Brussels sprout - wikipedia Brussels sprout This article is about the plant. For the pencil game, see Sprouts ( game ) § Brussels. Brussels sprout Brussels sprouts ( cultivar unknown ) Species Brassica oleracea Cultivar group Gemmifera Group Origin Low Countries ( year unknown ) Brussels sprouts, raw ( edible parts ) Nutritional value per 100 g ( 3.5 oz ) Energy 179 kJ ( 43 kcal ) Carbohydrates 8.95 g Sugars 2.2 g Dietary fibre 3.8 g Fat 0.3 g Protein 3.48 g Vitamins Vitamin A equiv. beta - Carotene lutein zeaxanthin ( 5 % ) 38 μg ( 4 % ) 450 μg 1590 μg Thiamine ( B1 ) ( 12 % ) 0.139 mg Riboflavin ( B2 ) ( 8 % ) 0.09 mg Niacin ( B3 ) ( 5 % ) 0.745 mg Pantothenic acid ( B5 ) ( 6 % ) 0.309 mg Vitamin B6 ( 17 % ) 0.219 mg Folate ( B9 ) ( 15 % ) 61 μg Choline ( 4 % ) 19.1 mg Vitamin C ( 102 % ) 85 mg Vitamin E ( 6 % ) 0.88 mg Vitamin K ( 169 % ) 177 μg Minerals Calcium ( 4 % ) 42 mg Iron ( 11 % ) 1.4 mg Magnesium ( 6 % ) 23 mg Manganese ( 16 % ) 0.337 mg Phosphorus ( 10 % ) 69 mg Potassium ( 8 % ) 389 mg Sodium ( 2 % ) 25 mg Zinc ( 4 % ) 0.42 mg Other constituents Water 86 g approx. 5 - 10 sprouts per 100 g Link to USDA Database entry Units μg = micrograms mg = milligrams IU = International units Percentages are roughly approximated using US recommendations for adults. Source : USDA Nutrient Database The Brussels sprout is a member of the Gemmifera Group of cabbages ( Brassica oleracea ), grown for its edible buds. The leafy green vegetables are typically 2.5 -- 4 cm ( 0.98 -- 1.6 in ) in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, and may have originated and gained its name there. Contents 1 Etymology 2 Cultivation 2.1 Europe 2.2 North America 3 Nutrients, phytochemicals and research 4 Cooking and preparation 5 Gallery 6 References 7 External links Etymology Although native to the Mediterranean region with other cabbage species, Brussels sprouts first appeared in northern Europe during the fifth century, later being cultivated in the thirteenth century near Brussels from which they derived their name. In common names and misspelling, they may also be called brussels sprouts, Brussel sprouts, or brussel sprouts. Cultivation Forerunners to modern Brussels sprouts were likely cultivated in Ancient Rome. Brussels sprouts as they are now known were grown possibly as early as the 13th century in what is now Belgium. The first written reference dates to 1587. During the 16th century, they enjoyed a popularity in the Southern Netherlands that eventually spread throughout the cooler parts of Northern Europe. Brussels sprouts grow in temperature ranges of 7 -- 24 ° C ( 45 -- 75 ° F ), with highest yields at 15 -- 18 ° C ( 59 -- 64 ° F ). Fields are ready for harvest 90 to 180 days after planting. The edible sprouts grow like buds in helical patterns along the side of long, thick stalks of about 60 to 120 cm ( 24 to 47 in ) in height, maturing over several weeks from the lower to the upper part of the stalk. Sprouts may be picked by hand into baskets, in which case several harvests are made of five to 15 sprouts at a time, or by cutting the entire stalk at once for processing, or by mechanical harvester, depending on variety. Each stalk can produce 1.1 to 1.4 kg ( 2.4 to 3.1 lb ), although the commercial yield is about 900 g ( 2.0 lb ) per stalk. Harvest season in temperate zones of the northern latitudes is September to March, making Brussels sprout a traditional winter stock vegetable. In the home garden, harvest can be delayed as quality does not suffer from freezing. Sprouts are considered to be sweetest after a frost. Brussels sprouts are a cultivar group of the same species as cabbage, in the same family as collard greens, broccoli, kale, and kohlrabi ; they are cruciferous ( they belong to the Brassicaceae family ; old name Cruciferae ). Many