Cooked Brussels Sprout Nutrition Facts by Portion

A vegetable side can be simple to prepare and still need a precise description for nutrition tracking. Brussels sprouts may be boiled, roasted, fried, or served with a sauce, and those dishes are not all represented by one number. This card describes the plain boiled and drained vegetable. It offers an everyday measuring reference without suggesting that a particular food reverses age-related changes or guarantees weight loss. A half cup of Brussels sprouts, weighing 78 grams after boiling and draining without added salt, provides approximately 28 calories, 5.5 grams of total carbohydrate, and 2.0 grams of fiber. The numbers are rounded for the image. Total carbohydrate includes the fiber component, so the two values should not be added together. The portion is an example rather than a required serving for every meal. The source is USDA FoodData Central food 169971, “Brussels sprouts, cooked, boiled, drained, without salt.” Per 100 grams, it lists 36 calories, 7.1 grams of carbohydrate, and 2.6 grams of dietary fiber. USDA gives a half-cup measure of 78 grams. Multiplying each reference value by 0.78 produces the illustrated portion. Source: https://fdc.nal.usda.gov/food-details/169971/nutrients Weigh the edible sprouts after cooking and draining to match the reference. A raw weight describes a different preparation state, and water clinging to the vegetables can affect the scale reading. Counting sprouts is convenient, but their sizes vary. If you cut them into halves or quarters, the pieces may fit into a cup differently, which is another reason to keep the gram amount in view. For a practical plate, serve the vegetable with other foods that fit your meal preferences. If you add butter, oil, cheese, or a glaze, record those ingredients separately. The plain vegetable numbers do not include a coating simply because it becomes less visible after mixing. A larger dish containing Brussels sprouts needs its own recipe calculation before it can be assigned a full meal total. Match packaged products and restaurant preparations carefully. A frozen vegetable with sauce is different from the plain boiled entry, and a roasted dish may contain added fat. Use the product label when it describes the food you are actually eating. Keeping the preparation beside the food name makes a meal record easier to understand later and helps avoid comparing unlike portions as if they were identical. Save the card for its portion and preparation details rather than an age-specific promise. Consistent descriptions make food information easier to use, while individual needs still vary. The related wellness supplement is a separate catalog recommendation. It is not included in this vegetable portion, is not part of its nutrition calculation, and is not presented as a benefit of eating Brussels sprouts. #NutritionFacts #BrusselsSprouts #PortionControl #VegetableSides #HealthyEating