Brussels sprouts

Brussels sprouts are a cruciferous (family Brassicaceae; ancient name Cruciferae) cultivar group that includes broccoli, cabbage, collard greens, kale, and kohlrabi. They are produced for their edible buds and belong to the same species as broccoli, cabbage, collard greens, kale, and kohlrabi. The leaf veggies have a diameter of 1.5–4.0 cm (0.6–1.6 in) and look like little cabbages. Although Brussels sprouts are native to the Mediterranean region, they first came to northern Europe in the 5th century and were first farmed in the 13th century near Brussels, Belgium, whence they got their name.

Vitamin K is abundant in Brussels sprouts. This critical nutrient is essential to your body's functioning. Coagulation, or the development of blood clots that stop bleeding, requires it. Vitamin K may also aid bone formation and protect against osteoporosis, a disease that causes progressive bone loss. It's especially vital to keep a steady vitamin K intake if you're on blood-thinning medication. As a result, foods high in vitamin K, such as Brussels sprouts, may need to be consumed with caution. However, for most people who aren't taking this kind of medication, increasing vitamin K intake can have a variety of health benefits.

The vitamin and mineral content of Brussels sprouts is high. 100 grams of cooked tiny cabbage typically contains 140 mcg of vitamin K1 or about 117 percent of the daily value. Furthermore, they provide high levels (20% or more of the Daily Value, DV) of vitamin C (102 percent DV) in a 100-gram reference amount, with more moderate amounts of B vitamins like folate and vitamin B6 (USDA nutrient table, above right); essential minerals and dietary fiber are present in moderate to low amounts.