Image of Brussels Sprouts

Scientific Binomial Name: Brassica olerace

SELECTION INFORMATION
Usage

With sauce toppings, in salads, French fried and au gratin, almondine in casseroles.

Selection

Quality brussels sprouts will be medium-sized, dark green and firm.

Occasionally you will find brussels sprouts sold while they are still on the stem. They grow on a sturdy stalk up to two feet long that looks like a small Christmas tree.

Avoid

Avoid brussels sprouts with yellowed leaves, or those that are soft and starting to open or bloom.

Avoid signs of old product that include spots and blemishes or dark brown coloring on the butt-end.

Storage

Always store in the refrigerator.

To prolong shelf live, soak in warm water for 2-3 minutes before refrigerating.

Ripening

In general, vegetables will not ripen further after harvest.

  • Nutritional Information
  • Brussels Sprouts are very low in Saturated Fat and Cholesterol. It's also a good source of Riboflavin, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate, Potassium and Man

    Amount per serving

    Calories :43Calories from Fat :
    Total Fat0.3
    Cholesterol0%
    Sodium 25%
    Total Carbohydrate8.95%
    Dietary Fiber3.8%
    Sugars 2.2%
    Protein 3.38%
    Vitamin A754%
    Vitamin C85%
    Calcium 42 %
    Iron 1.4%

  • Tips & Trivia
  • Brussels sprouts, a member of the mustard family, are native to Europe.

    Brussels sprouts were cultivated and developed primarily by the French and the Belgians who provided the name.

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