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Good Housekeeping reports that a half-cup of cooked Brussels sprouts contains about 48 milligrams of vitamin C, or roughly 54% of the 90-milligram Daily Value used on food labels. The figure is an approximate nutrition value, not evidence that sprouts are the highest-vitamin-C vegetable; red bell peppers contain more, and cooked broccoli is roughly even.
A Good Housekeeping nutrition report says a half-cup of cooked Brussels sprouts provides about 48 milligrams of vitamin C—roughly 54% of the 90-milligram Daily Value used on food labels. The comparison makes the fall vegetable a substantial source of the nutrient, though it does not outpace every vegetable: red bell peppers contain more, while cooked broccoli has roughly the same amount.
The report, drawing on nutrient figures attributed to the U.S. Department of Agriculture, puts a half-cup of cooked Brussels sprouts at about 28 calories, 48 milligrams of vitamin C, 109 micrograms of vitamin K, 47 micrograms of folate and 2 grams of fiber. Amounts are approximate and can vary with serving size and preparation.
Raw sprouts also provide vitamin C: Good Housekeeping cites about 40 milligrams per half-cup, compared with around 36 milligrams in the same quantity of raw orange segments. Among other cooked or prepared fall vegetables listed in the report, a half-cup has about 20 milligrams in baked sweet potato, 15 in cooked butternut squash, 9 in cooked spinach, 5 in canned pumpkin and 3 in cooked carrots.
The report cautions against reading the comparison as a ranking of all produce. A half-cup of raw red bell pepper has about 95 milligrams of vitamin C, and cooked broccoli is described as roughly even with Brussels sprouts. The nutritional figures describe servings in particular forms—raw, cooked, baked or canned—so they are not direct comparisons of equal weights.
A Useful Source, Not the Top
The numbers can help people planning meals see that vitamin C is available from more than citrus. A half-cup of cooked Brussels sprouts supplies over half the food-label Daily Value cited in the report, alongside fiber, folate and vitamin K. Pairing the vegetable with lentils, beans, tofu or fortified cereal may also be useful: vitamin C helps the body absorb non-heme iron, the type found in plant foods.
The report describes vitamin C as supporting normal immune-cell function, acting as an antioxidant and helping the body make collagen. Those roles do not mean that eating Brussels sprouts prevents infection or treats illness. It says regular vitamin C intake may modestly shorten a cold for some people, while increasing intake after symptoms start is not presented as a reliable way to stop one.
There are also practical considerations for some readers. Brussels sprouts contain substantial vitamin K, and people taking warfarin are generally advised to keep vitamin K intake consistent rather than make abrupt changes. The report recommends discussing major dietary changes with a doctor or pharmacist.
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How the Serving Figures Compare
Brussels sprouts are cruciferous vegetables, in the same family as broccoli, cabbage and kale. The report describes them as typically at their best from fall through winter and notes that some growers say a light frost can make them taste sweeter. That seasonal framing helps explain their place in fall meal comparisons, but it does not change the need to check what form and serving size a nutrition figure describes.
Daily Value is a food-label reference, not a personalized prescription. Good Housekeeping says most adults need about 75 to 90 milligrams of vitamin C daily; the specific amount varies by individual circumstances. It also notes that people who smoke need an additional 35 milligrams. People with questions about their own needs should consult a qualified health professional.
The source suggests roasting or air-frying sprouts until golden rather than boiling or overcooking them, which it says can bring out a bitter, sulfur-like flavor. The figures in the report refer to prepared portions, but the article does not provide a detailed cooking method or a test of how different cooking times affect the final vitamin C content.
“It is important to consume Vitamin C as the body cannot create or store the water soluble vitamin.”
— Erin Nelsen, M.S., R.D., as quoted by Good Housekeeping
What the Nutrition Figures Do Not Show
The source gives approximate values, not laboratory results for every Brussels sprout or serving. It does not specify how much vitamin C remains under different cooking conditions, or how much a particular portion provides after variations in size, storage and preparation. The listed values should be treated as estimates rather than guarantees.
The headline comparison also needs boundaries: the report compares particular half-cup servings, not all vegetables or all citrus fruit. Its figures do not establish that Brussels sprouts are the best source of vitamin C, and they do not show that eating them prevents colds or produces a specific health outcome. Those conclusions are not established by the nutrition comparisons provided.
Practical Choices for Fall Meals
Readers can use the report’s serving estimates as a guide when adding vegetables to meals, while checking food labels or a reliable nutrient database for specific products and preparations. Roasted or air-fried sprouts can be served alongside iron-containing plant foods such as lentils or beans; that pairing brings together vitamin C and non-heme iron, without implying that one meal meets every nutritional need.
People taking warfarin should keep their vitamin K intake steady and ask their care team before making a major dietary shift. Anyone concerned about vitamin C needs, supplements, pregnancy or a medical condition can seek individualized advice from a clinician or registered dietitian. The report does not announce a new study or a change to dietary guidance; its contribution is a seasonal comparison of existing nutrition figures.
Key Questions
How much vitamin C is in cooked Brussels sprouts?
Good Housekeeping cites about 48 milligrams in a half-cup cooked serving, approximately 54% of the 90-milligram Daily Value used on food labels. It is an estimate, and actual amounts may vary.
Do Brussels sprouts have more vitamin C than oranges?
The report says a half-cup of raw Brussels sprouts has about 40 milligrams, compared with around 36 milligrams in a half-cup of raw orange segments. These are approximate values for the stated serving sizes and forms.
Are Brussels sprouts the vegetable with the most vitamin C?
No. The report cites about 95 milligrams per half-cup of raw red bell pepper and says cooked broccoli has roughly as much as cooked Brussels sprouts. The comparison depends on the food and preparation.
Can eating Brussels sprouts prevent a cold?
The source does not say that Brussels sprouts prevent colds. It says meeting vitamin C needs regularly may modestly shorten how long a cold lasts for some people, but getting extra vitamin C after symptoms begin is not presented as a dependable way to stop illness.
Should people taking warfarin avoid Brussels sprouts?
The report says they do not need to avoid them, but should keep vitamin K intake consistent from day to day. A doctor or pharmacist can advise before a major change in how much Brussels sprouts or other vitamin K-rich produce someone eats.
Source: goodhousekeeping.com
