Brussels sprouts are native to northern Europe.
They are part of the Brassica family of vegetables, which also includes cabbage, broccoli, kale, and collard greens.
They get their name from the fact that they were widely cultivated around Brussels, Belgium during the 16th century.
They were introduced to England and France in the 19th century.
According to a 2002 survey, Brussels sprouts are the most hated vegetable in Britain.
French settlers in Louisiana introduced Brussels sprouts to America in the 1800s.
Commercial production began in 1925 on the Louisiana delta.
By 1939, Brussels sprouts were being produced in central California.
Today, almost all U.S. production of Brussels sprouts happens in California.
Other top Brussels sprouts producers include Canada, The Netherlands, England, and Germany.
Like broccoli and some other members of the Brassica family, Brussels sprouts contain something called sinigrin, a glucosinate that may prevent colon cancer according to research.
One cup of Brussels sprouts contains 1,122 IU of Vitamin A.
That same cup also contains 669 IU of beta carotene.
A cup of cooked Brussels sprouts contains about 60 calories.
1/2 cup contains 80% of the RDA of Vitamin C.