| Nutrient | Content | Reference |
|---|---|---|
| Calories | 43kCal | 43kCal |
| Proteins | 3.38g | 3g |
| Fats | 0.3g | 0g |
| Carbohydrates | 5.15g | 5g |
| Dietary fiber | 3.8g | 4g |
| Water | 86g | 86g |
| Ash | 1.37g | 1g |
| Vitamin A, RE | 38mcg | 38mcg |
| alpha Carotene | 6mcg | 6mcg |
| beta Carotene | 0.45mg | 0mg |
| Lutein + Zeaxanthin | 1590mcg | 1590mcg |
| Vitamin B1, thiamine | 0.139mg | 0mg |
| Vitamin B2, riboflavin | 0.09mg | 0mg |
| Vitamin B4, choline | 19.1mg | 19mg |
| Vitamin B5, pantothenic | 0.309mg | 0mg |
| Vitamin B6, pyridoxine | 0.219mg | 0mg |
| Vitamin B9, folate | 61mcg | 61mcg |
| Vitamin C, ascorbic | 85mg | 85mg |
| Vitamin E, alpha tocopherol, TE | 0.88mg | 1mg |
| Vitamin K, phylloquinone | 177mcg | 177mcg |
| Vitamin PP, NE | 0.745mg | 1mg |
| Betaine | 0.8mg | 1mg |
| Potassium, K | 389mg | 389mg |
| Calcium, Ca | 42mg | 42mg |
| Magnesium, Mg | 23mg | 23mg |
| Sodium, Na | 25mg | 25mg |
| Sera, S | 33.8mg | 34mg |
| Phosphorus, P | 69mg | 69mg |
| Iron, Fe | 1.4mg | 1mg |
| Manganese, Mn | 0.337mg | 0mg |
| Copper, Cu | 70mcg | 70mcg |
| Selenium, Se | 1.6mcg | 2mcg |
| Zinc, Zn | 0.42mg | 0mg |
| Mono- and disaccharides (sugars) | 2.2g | 2g |
| Glucose (dextrose) | 0.81g | 1g |
| Sucrose | 0.46g | 0g |
| Fructose | 0.93g | 1g |
| Arginine | 0.203g | 0g |
| Valin | 0.155g | 0g |
| Histidine | 0.076g | 0g |
| Isoleucine | 0.132g | 0g |
| Leucine | 0.152g | 0g |
| Lysine | 0.154g | 0g |
| Methionine | 0.032g | 0g |
| Threonine | 0.12g | 0g |
| Tryptophan | 0.037g | 0g |
| Phenylalanine | 0.098g | 0g |
| Cysteine | 0.022g | 0g |
| Phytosterols | 24mg | 24mg |
| Saturated fatty acids | 0.062g | 0g |
| 8: 0 Caprilova | 0.002g | 0g |
| 16: 0 Palmitic | 0.053g | 0g |
| 18: 0 Stearin | 0.003g | 0g |
| Monounsaturated fatty acids | 0.023g | 0g |
| 16: 1 Palmitoleic | 0.002g | 0g |
| 18: 1 Olein (omega-9) | 0.019g | 0g |
| Polyunsaturated fatty acids | 0.153g | 0g |
| 18: 2 Linoleum | 0.045g | 0g |
| 18: 3 Linolenic | 0.099g | 0g |
| 20: 4 Arachidon | 0.001g | 0g |
| Omega-3 fatty acids | 0.099g | 0g |
| Omega-6 fatty acids | 0.046g | 0g |
Brussels sprouts are an interesting and healthy type of cabbage. It is less popular among housewives than colored, broccoli or white cabbage. Few people plant this cabbage in their gardens, but in vain. After all, Brussels sprouts contain sugars, carbohydrates, pectins, proteins, dietary fiber, vitamins, and minerals.
Such cabbage can be very interesting for those who want to lose weight, because 100 grams of Brussels sprouts contain only 50 kcal. Vitamin C in such cabbage contains 3-5 times more than in other varieties of cabbage and almost as much as in blackcurrant. Brussels sprouts contain 3 times more valuable vegetable protein than cauliflower and 5 times more than white cabbage.
Brussels sprouts can be eaten raw, boiled, fried, stewed. From it you can cook salads, add to soups and borscht, cook omelettes, casseroles. In order for such cabbage to be constantly at hand, freeze it in season. And then you can cook your favorite Brussels sprout dish at any time.
Recipes with Brussels sprouts
Step 1
For work, we need Brussels sprouts, water, salt, slotted spoon, colander, saucepan, knife, bowl, freezer bags.
Step 2
Examine the cabbages. Remove wilted and damaged leaves. Cut off the base of the stalk, thus refreshing the cut and shortening too long.
Step 3
Rinse the sprouts well under running water.
Step 4
Bring the water and salt to a boil and boil the cabbage in batches for 2-3 minutes.
Step 5
Use a slotted spoon to fish out the cabbage and immediately plunge it into a bowl of ice water. Leave for 2 minutes.
