S & L Produce, Inc.

Brussels Sprouts

RETAIL

When on display, Brussels sprouts should be kept under refrigeration. Leaves will yellow quickly at room temperature.

Bulk or over wrapped cardboard cups are common display approaches. Display signs telling consumers that Brussels sprouts can be blanched/boiled, steamed, stewed/braised, microwaved, and pressure-cooked.

Also provide consumers with recipes. Brussels sprouts make a robust addition to winter soups, plus they pair well with game meats such as duck or pheasant.

FOOR SERVICE

To microwave, use 2 cups Brussels sprouts: place in a covered 1-quart casserole dish with 2 tablespoons water. Cook 4 to 5 minutes. Stir once during cooking and let stand 5 minutes before serving.

To blanch, boil just until vegetable is crisp-tender. To braise, sauté, or brown Brussels sprouts for color and flavor, then cook slowly in a small amount of water in an airtight pot.

NUTRITION

The U.S. Food and Drug Administration has approved the following nutrient content descriptors for Brussels sprouts: low-fat, saturated fat-free, very low sodium, cholesterol-free, low in calories, a good source of fiber, high vitamin C, and a good source of folate.

Details

Temp

32°F

Humidity

95-100%

Mist

Yes

Shelf Life

3-5 weeks

Nutrition

Serving Size:
4 brussel sprouts (84g)

Calories

40

Total Fat

0g (1%)

Saturated Fat

0g (%)

Cholesterol

0mg (%)

Sodium

25mg (1%)

Total Carbs

6g (2%)

Dietary Fiber

3g (12%)

Sugars

2g

Protein

2g (4%)

Vitamin A

8%

Vitamin C

120%

Calcium

2%

Iron

0%

For reference only.
Percent values based on
2,000-calorie diet.