Guest guest Posted March 3, 2010 Report Share Posted March 3, 2010 Brussels sprouts are a member of the cabbage family and are similar in nutritional value to broccoli. They are a good source of vitamin C, potassium, calcium, sulphur, vitamin A, and have a decent amount of protein. Forty-four percent of calories in Brussels sprouts come from protein. Look for dark green coloration with no wilting or yellowing. They should have a light smell. Brussels sprouts are a good addition to juice, but adding too many wil1 give the juice a sharp bite. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 3, 2010 Report Share Posted March 3, 2010 I love them.Patricia--- On Tue, 3/2/10, heartwerk <jo.heartwork wrote:heartwerk <jo.heartwork BRUSSELS SPROUTS: Date: Tuesday, March 2, 2010, 11:43 PMBrussels sprouts are a member of the cabbage family and are similar in nutritional value to broccoli. They are a good source of vitamin C, potassium, calcium, sulphur, vitamin A, and have a decent amount of protein. Forty-four percent of calories in Brussels sprouts come from protein. Look for dark green coloration with no wilting or yellowing. They should have a light smell. Brussels sprouts are a good addition to juice, but adding too many wil1 give the juice a sharp bite.---To send an email to -! Groups Links<*> /<*> Your email settings: Individual Email | Traditional<*> To change settings online go to: /join ( ID required)<*> To change settings via email: -digest -fullfeatured <*> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 4, 2010 Report Share Posted March 4, 2010 Me too - I just steam them for a few minutes and eat them like that. Jo , Patricia <moondreamer64_2000 wrote: > > > I love them. > Patricia > > --- On Tue, 3/2/10, heartwerk <jo.heartwork wrote: > > heartwerk <jo.heartwork > BRUSSELS SPROUTS: > > Tuesday, March 2, 2010, 11:43 PM > > Brussels sprouts are a member of the cabbage family and are similar in nutritional value to broccoli. They are a good source of vitamin C, potassium, calcium, sulphur, vitamin A, and have a decent amount of protein. Forty-four percent of calories in Brussels sprouts come from protein. Look for dark green coloration with no wilting or yellowing. They should have a light smell. Brussels sprouts are a good addition to juice, but adding too many wil1 give the juice a sharp bite. > > > > --- > > To send an email to -! Groups Links > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 4, 2010 Report Share Posted March 4, 2010 I like them best in soups. They get very silky and lose all traces of bitterness. When I make lentil soup, I add lots of vegetables -- at least 2-3 quarts of chopped vegetables per 1 cup of dry lentils, and at least 3-4 different vegetables. They're also good roasted, with other roasted vegetables such as sweet potatoes, cauliflower, potatoes, asparagus, and turnips. At 7:41 AM +0000 3/4/10, heartwerk wrote: >Me too - I just steam them for a few minutes and eat them like that. > > , Patricia <moondreamer64_2000 wrote: >> I love them. >> >> --- On Tue, 3/2/10, heartwerk <jo.heartwork wrote: >> Brussels sprouts are a member of the cabbage family and are >>similar in nutritional value to broccoli. They are a good source of >>vitamin C, potassium, calcium, sulphur, vitamin A, and have a >>decent amount of protein. Forty-four percent of calories in >>Brussels sprouts come from protein. Look for dark green coloration >>with no wilting or yellowing. They should have a light smell. >>Brussels sprouts are a good addition to juice, but adding too many >>wil1 give the juice a sharp bite. >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 4, 2010 Report Share Posted March 4, 2010 I hadn't thought of roasting them - I will try that. Jo , yarrow wrote: > > I like them best in soups. They get very silky and lose all traces of > bitterness. When I make lentil soup, I add lots of vegetables -- at > least 2-3 quarts of chopped vegetables per 1 cup of dry lentils, and > at least 3-4 different vegetables. > > They're also good roasted, with other roasted vegetables such as > sweet potatoes, cauliflower, potatoes, asparagus, and turnips. > > > At 7:41 AM +0000 3/4/10, heartwerk wrote: > >Me too - I just steam them for a few minutes and eat them like that. > > > > , Patricia <moondreamer64_2000@> wrote: > >> I love them. > >> > >> --- On Tue, 3/2/10, heartwerk <jo.heartwork@> wrote: > >> Brussels sprouts are a member of the cabbage family and are > >>similar in nutritional value to broccoli. They are a good source of > >>vitamin C, potassium, calcium, sulphur, vitamin A, and have a > >>decent amount of protein. Forty-four percent of calories in > >>Brussels sprouts come from protein. Look for dark green coloration > >>with no wilting or yellowing. They should have a light smell. > >>Brussels sprouts are a good addition to juice, but adding too many > >>wil1 give the juice a sharp bite. > >> > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.