Step 6
Drain the water. Dry the cabbage.
Step 7
Arrange the sprouts in a single layer on a tray or flat bowl and freeze for 1 hour.
Step 8
Divide frozen cabbage into freezer bags. Remove the air from the bags as much as possible and send them to the freezer for storage.
Brussels sprouts are a tasty, healthy and nutritious vegetable. It contains a lot of dietary fiber, vitamins, minerals. Brussels sprouts are used for salads, casseroles, first and second courses. It is boiled, baked, stewed, and also fried.
Roasted Brussels sprouts are a great meal on their own. It can be served as an appetizer, as well as a side dish for meat. You can roast fresh or frozen Brussels sprouts.
Before frying, it is advisable to boil fresh cabbage for several minutes in salted water, and frozen cabbage can be fried without pre-cooking. Brussels sprouts are fried quite quickly and after 15-20 minutes you will get a delicious dish.
Recipes with Brussels sprouts
Step 1
For work, we need Brussels sprouts - 250 grams, 1 egg, salt - 0.5 tsp, refined sunflower oil - 4 tbsp. l., breadcrumbs - 7 tbsp. l., pan, knife, colander, frying pan.
Step 2
Remove the dried and spoiled leaves from the cabbage, cut off the stalk and boil the cabbage in salted water for 10 minutes. Throw away in a colander.
Step 3
Mix the egg with salt and, if desired, with ground black pepper. Whisk a little.
Step 4
Combine prepared cabbage and egg mixture.
Step 5
Roll cabbage on all sides in breadcrumbs.
Step 6
Put the prepared cabbage on a preheated pan with vegetable oil.
Step 7
Fry on all sides until golden brown.
Step 8
Fried cabbage is ready.
Step 1
For work, we need Brussels sprouts - 200 grams, butter - 40 grams, garlic - 2 cloves, salt, ground black pepper, saucepan, knife, frying pan, colander.
Step 2
Remove wilted and spoiled leaves from cabbage, rinse and boil in salted water for 10 minutes. Throw the cabbage in a colander.
Step 3
Melt the butter in a frying pan. Peel the garlic and cut into slices. Fry, stirring, 2 minutes.
Step 4
Put the prepared cabbage into the pan and fry over medium heat, stirring, for 10 minutes.
Step 5
At the end, season to taste with salt and pepper.
Step 6
Fried cabbage is ready.
Brussels sprouts are an interesting and original type of cabbage, bred artificially. Each small head resembles a large head of kale, but much healthier. Brussels sprouts are a storehouse of vitamins, amino acids and minerals. Thanks to such a high concentration of substances useful for the body, it is an indispensable component of many healthy diets.
Brussels sprouts contain a large amount of vitamin C, which we need so much during epidemics of flu and colds. Vitamin C improves immunity, relieves stress and fatigue, increases the body's resistance. Thanks to the antioxidant content of Brussels sprouts, they help the body and reduce the risk of cancer.
Brussels sprouts have the ability to stimulate rapid wound healing. And the richness of vitamins and minerals makes Brussels sprouts one of the main dishes in the recovery period after surgery.
The best and most gentle cooking option for Brussels sprouts is boiling. Brussels sprouts can be cooked in a pot, steamer, or microwave. Depending on the situation, choose for yourself the method of cooking Brussels sprouts that suits you best.
Recipes with Brussels sprouts
Step 1
For work, we need Brussels sprouts - 200 grams, water - 750 ml, salt - 1 tsp, a saucepan, a knife, a colander.
Step 2
Inspect the cabbage carefully. Remove withered and spoiled upper leaves, shorten the stalk.
Step 3
Wash the Brussels sprouts well.
Step 4
Bring water with salt to a boil. Drop cabbage into boiling water.
Step 5
Cover and simmer over low heat for 6-7 minutes.
Step 6
Drain the water. The cabbage is ready to go.
Step 1
For work, we need Brussels sprouts - 200 grams, salt - 2 grams, water - 500 ml, a double boiler, a knife, a colander.
Step 2
Sort the cabbage, remove wilted and damaged leaves, shorten the stalk.
Step 3
Rinse the cabbage.
Step 4
Put the prepared cabbage into the bowl of the double boiler. Pour water into the bowl.
Step 5
The cabbage is cooked for 20 minutes. After cooking, season with salt. Brussels sprouts are ready.
Step 1
For work, we need Brussels sprouts - 150 grams, water - 300 ml, salt - 2 grams, a knife, a colander, cling film, microwave dishes.
Step 2
Sort the cabbage, remove sluggish and damaged upper leaves, shorten the stalk.
Step 3
Rinse cabbage under running water.
Step 4
Place the cabbage and water in a tall microwaveable bowl. Cover with cling film.
Step 5
Cook for 5 minutes at 800 watts.
Step 6
Season with salt and cook for another 2 minutes at 800 watts.
Step 7
Drain the water. The cabbage is ready to go.