Nutrient Decline in Brussels Sprouts


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Brussels sprouts have been one of the garden crops tracked for over fifty years and we see both improvements and decline in nutrients. None of the changes are actually statistically significant, but there is a general trend toward decline nutrients as we describe on this website. Learn more about what you can do to improve the nutrient content of your diet.

Nutrient Change for Brussels Sprouts

In the table presented below we present the nutrient content of brussel sprouts from 1950 and 1999. The 1950 measures for brussel sprouts are adjusted for water content so that the 1999 and 1950 measures have comparable levels of dry matter. These nutrient indicators are based on a small number of data points and not one of the apparent individual changes are statistically significant, but as a group, they suggest that nutrition has declined in smaller garden crops.

Nutrient Change In Brussels Sprouts

Nutrient
1950*
1999
Calories
43.6
43
Protein
4.08
3.38
Fat
.46
.3
Carbohydrates
8.3
8.9
Ash
1.21
1.37
Calcium
31.52
42
Phosphorus
72.32
69
Iron
1.21
1.4
Vitamin A
370.86
883
Thiamin
.07
.139
Riboflavin
.15
.09
Niacin
.65
.75
Vitamin C
87.15
85

*The 1950 data is adjusted for water content.

Licensed to Share: Creative Commons

The figures used to present decline in nutrients in garden produce on the Traditional Foods site, including change in Brussel sprouts, can be reposted and redistributed for noncommercial use with a link back to this Brussel sprouts page or to our article about nutrient decline here: nutrient decline.

Data Source

The historical data on the nutrient content of fruits and vegetables has been published and distributed by the USDA. It was also analyzed by Davis, Epp, and Riordan whose work we describe on this site. We adjusted the 1950 Brussel sprouts nutrient content so that the water content of the 1950 and 1999 samples would be comparable, as did Davis, Epp, and Riordan.

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