Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Brussels sprouts are sometimes recommended as part of diets aimed at preventing or supporting the treatment of anemia, particularly iron-deficiency anemia. This recommendation is primarily based on their nutritional content rather than traditional herbal medicine use. Brussels sprouts are a good plant-based source of non-heme iron, containing approximately 1.4 mg of iron per cooked cup (about 156 grams), which contributes to daily iron intake. In addition to iron, brussels sprouts are rich in vitamin C (over 100% of daily value per cooked cup), which is scientifically validated to enhance non-heme iron absorption from plant sources. Several clinical nutrition studies have demonstrated that vitamin C can increase the absorption of non-heme iron when consumed together in meals, making vegetables like brussels sprouts a logical dietary choice for individuals looking to boost iron status.

However, the iron content of brussels sprouts alone is not especially high compared to other iron-rich foods (such as meats or legumes), and there is no direct clinical trial evidence that eating brussels sprouts alone will treat anemia. Rather, their inclusion in a balanced, iron-rich, and vitamin C-rich diet may help prevent or support the management of mild iron deficiency. There is no substantial traditional medicinal use of brussels sprouts specifically for anemia, but their nutritional profile provides a scientific basis for their role in dietary strategies to improve iron status.

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Other health conditions supported by brussel sprouts

Products containing brussel sprouts

Douglas Laboratories Liquid Multivitamin
Douglas Laboratories Ultra I-3-C
Douglas Laboratories Ultra Protein Green