Eat raw to enjoy most health benefits... raw in a salad - quarter the sprouts, slice a red onion, add walnuts & a few cubes of your favourite mild cheese or feta & toss with olive oil & balsamic vinegar so yum!
Steam Brussel sprouts for 10 minutes, or boil for 8 - 10 minutes.
They taste surprisingly good when they are small - slice in half or quarters & add to a stir-fry.
Brussel sprouts grow individually on the stem of a upright plant, with an average height of 800 mm
Each plant produces an average of 80 brussel sprouts per plant
Brussel Sprouts resemble minature cabbages, with a diameter ranging from 25mm-65mm
Serve with oil or butter, lemon juice & black pepper
Brussel sprouts are fantastic with nuts or a satay sauce.
Brussel sprouts stir-fried with bacon & pine nuts are yum
Blanch & slice brussel sprouts into warm winter salads
with feta & balsamic dressing
Peel brussel sprouts into petals & toss into salads or shred into coleslaw
Store at 0°C & 90-100% relative humidity.
Brussels sprouts are ethylene sensitive so store separately from ethylene producing vegetables & fruits wherever possible.
Brussels sprouts have high indole-3-carbinol levels – a compound that helps the liver eliminate excessive estrogen," says naturopath Kirsten Shanks.
"By adding more Brussels sprouts to your male partner's diet, it promotes a healthy hormonal balance. They also have a rich source of zinc (known for its libido powers) so add them to the wok to really heat things up in the bedroom."
You can add caraway, nutmeg, mustard seeds, garlic, turmeric & cumin, to liven up brussel sprouts.
You can add oregano, parsley, rosemary, sage & thyme (but maybe not all together) to also liven up brussel sprouts.
Just six Brussel sprouts, which is around 90 grams, adds over four grams of fibre.
Direct from Mr Rollinson's Snow Country Gardens in Ohakune
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Brussel sprouts recipes
Nutrition Information |
Serving size: 6 medium Brussels sprouts - 120g |
|
Average
Quantity
per serving |
% Daily
intake per
serve |
Average
Quantity
per 100g |
|
Energy (kJ/Cal) |
280/67 |
3% |
233/56 |
|
Protein (g) |
4.5 |
9% |
3.8 |
|
Fat, total (g) |
0.6 |
1% |
0.5 |
|
- saturated (g) |
0.13 |
1% |
0.11 |
|
Carbohydrate (g) |
7.9 |
3% |
6.6 |
|
- sugars (g) |
7.0 |
8% |
5.8 |
|
Dietary fibre (g) |
5.8 |
19% |
5 |
Contains dietary fibre |
Sodium (mg) |
9 |
0% |
8 |
|
Vitamin C |
10 |
26% RDI* |
9 |
A source of vitamin C |
Vitamin B6 (mg) |
0.37 |
23% RDI* |
0.31 |
A source of vitamin B6 |
Potassium |
576 |
|
480 |
Contains potassium |
Niacin (mg) |
0.8 |
8% RDI* |
0.7 |
|
Folate (µg) |
25 |
13% RDI* |
21 |
|
Iron (mg) |
0.7 |
6% RDI* |
0.6 |
|
Vitamin A Equiv. (µg) |
4 |
1% RDI* |
3 |
|
Thiamin (mg) |
0.18 |
16% RDI* |
0.15 |
|
Riboflavin (mg) |
0.2 |
12% RDI* |
0.17 |
|
Percentage Daily Intakes are based on an average adult diet of 8700 kJ
Your daily Intakes may be higher or lower depending on your energy needs.
*Recommended Dietary Intake (Average Adult)
|
Source: The Concise New Zealand Food Composition Tables, 12th Edition, Plant & Food Research - 2018
|
|
Store at 0°C and 90-100% relative humidity.
Brussels sprouts are ethylene sensitive so store separately from ethylene producing vegetables & fruits wherever possible.