The Brussels sprout is a member of the Gemmifera Group of cabbages grown for its edible buds. Brussels sprouts are one of the low-glycemic nutritious vegetables that should be considered in weight reduction programs. 100 grams of brussels sprouts provide just 45 calories, nonetheless, they contain 3.38 g of protein, 3.80 g of dietary fiber (10% of RDA) and zero cholesterol. In fact, brussels sprouts are a storehouse of several flavonoid anti-oxidants such as thiocyanates, indoles, lutein, zea-xanthin, sulforaphane and isothiocyanates. Together, these phytochemicals offer protection from prostate, colon, and endometrial cancers. Di-indolyl-methane (DIM), a metabolite of indole-3-carbinol, is found to be an effective immune modulator, anti-bacterial and anti-viral agent through its action of potentiating “Interferon-gamma” receptors. Additionally, brussels sprouts contain a glucoside, sinigrin. Brussels sprouts are an excellent source of vitamin C; 100 g of sprouts provide about 85 mg or 142% of RDA. Together with other antioxidant vitamins such as vitamin A and E, it helps protect the human body by trapping harmful free radicals. Zea-xanthin, an important dietary carotenoid found in sprouts, is selectively absorbed into the retinal macula-lutea in the eyes where it is thought to provide anti-oxidant and protective light-filtering functions from UV rays. Thus, it helps prevent retinal damage, “age-related macular disease” (ARMD), in the elderly.