Brussels sprouts, frozen, cooked, boiled, drained, with salt
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 45.7 MG | 51% | |
| Thiamin | 0.1 MG | 9% | |
| Riboflavin | 0.1 MG | 9% | |
| Niacin | 0.5 MG | 3% | |
| Pantothenic acid | 0.3 MG | 7% | |
| Vitamin B-6 | 0.3 MG | 17% | |
| Folate, total | 101 UG | 25% | |
| Choline, total | 18.1 MG | 3% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 46 UG | 5% | |
| Vitamin E (alpha-tocopherol) | 0.5 MG | 3% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 193.5 UG | 161% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 26 MG | 2% | |
| Iron, Fe | 0.5 MG | 3% | |
| Magnesium, Mg | 18 MG | 4% | |
| Phosphorus, P | 56 MG | 4% | |
| Potassium, K | 290 MG | 6% | |
| Sodium, Na | 259 MG | 11% | |
| Zinc, Zn | 0.2 MG | 2% | |
| Copper, Cu | 0.0 MG | 4% | |
| Manganese, Mn | 0.2 MG | 9% | |
| Selenium, Se | 0.6 UG | 1% |
Nutrition Highlights
- Very low in calories (42 kcal per 100g), suitable for weight management.
- Very low in fat (0.4g per 100g).
- Good source of dietary fiber (4.1g per 100g).
- Rich source of Vitamin C, total ascorbic acid (51% of Daily Value per 100g).
- Good source of Folate, total (25% DV).
- Rich source of Vitamin K (phylloquinone) (161% of Daily Value per 100g).
About Brussels sprouts, frozen, cooked, boiled, drained, with salt
These small, cabbage-like vegetables are a nutrient-dense cruciferous option that retain much of their nutritional value even after freezing and cooking. A 100-gram serving provides a modest 42 calories while delivering an impressive 3.6 grams of protein and 4.1 grams of fiber, making them both satisfying and beneficial for digestive health. Their low fat content (0.4g) and moderate carbohydrate count (8.3g) make them suitable for various dietary approaches, while their mineral content is enhanced by the addition of salt during preparation.
In culinary applications, these vegetables shine as both a side dish and ingredient in main courses. They're commonly served simply with a drizzle of olive oil and a squeeze of lemon, or incorporated into warm salads with nuts and dried fruits for textural contrast. Their slightly sweet, nutty flavor develops further when roasted, though boiling remains a quick and convenient preparation method. They pair exceptionally well with bacon, garlic, and balsamic vinegar, or can be pureed into soups for a creamy texture without added dairy. For those monitoring sodium intake, the salt content can be adjusted or omitted entirely without compromising their nutritional benefits.
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