cultivars are available, some being purple in color, such as ' Ruby Crunch ' or ' Red Bull '. The purple varieties are hybrids between purple cabbage and regular green Brussels sprouts developed by a Dutch botanist in the 1940s, yielding a variety with some of the red cabbage 's purple colors and greater sweetness. Europe In Continental Europe, the largest producers are the Netherlands, at 82,000 metric tons, and Germany, at 10,000 tons. The United Kingdom has production comparable to that of the Netherlands, but it is not generally exported. North america Production of Brussels sprouts in the United States began in the 18th century, when French settlers brought them to Louisiana. The first plantings in California 's Central Coast began in the 1920s, with significant production beginning in the 1940s. Currently, several thousand acres are planted in coastal areas of San Mateo, Santa Cruz, and Monterey counties of California, which offer an ideal combination of coastal fog and cool temperatures year - round. The harvest season lasts from June through January. Most American production is in California, with a smaller percentage of the crop grown in Skagit Valley, Washington, where cool springs, mild summers, and rich soil abounds, and to a lesser degree on Long Island, New York. Total American production is approximately 32,000 tons, with a value of $27 million. About 80 % to 85 % of US production is for the frozen food market, with the remainder for fresh consumption. Once harvested, sprouts last three to five weeks under ideal near - freezing conditions before wilting and discolouring, and about half as long at refrigerator temperature. American varieties are generally 2.5 -- 5 cm ( 0.98 -- 1.97 in ) in diameter. Nutrients, phytochemicals and research Raw Brussels sprouts contain excellent levels of vitamin C and vitamin K, with more moderate amounts of B vitamins, such as folic acid and vitamin B6 ( USDA nutrient table, right ) ; essential minerals and dietary fibre exist in lesser amounts ( table ). Brussels sprouts, as with broccoli and other brassicas, contain sulforaphane, a phytochemical under basic research for its potential anticancer properties. Although boiling reduces the level of sulforaphane, steaming and stir frying do not result in significant loss. Consuming Brussels sprouts in excess may not be suitable for patients taking anticoagulants such as warfarin since they contain vitamin K, a blood - clotting factor. In one reported incident, eating too many Brussels sprouts precipitated hospitalization for an individual on blood - thinning therapy. Cooking and preparation This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. ( August 2017 ) The most common method of preparing Brussels sprouts for cooking begins with cutting the buds off the stalk. Any surplus stem is cut away, and any loose surface leaves are peeled and discarded. Once cut and cleaned, the buds are typically cooked by boiling, steaming, stir frying, grilling, slow cooker, or roasting. To ensure even cooking throughout, buds of a similar size are usually chosen. Some cooks will make a single cut or a cross in the center of the stem to aid the penetration of heat. Brussels sprouts can be pickled as an alternative to cooking. Overcooking will render the buds gray and soft, and they then develop a strong flavor and odor that some dislike. The odor is associated with the glucosinolate sinigrin, an organic compound that contains sulfur : hence the strong smell. For taste, roasting Brussels sprouts is a common way to cook them to bring out flavor. Common toppings or additions for Brussels sprouts include Parmesan cheese and butter, balsamic vinegar, apple cider vinegar, bacon, pistachios, pine nuts, mustard, brown sugar, chestnuts or pepper. Another popular way of cooking Brussels sprouts is to sauté them. Gallery Brussels sprouts on stalks Brussels Sprouts ready for harvest References ^ Jump up to : Oliver, Lynne ( 2011 - 04 - 11 ). `` Food Timeline : Brussels sprouts ''. Retrieved 2012 - 04 - 09. ^ Jump up to : `` Brussel Sprouts ''. University of Georgia College of Agricultural and Environmental Sciences. Archived from the original on September 13, 2007. Retrieved 2007 - 09 - 21. Jump up ^ `` Brussels sprout ''. Grammarist. 