Preserved Sprouts
(1 vote)
(1 vote)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
308
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 308 cal. | (15 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 37 g | (148 %) | ||
| Roughage | 17.6 g | (59 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 612 μg | (1,020 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 404 μg | (135 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 448 mg | (472 %) | ||
| Potassium | 1,940 mg | (49 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 276 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 49 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 800 grams Brussels sprouts
- 75 grams sugar
- 125 milliliters White vinegar (alternatively Brant wine vinegar 5%)
- 1 tsp peppercorns
- ½ Tbsp salt
- 2 tsps Dill seed
Preparation steps
1.
Remove the outer leaves from the sprouts and cut off the stalk end. Rinse and drain.
Boil up 500 ml of water (approximately 2 cups) in a pot with the sugar, the vinegar, peppercorns, salt and dill seeds. Add the sprouts and cook for 4-6 minutes until al dente.
2.
Transfer the sprouts to hot-rinsed glass jars and fill with the liquid until the sprouts are completely covered.
Close the jars and leave to cool standing upside down.
Tip: To preserve the sprouts for longer, you will need to process the jars according to manufacturer's instructions, or visit
http://nchfp.uga.edu/.
