Brussels sprouts, cooked, boiled, drained

Brussels sprouts, frozen, cooked, boiled, drained, with salt contains 4.1g of fiber per 100g (15% DV). Fiber feeds beneficial gut bacteria, which produce short-chain fatty acids (butyrate) that reduce inflammation, strengthen the gut barrier, and improve insulin sensitivity.

Yes — Brussels sprouts, frozen, cooked, boiled, drained, with salt is rich in vitamin b6 (17% DV), which Cofactor for neurotransmitter synthesis (serotonin, dopamine, GABA). Supports progesterone production in luteal phase.. vitamin b6 supports Progesterone and Dopamine production. fiber supports Estrogen and Insulin production.

Yes. Brussels sprouts, frozen, cooked, boiled, drained, with salt provides 290mg of potassium per 100g (6% DV). Potassium helps lower blood pressure by counteracting sodium's effects and relaxing blood vessel walls. The sodium-to-potassium ratio is 1.1.

Yes. Brussels sprouts, frozen, cooked, boiled, drained, with salt provides 45.7mg of vitamin C per 100g (51% DV) — one of the best food sources. Vitamin C supports white blood cell production, acts as an antioxidant, and strengthens skin barrier defense.

Oxalates (spinach, beet greens, Swiss chard — bind calcium). Goitrogens (raw cruciferous — broccoli, kale, cabbage — can impair thyroid iodine uptake). Cooking cruciferous vegetables deactivates goitrogens. Pair high-oxalate greens with calcium-rich foods (they bind in gut, not kidneys). Avoid green potatoes. Only a concern with very high raw intake + iodine deficiency (for goitrogens) or kidney stone history (for oxalates).

Brussels sprouts, frozen, cooked, boiled, drained, with salt has a satiety score of 6.7/10. The 4.1g fiber adds bulk and slows digestion. This makes it effective for appetite control between meals.