"Boiled Brussels sprouts, unsalted" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Boiled Brussels sprouts, unsalted — this is one of the ways to prepare this vegetable.

Brussels sprouts is a cruciferous vegetable belonging to the Brassicaceae family. It consists of small heads made up of small cabbage leaves growing on a thick stem. Brussels sprouts are rich in vitamins (A, B, C, E, K, PP), macro- and microelements (potassium, calcium, magnesium, iron, phosphorus, sodium, iodine, copper, zinc, manganese, fluoride), contain fiber and folic acid.

Brussels sprouts can be prepared in different ways: boiled, braised, fried, baked, steamed. They can be used as a standalone dish or as a side dish to meat or fish.

Boiled Brussels sprouts, unsalted — this is a diet-friendly food that may be recommended for inclusion in the diet for certain diseases and dietary plans. However, it is worth remembering that for some gastrointestinal diseases boiled Brussels sprouts unsalted may be contraindicated.

When boiling Brussels sprouts without salt, it is important to follow these recommendations:

• Before boiling, the cabbage should be thoroughly rinsed to remove dirt and insects that may be on the surface of the leaves.
• The cabbage should be lowered into boiling water to preserve more vitamins and minerals.
• The cooking time depends on the size of the heads. It usually takes about 5–10 minutes.
• After cooking, the cabbage should be immediately transferred to cold water to stop the cooking process and preserve a crisp texture.

Also keep in mind that boiled Brussels sprouts unsalted may be less tasty than cabbage cooked with salt and other spices. Therefore, if you want a more pronounced flavor, you can add a little salt or other spices to the water for boiling to taste.