Brussels Sprouts

History
Brussels sprouts may have been growing in Belgium as early as the 1200’s. The form we are familiar with has been cultivated there since 1587. They came to America in the 1800’s and to California in the early 1900’s. There are less than 3000 acres on the California central coast that supply nearly all of the country’s Brussels sprouts needs from June through January.

Source: Pfyffer Associates

Season, Ripeness and Storage

State Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Arizona
California

In-Season

Season

Brussel sprout season is August to February in California.

Ripeness

Choose small firm compact heads with tight fitting leaves that are bright green in color. Avoid yellow or wilted leaves and large puffy heads. Avoid those with black spots and holes in the leaves. Avoid sprouts with a strong odor.

Storage
Store Brussels sprouts wrapped in the refrigerator for up to 2 days. Do not wash until ready to use.

Nutrition Facts Serving Size: 1/2 cup
Amount Per Serving
Calories: 19
	% Daily Value*
Total Fat: 0.13g	0%
Cholesterol: 0mg	0%
Sodium: 11mg	0.46%
Total Carbohydrate: 3.94g	1.31%
Dietary Fiber: 1.7	0%
Sugars: 0.97g
Protein: 1.49g
Vitamin A 6.64%	Vitamin C 62.33%
Calcium 1.8%	Iron 3.44%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: USDA National Nutrient Database

Brussels sprouts are one of the better vegetable protein sources. Approximately 30 percent of their calories are from protein.

The total annual production of Brussels sprouts in the U.S. is almost 70 million pounds.

Brussels sprouts were first grown in quantity around Brussels, Belgium during the 16th century, hence the name.

Brussels sprouts are very popular in Great Britain — they grow about six times as many of them as the U.S.