Home & Garden Home They Might Be Small, but Brussels Sprouts Are Incredible Powerhouses of Nutrition Here are five reasons why you should eat more of them. By Katherine Martinko Katherine Martinko Twitter Senior Editor University of Toronto Katherine Martinko is an expert in sustainable living. She holds a degree in English Literature and History from the University of Toronto. Learn about our editorial process Updated May 3, 2022 Michael Moeller / EyeEm / Getty Images Share Twitter Pinterest Email Home Sustainable Eating Pest Control Natural Cleaning DIY Family Green Living Thrift & Minimalism Brussels sprouts deserve to be featured on dinner plates more often than they usually are. The unfortunate fate of many Brussels sprouts is overcooking, which is why so many people have unpleasant childhood memories of a nasty, sulfurous odor emanating from the stove. That smell is an organic compound containing sulfur that is released when Brussels sprouts become too soft. (You’ve got to respect a vegetable that has built-in protection against overcooking.) From a helpful advice column in Fine Cooking magazine: "These plants contain sulfur compounds called isothiocyanates in their cells. During cooking, these compounds break down, forming other compounds, some of them terribly stinky; hydrogen sulfide, for example, smells like rotten eggs. The longer these sulfur compounds cook, the more they break down and the stinkier they get, so to minimize offensive odors, you have to minimize cooking." Once you figure out a tastier way of cooking them—such as roasting with olive oil, or catching them in the steamer before they turn to mush—Brussels sprouts are a wonderful vegetable to add to your diet. Here are some interesting facts to inspire you to add them to your shopping cart immediately. Brussels Sprouts Are Good for North American Locavores These are hardy plants, able to survive frost and continue growing until a hard freeze hits. Some northern farmers bury their stalks of Brussels sprouts under hay and pick off the sprouts as needed throughout the winter. Where I live, Brussels sprouts are one of the few Ontario-grown vegetables available at supermarkets during the cold months, so they're well-suited to anyone in colder parts of North America or Europe that wants fresh local food year-round. Brussels Sprouts Are Part of the Brassica Family They're known as cruciferous vegetables, which includes cabbage, broccoli, cauliflower, bok choy, and watercress, among others. Cruciferous vegetables contain cancer-fighting glucosinolates, and Brussels sprouts are a particularly rich source. Brussels Sprouts Can Make a Complete Protein When combined with whole grains, they’re a great option for vegetarian meals. Like all fresh vegetables, they’re naturally low in sodium and fat, but they have a ton of vitamins A, K, C (more than an orange), B6, folate, potassium, fibre, iron, selenium, and calcium, plus all those antioxidant, cancer-fighting compounds mentioned above. Brussels Sprouts Can Lower Cholesterol The fiber-related nutrients in Brussels sprouts bind with intestinal bile acids, helping them to pass out of the body. This forces the body to replenish lost bile acids by tapping into the existing supply of cholesterol, which reduces it. Brussels Sprouts Have Mysterious Origins Food Republic says they were bred originally from wild cabbages found in Iran, Afghanistan, and Pakistan, though their name suggests otherwise. Brussels sprouts were cultivated in Belgium from the 16th century onwards, though other earlier versions were reported in ancient Rome. Another source says they’re native to Belgium, and were cultivated exclusively in a region near Brussels until World War I, when consumption spread across Europe. 23 Recipes for Brussels Sprouts for Superfood Meals View Article Sources Higdon, Jane V et al. “Cruciferous vegetables and human cancer risk: epidemiologic evidence and mechanistic basis.” Pharmacological Research, vol. 55, no. 3, pp. 224-36, 2007. doi:10.1016/j.phrs.2007.01.009 Ciska, Ewa, et al. "Boiled Brussels sprouts: A rich source of glucosinolates and the corresponding nitriles." Journal of Functional Foods, vol. 19, pt A., pp. 91-99, 2015. doi:10.1016/j.jff.2015.09.008 Lisiewska, Zofia, et al. "Content of amino acids and the quality of protein in Brussels sprouts, both raw and prepared for consumption." International Journal of Refrigeration, vol. 32, no. 2, 2009, pp. 272-278. doi:10.1016/j.ijrefrig.2008.05.011 Kahlon, T.S., et al. "In vitro binding of bile acids by spinach, kale, brussels sprouts, broccoli, mustard greens, green bell pepper, cabbage and collards." Food Chemistry, vol. 100, no. 4, 2007, pp. 1531-1536. doi:10.1016/j.foodchem.2005.12.020.