Glucosinolates are constituents present in Cruciferous plants - previously they were considered as antinutritional compounds - recently they are intensively studied, due to their possible beneficial influence on human organism. Not only their content in Brassica vegetables is studied but also influence of production and processing parameters of those vegetables on glucosinolates' content In this article are presented research results on glucosinolates' content in Brussels sprouts after domestic cooking, obtained during exchange studies via Socrates-Erasmus program in Wageningen University in Netherlands.