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Also known as: brussels sprouts
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, boiled Brussels sprouts are highly nutritious. They are an excellent source of Vitamin K for bone health and Vitamin C for immune support, while providing significant fiber and antioxidants like kaempferol to help reduce inflammation.
A 100g serving contains approximately 36 calories and 7.1g of carbohydrates. With only 0.5g of fat and 2.55g of protein, they are a low-calorie, nutrient-dense vegetable option.
Absolutely. Their high fiber content promotes satiety, helping you feel full for longer periods. Because they are very low in calories and fat, they allow for high-volume eating without a significant caloric impact.
Yes, they can be included in a keto diet. With roughly 4.5g of net carbs per 100g (total carbs minus fiber), they are a low-carb vegetable choice when consumed in moderate portions.
Yes, they are naturally both vegan and gluten-free. Since they are prepared only with water, they contain no animal products or gluten-containing ingredients, making them safe for most dietary restrictions.
To maintain a firm texture, boil them for only 5 to 7 minutes until they are just fork-tender. You can also plunge them into an ice bath immediately after boiling to stop the cooking process and preserve their bright green color.
They have a mild, earthy, and slightly nutty flavor similar to cabbage. Without salt or butter, their natural cruciferous bitterness is more noticeable, though this is softened by the boiling process.
boiled unsalted brussels sprouts is a versatile ingredient found in cuisines around the world. With 36 calories per 100g and 2.55 grams of protein, it's a nutritious addition to many dishes.
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View all vegetable →Discover 0 recipes featuring boiled unsalted brussels sprouts with step-by-step instructions.
Browse recipes →Cooked Brussels sprouts can be stored in an airtight container in the refrigerator for 3 to 5 days. Ensure they have cooled completely before refrigerating to prevent moisture buildup and spoilage.
Yes, they freeze well. After boiling, drain them thoroughly and pat dry; freeze them in a single layer on a tray before transferring to a freezer-safe bag to prevent them from sticking together. They will last up to 12 months.
A strong, sulfur-like smell is usually a sign of overcooking. When boiled for too long, the vegetable releases hydrogen sulfide gas; keeping the cooking time under 8 minutes generally prevents this odor.