) 123/29 205/49
Protein (g) 2.0 3.4
Fat, total (g) 0.2 0.4
- saturated (g) 0.06 0.1
Carbohydrate (g) 3.5 5.9
- sugars (g) 3.1 5.2
Dietary Fibre (g) 2.5 4.2
Sodium (mg) 4 7
Vitamin C (mg) 4.6 7.7
Vitamin B6 (mg) 0.17 0.28
Potassium (mg) 258 430
Niacin (mg) 0.6 1.0
Folate (µg) 11.4 19
Iron (mg) 0.3 0.5
Vitamin A Equiv. (µg) 1.7 2.8
Thiamin (mg) trace trace
Riboflavin (mg) trace trace

Source: The Concise New Zealand Food Composition Tables, 8th Edition, Plant & Food Research

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