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Portions and preparation · USDA nutrition

Brussels sprouts calories per cup: 39–107 across all 5 named USDA examples

Across all 5 named USDA examples, a cup contains 39–107 calories. Their listed weights span 90–160 g, so each calorie value is calculated from that example's own gram weight and published calories per 100 g.

Portion calculator

Estimate your portion

Choose a source measure or enter the weight you ate.

Preparation and portion

Named measures come from this exact source record.

Estimated for 80 g

54calories

Brussels sprouts, fresh, cooked, fat added

Protein
2.7 g
Carbs
7.2 g
Fat
2.4 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2709884 Full nutrition profile →

Compare all 5 food records, nutrition tables and USDA sources

The 5 exact records in this guide report 19–54 calories in the records' own listed source servings and 42–67 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Brussels sprouts, begin by separating “Brussels sprouts, fresh, cooked, fat added” from “Brussels sprouts, raw.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing all 5 linked records.

Equal-weight view

How brussels sprouts records compare at 100 grams

All 5 cited records are shown at the same 100-gram weight. The source servings may differ.

  1. Brussels sprouts, frozen, cooked, no added fat 42 kcal
    42 kcal
  2. Brussels sprouts, raw 43 kcal
    43 kcal
  3. Brussels sprouts, fresh, cooked, no added fat 45 kcal
    45 kcal
  4. Brussels sprouts, frozen, cooked, fat added 64 kcal
    64 kcal
  5. Brussels sprouts, fresh, cooked, fat added 67 kcal
    67 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 5 named USDA records in view: 5 direct matches. All sit within “Other vegetables and combinations.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first description segment” placed these 5 records together under the exact grouping key “brussels sprouts.” That rule determines membership before any nutrition result is read.

For Brussels sprouts, this page can compare 5 named records from FDC 2709884 through FDC 2709772. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

45–80 g before composition

The largest source amount is 1.8× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

25 kcal separates the fixed-weight endpoints

The lower endpoint is “frozen, cooked, no added fat”; the higher is “fresh, cooked, fat added.” This isolates density, not ingredient causation.

Discriminator

126 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “raw” (25 mg) and “fresh, cooked, fat added” (151 mg).

Observed source examples

Three landmarks inside this source set—not universal endpoints

The cards are ordered by calories in each record's listed serving. Serving weights differ, so use per-100-gram values to compare composition. These selected records do not define a calorie range for every brussels sprouts.

Important: “Lower” begins with Brussels sprouts, raw; “higher” ends with Brussels sprouts, fresh, cooked, fat added, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every brussels sprouts meal.

Full comparison

Compare every selected FNDDS record

For Brussels sprouts, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Brussels sprouts nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Brussels sprouts, fresh, cooked, fat added Direct name match 80 gUSDA reference amount 54 kcal 67 2.7 g 3 g 121 mg FDC 2709884 ↗
Brussels sprouts, fresh, cooked, no added fat Direct name match 78 gUSDA reference amount 35 kcal 45 2.7 g 3 g 115 mg FDC 2709881 ↗
Brussels sprouts, frozen, cooked, fat added Direct name match 80 gUSDA reference amount 51 kcal 64 2.8 g 3.2 g 109 mg FDC 2709885 ↗
Brussels sprouts, frozen, cooked, no added fat Direct name match 78 gUSDA reference amount 33 kcal 42 2.8 g 3.2 g 102 mg FDC 2709882 ↗
Brussels sprouts, raw Direct name match 45 gUSDA reference amount 19 kcal 43 1.5 g 1.7 g 11 mg FDC 2709772 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 45 to 80 grams—a 35-gram gap before composition enters the comparison. Their own source servings run from 19 calories for “raw” to 54 for “fresh, cooked, fat added.” At a fixed 100 grams, “frozen, cooked, no added fat” is 42 calories and “fresh, cooked, fat added” is 67—a fixed-weight separation of 25 calories. For Brussels sprouts, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “fresh, cooked, fat added”, “fresh, cooked, no added fat”, “frozen, cooked, fat added”, “frozen, cooked, no added fat”, and “raw”. The source formulations contain 4 distinct ingredient codes; examples that appear in only part of the set include salt, table, brussels sprouts, raw, brussels sprouts, frozen, cooked, boiled, drained, without salt, and oil or table fat, nfs. On this Brussels sprouts page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Brussels sprouts” cannot resolve the differences between Brussels sprouts, fresh, cooked, fat added and Brussels sprouts, raw. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    Source weight before serving calories