2014. Retrieved 8 June 2017. Jump up ^ Crockett, James Underwood ( 1977 ). Crockett 's Victory Garden. Boston : Little, Brown and Company. p. 187. ISBN 0 - 316 - 16120 - 9. Jump up ^ Rose, Linda ( 2017 ). `` Brussels sprouts ''. University of California, Master Gardener Program of Sonoma County. Retrieved 7 June 2017. Jump up ^ Friesema, Felicia ( 8 February 2013 ). `` What 's In Season at the Farmers Market : ( The End of ) Purple Brussels Sprouts at Weiser Family Farms ''. L.A. Weekly. Retrieved 19 November 2017. Jump up ^ Illert, S. `` The Small Market Study : Brussels Sprouts ''. SMP ^ Jump up to : Zeldes, Leah A ( 2011 - 03 - 09 ). `` Eat this ! Brussels sprouts, baby cabbages for St. Patrick 's Day ''. Dining Chicago. Chicago 's Restaurant & Entertainment Guide, Inc. Retrieved 2011 - 06 - 30. ^ Jump up to : `` Crop Profile for Brussels Sprouts in California ''. United States Department of Agriculture. Archived from the original on 2008 - 02 - 22. Retrieved 2007 - 09 - 21. Jump up ^ Warwick Medical School, University of Warwick ( 2007 - 05 - 15 ). `` Research Says Boiling Broccoli Ruins Its Anti Cancer Properties ''. Jump up ^ Pettit, Stephen J ; Japp, Alan G ; Gardner, Roy S ( 10 December 2012 ). `` The hazards of brussels sprouts consumption at Christmas ''. The Medical Journal of Australia. 197 ( 11 ) : 661 -- 662. doi : 10.5694 / mja12. 11304. Jump up ^ `` Abernethy Elementary chef taking her lessons to White House ''. The Oregonian. 2010 - 06 - 01. External links Wikimedia Commons has media related to Brassica oleracea var. gemmifera. Brassica oleracea gemmifera -- Plants For a Future database entry Brassica oleracea Brassica oleracea Acephala group Broccoflower Broccoli Broccoli sprouts Broccolini Brussels sprout Cabbage Cauliflower Collard greens Gai lan Kale Kohlrabi Red cabbage Romanesco broccoli Savoy cabbage Spring greens See also List of cabbage dishes Retrieved from `` https://en.wikipedia.org/w/index.php?title=Brussels_sprout&oldid=815044593 '' Categories : Brassica oleracea Edible plants Leaf vegetables History of Brussels Miniature versions of vegetables Hidden categories : Articles with inconsistent citation formats Articles with ' species ' microformats Wikipedia articles needing clarification from May 2012 Articles needing additional references from August 2017 All articles needing additional references Talk Contents About Wikipedia Wikispecies Afrikaans Asturianu Brezhoneg Català Čeština Cymraeg Dansk Deutsch Diné bizaad Eesti Español Esperanto Euskara فارسی Français Gaeilge Gaelg Gàidhlig Galego 한국어 Hornjoserbsce Hrvatski Bahasa Indonesia Íslenska Italiano עברית ქართული Қазақша Latina Lietuvių Ligure Magyar Bahasa Melayu Nederlands Nedersaksies 日本 語 Norsk Oʻzbekcha / ўзбекча Picard Polski Português Ripoarisch Română Русский Simple English Српски / srpski Srpskohrvatski / српскохрватски Suomi Svenska Tagalog தமிழ் Тоҷикӣ Türkçe Українська Tiếng Việt 中文 Edit links This page was last edited on 12 December 2017, at 12 : 25. Text is available under the Creative Commons Attribution - ShareAlike License ; additional terms may apply. By using this site, you agree to the Terms of Use and Privacy Policy. Wikipedia ® is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization. About Wikipedia

Question: where are brussel sprouts grown in the us
Answer: California