Brussels Sprouts Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Brassica olerace
With sauce toppings, in salads, French fried and au gratin, almondine in casseroles.
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 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.
Always store in the refrigerator.
To prolong shelf live, soak in warm water for 2-3 minutes before refrigerating.
In general, vegetables will not ripen further after harvest.
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
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.
Quick-growing radishes get their name from the Greek word for fast-appearing. Cultivation is traceable to ancient China and Egypt.
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