    The source amounts span 45–80 grams. Compare per 100 grams before reading a serving-calorie gap as a composition gap.

  2. 02

    The words that split the family

    Representative record-level distinctions include “fresh, cooked, fat added”, “fresh, cooked, no added fat”, “frozen, cooked, fat added”, “frozen, cooked, no added fat”, and “raw”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    4 source-input codes appear across the selected records. Their presence and listed weights describe USDA formulations, not finished plated proportions.

  4. 04

    The unresolved plate

    Even “Brussels sprouts, fresh, cooked, fat added” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Brussels sprouts unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that brussels sprouts is the right meal family. Then resolve the phrases that actually separate this set—“fresh, cooked, fat added”, “fresh, cooked, no added fat”, “frozen, cooked, no added fat”, and “raw”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Brussels sprouts source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 5 exact records behind Brussels sprouts source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Brussels sprouts, fresh, cooked, fat added is higher in total fat per 100 g

Brussels sprouts, fresh, cooked, fat added reports 3 g versus 0.3 g for Brussels sprouts, raw: a 2.7 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Brussels sprouts, raw is denser; Brussels sprouts, frozen, cooked, no added fat is higher in its source amount

Brussels sprouts, raw reports 43 kcal per 100 g and 19 kcal in USDA source amount (45 g). Brussels sprouts, frozen, cooked, no added fat reports a lower 42 kcal per 100 g but a higher 33 kcal in USDA source amount (78 g).

Choose the record before reading the number

Brussels sprouts, frozen, cooked, fat added and Brussels sprouts, raw are not interchangeable

The page keeps both records at the same 100 g denominator and makes Preparation wording (No matching controlled term in the source name versus raw) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Brussels sprouts source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Compare two records on this page Brussels sprouts, fresh, cooked, fat added vs Brussels sprouts, raw

Both records appear in this page’s evidence set. The explicit record-description contrast is Preparation wording: No matching controlled term in the source name versus raw; it is a selection cue, not evidence of cause.

Follow this evidence path Compare two records on this page Brussels sprouts, frozen, cooked, fat added vs Brussels sprouts, raw

Both records appear in this page’s evidence set. The explicit record-description contrast is Preparation wording: No matching controlled term in the source name versus raw; it is a selection cue, not evidence of cause.

Follow this evidence path 5 context records in this source topic Other vegetables and combinations

Brussels sprouts, fresh, cooked, fat added and Brussels sprouts, fresh, cooked, no added fat belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path A formulation detail that separates records Salt, table

USDA input 2047 appears in 4 of 5 context records; its summed listed input weight spans 0.3–0.3 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Brussels sprouts, raw

USDA input 11098 appears in 3 of 5 context records; its summed listed input weight spans 100–100 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Put the observed spread in corpus context Sodium: density and serving context

In this page’s records, sodium runs from 25 mg in Brussels sprouts, raw to 151 mg in Brussels sprouts, fresh, cooked, fat added, all per 100 g.

Follow this evidence path Put the observed spread in corpus context Iron: density and serving context

In this page’s records, iron runs from 0.5 mg in Brussels sprouts, frozen, cooked, fat added to 1.5 mg in Brussels sprouts, fresh, cooked, no added fat, all per 100 g.

Follow this evidence path