Grilled Brussels Sprouts with Salsa Sauce




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Ingredients:

4 servings
Brussels Sprouts 500 g
Olive Oil 5 dessert spoons (25 g)
For the sauce;
Green pepper 2 medium sized
Tomato 4 medium sized
Onion 1 medium sized
Garlic 2 cloves
Lemon juice 1 tablespoon
Parsley 2 sprigs
Black pepper

Recipe:


Wash the tomatoes, remove the seeds and mash the tomatoes in a blender. Add chopped onions and peppers to the tomatoes. Mince garlic and parsley and add them to the mixture. Add lemon juice and spices on top and combine the mixture. Boil the Brussels sprouts for 20-25 minutes and threading them to shishes. Add olive oil and spices, bake the brussels sprout shishes. Serve with the salsa sauce.

Energy and Nutrition Facts:

Nutrition Facts 1 serving (%) Daily Value
Women (age 19 and over)Men (age 19 and over)
Energy 142 kcal 7 7
Carbohydrate 10.7 g 4 4
Protein 7.7 g 14 14
Fat 8.2 g 11 11
Fiber 7.1 g 27 27
Vitamin A 293.8 mcg 37 29
Vitamin E (equivalent) 3.2 mg 27 23
Vitamin B2 0.2 mg 20 17
Total Folic Acid 165.2 mcg 41 41
Calcium 81.9 mg 8 8
Iron 2.6 mg 18 26
Zinc 1.1 mg 16 11
Vitamin C 207.9 mg 100 100
Potassium 942.5 mg 27 27
Phosphorus 165.9 mg 24 24
Magnesium 53.5 mg 18 15
Vitamin B6 0.6 mg 49 39


Grilled Brussels Sprouts with Salsa Sauce (Main Ingredient: Brussels Sprouts)



Vitamin K in the Brussels Sprouts may support the repair of bone tissues.
Vitamin C in its content can contribute to immune system functions.
Folic acid content may support the development of the fetus during pregnancy.



References:

- Ministry of Food, Agriculture and Livestock, TURKISH FOOD CODEX LABELLING REGULATION, December 29, 2011. http://www.resmigazete.gov.tr/eskiler/2011/12/20111229M3-7.htm
- Nutrition Information Systems (BEBIS 7.2)
- EFSA Scientific Opinion. 2009;7(9):1226, 2010;8(10):1815; 2009;7(9):1226. European Commission Regulation (EU) No: 432/2012 of 16/05/2012






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Grilled Brussels Sprouts with Salsa Sauce Energy and Nutrition Facts

Nutritional Information In 1 serving
Energy 354 kcal
Carbohydrate 21.2 g
Protein 30.7 g
Fat 15.6 g
Fiber 9.2 g
Vitamin A 330,1 mcg
Vitamin E (equivalent) 8.2 mg
Vitamin B2 0.4 mg
Total Folic Acid 177,3 mcg
Calcium 122.5 mg
Iron 3.6 mg
Zinc 2.3 mg
Vitamin C 209.4 mg
Potassium 1289.5 mg
Phosphorus 380.9 mg
Magnesium 87.8 mg
Omega-3 0.3 g
Vitamin B6 1.1 mg

Ashura: Ashura contributes energy, carbohydrate, fat and protein intake in a balanced way.
In addition, ashura supports calcium, fiber, vitamins B and E intake.
Since the ashura is very rich and balanced in terms of energy and nutritional content, pregnant and nursing women, children and teens, athletes as well as the workers, can consume it.
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Banana: Vitamin B6 in banana can support the functions of the nervous system.
Vitamin K content in the banana can contribute to the construction and formation of bones.
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Bulgur: Bulgur can contribute to the immune system by supporting daily zinc intake.
It can support protein metabolism with vitamin B6 content of the bulgur.
The iron content of bulgur can help prevent anemia.
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Carrot: Vitamin A of carrot contributes to the maintenance of normal vision functions.
Carrots can help regulation of blood sugar with its fiber content.
With its fiber content, the carrot can support the digestive system functions.
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Celery: Vitamin B6 in celery can contribute to the maintenance of normal protein and glycogen metabolism.
Vitamin K content may play a role in the repair and protection of bone tissue.
Celery is high in fiber which can help to regulate blood sugar.
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Egg: Egg plays a regulatory role in iron metabolism with its riboflavin content.
Containing B12 vitamin, eggs may contribute to the production of red blood cells.
The egg can protect the cells from metabolic stress with its vitamin E content.
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Brussels Sprouts: Vitamin K in the Brussels Sprouts may support the repair of bone tissues.
Vitamin C in its content can contribute to immune system functions.
Folic acid content may support the development of the fetus during pregnancy.
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Whole-grain bread: Whole-grain bread can contribute to daily protein intake.
Whole-grain bread can support daily fiber intake with its pulp content.
Vitamin B6 content of bread may contribute to normal nervous system functions.
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Walnut: Walnut can protect the cells from metabolic stress with its vitamin E content.
With its magnesium content, walnut can contribute to the nervous system functions.
Its potassium content can support the normal functions of muscles.
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Red Meat: Red meat’s protein content can support daily protein intake.
In addition, it may contribute to protein synthesis with its content of zinc.
With its vitamin B12 content, red meat can support the nervous system as well as the immune system.
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Mushroom: Phosphorus in the mushroom can support the formation of bones and tooth.
Vitamin B2 cells may contribute to the protection from oxidative stress.
The mushroom can contribute to daily protein intake with its protein content.
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Cauliflower: Cauliflower may contribute to the repair of bone tissues with K vitamin in its content.
Cauliflower can support the production of collagen for skin protection and renewal with vitamin C content.
Vitamin B6 content of cauliflower can help avoid fatigue and exhaustion.
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