Use of canola to produce sprouts has the potential to establish canola as an alternative crop in Virginia and other areas. Given that detailed information about canola sprouts is unavailable, we studied the quality of sprouts made from seven canola cultivars (Acropolis, Banjo, Jetton, KS-7740, KSM3-1-124, Mussette and Virginia) grown at three locations in Virginia (Orange, Petersburg, and Suffolk) during 2001-2002 crop season. Canola sprouts contained, on an average, 27.2 % oil, 9.2% omega-3 (C18:3), 18.6% omega-6 (C18:2), 7.4% saturated, 92.6% unsaturated, 64.8% mono-unsaturated, and 27.8% poly-unsaturated fatty acids. Cultivars and locations had significant effects on C18:3, MUFA, and PUFA fatty acids. Canola sprouts, on an average, contained 36.3 g sterols in 100 g of UNSAP, 10.7 mg sterols in one g of oil, and 2.4 mg sterols in one g of dry sprouts. The contents of individual phytosterols (μg per g of oil) in canola sprouts were: 1162 brassicasterol, 3799 campesterol, 33 stigmasterol, 5359 β-sitosterol, 201 △⁵-Avenasterol, 97 △⁷-Stigmastenol, and 4 △⁷-Avenasterol. Canola genotypes had significant effects on contents of oil, brassicasterol, and campesterol. Locations had significant effects on oil, UNSAP, total sterols, brassicasterol, stigmasterol, and β-Sitosterol. Details of significance of contents of sterols, and omega-3 vs. omega-6 fatty acids in canola sprouts related to enhancement of human nutrition will be presented and discussed.