Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 36 kCal | 1684 kCal | 2.1% | 5.8% | 4678 g |
| Proteins | 2.55 g | 76 g | 3.4% | 9.4% | 2980 g |
| Fats | 0.5 g | 56 g | 0.9% | 2.5% | 11200 g |
| Carbohydrates | 4.5 g | 219 g | 2.1% | 5.8% | 4867 g |
| Alimentary fiber | 2.6 g | 20 g | 13% | 36.1% | 769 g |
| Water | 88.9 g | 2273 g | 3.9% | 10.8% | 2557 g |
| Ash | 0.95 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 39 μg | 900 μg | 4.3% | 11.9% | 2308 g |
| beta Carotene | 0.465 mg | 5 mg | 9.3% | 25.8% | 1075 g |
| Lutein + Zeaxanthin | 1290 μg | ~ | |||
| Vitamin B1, thiamine | 0.107 mg | 1.5 mg | 7.1% | 19.7% | 1402 g |
| Vitamin B2, riboflavin | 0.08 mg | 1.8 mg | 4.4% | 12.2% | 2250 g |
| Vitamin B4, choline | 40.6 mg | 500 mg | 8.1% | 22.5% | 1232 g |
| Vitamin B5, pantothenic | 0.252 mg | 5 mg | 5% | 13.9% | 1984 g |
| Vitamin B6, pyridoxine | 0.178 mg | 2 mg | 8.9% | 24.7% | 1124 g |
| Vitamin B9, folate | 60 μg | 400 μg | 15% | 41.7% | 667 g |
| Vitamin C, ascorbic | 62 mg | 90 mg | 68.9% | 191.4% | 145 g |
| Vitamin E, alpha tocopherol, TE | 0.43 mg | 15 mg | 2.9% | 8.1% | 3488 g |
| Vitamin K, phylloquinone | 140.3 μg | 120 μg | 116.9% | 324.7% | 86 g |
| Vitamin PP, NE | 0.607 mg | 20 mg | 3% | 8.3% | 3295 g |
| Betaine | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 317 mg | 2500 mg | 12.7% | 35.3% | 789 g |
| Calcium, Ca | 36 mg | 1000 mg | 3.6% | 10% | 2778 g |
| Magnesium, Mg | 20 mg | 400 mg | 5% | 13.9% | 2000 g |
| Sodium, Na | 257 mg | 1300 mg | 19.8% | 55% | 506 g |
| Sulfur, S | 25.5 mg | 1000 mg | 2.6% | 7.2% | 3922 g |
| Phosphorus, P | 56 mg | 800 mg | 7% | 19.4% | 1429 g |
| Trace Elements | |||||
| Iron, Fe | 1.2 mg | 18 mg | 6.7% | 18.6% | 1500 g |
| Manganese, Mn | 0.227 mg | 2 mg | 11.4% | 31.7% | 881 g |
| Copper, Cu | 83 μg | 1000 μg | 8.3% | 23.1% | 1205 g |
| Selenium, Se | 1.5 μg | 55 μg | 2.7% | 7.5% | 3667 g |
| Zinc, Zn | 0.33 mg | 12 mg | 2.8% | 7.8% | 3636 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 1.74 g | max 100 г | |||
| Essential Amino Acids | |||||
| Arginine * | 0.153 g | ~ | |||
| valine | 0.117 g | ~ | |||
| Histidine * | 0.057 g | ~ | |||
| Isoleucine | 0.1 g | ~ | |||
| leucine | 0.114 g | ~ | |||
| lysine | 0.116 g | ~ | |||
| methionine | 0.024 g | ~ | |||
| threonine | 0.091 g | ~ | |||
| tryptophan | 0.028 g | ~ | |||
| phenylalanine | 0.074 g | ~ | |||
| Replaceable amino acids | |||||
| Cysteine | 0.016 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.102 g | max 18.7 г | |||
| 8: 0 Caprylic | 0.003 g | ~ | |||
| 14: 0 Myristic | 0.001 g | ~ | |||
| 16: 0 Palmitic | 0.093 g | ~ | |||
| 18: 0 Stearin | 0.005 g | ~ | |||
| Monounsaturated fatty acids | 0.038 g | min 16.8 г | 0.2% | 0.6% | |
| 16: 1 Palmitoleic | 0.004 g | ~ | |||
| 18: 1 Olein (omega-9) | 0.034 g | ~ | |||
| Polyunsaturated fatty acids | 0.255 g | from 11.2 to 20.6 | 2.3% | 6.4% | |
| 18: 2 Linoleic | 0.079 g | ~ | |||
| 18: 3 Linolenic | 0.173 g | ~ | |||
| 20: 4 Arachidonic | 0.002 g | ~ | |||
| Omega-3 fatty acids | 0.173 g | from 0.9 to 3.7 | 19.2% | 53.3% | |
| Omega-6 fatty acids | 0.081 g | from 4.7 to 16.8 | 1.7% | 4.7% |
The energy value is 36 kcal.
- 0,5 cup = 78 g (28.1 kCal)
- sprout = 21 g (7.6 kCal)
Brussels sprouts, boiled, with salt rich in vitamins and minerals such as: vitamin B9 – 15%, vitamin C – 68,9%, vitamin K – 116,9%, potassium – 12,7%, manganese – 11,4%
- Vitamin B6 as a coenzyme, they participate in the metabolism of nucleic acids and amino acids. Folate deficiency leads to impaired synthesis of nucleic acids and protein, which results in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient consumption of folate during pregnancy is one of the causes of prematurity, malnutrition, congenital malformations and developmental disorders of the child. A strong association has been shown between folate and homocysteine levels and the risk of cardiovascular disease.
- Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
- Vitamin K regulates blood clotting. Lack of vitamin K leads to an increase in blood clotting time, a lowered content of prothrombin in the blood.
- potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
Tags: calorie content 36 kcal, chemical composition, nutritional value, vitamins, minerals, how Brussels sprouts are useful, boiled, with salt, calories, nutrients, useful properties Brussels sprouts, boiled, with salt