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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
They can last up to 12 months in the freezer if kept at a constant temperature of -18°C (0°F).
No, it is usually better to cook them directly from frozen, especially when roasting or air-frying, to prevent them from becoming soggy.
Yes, they are flash-frozen at peak ripeness, which preserves most of their vitamins and minerals, making them nutritionally comparable to fresh.
Choose a bag where the sprouts feel individual and loose; if they are in a solid block, they may have thawed and refrozen.
Roasting at 200°C (400°F) or air-frying are the best methods to achieve a crispy exterior and tender interior.
They are not ideal for raw salads. However, they can be roasted and then added to warm grain salads or bowls.
Fresh brussels sprouts, chopped cabbage, or broccoli florets are the best substitutes.
This usually happens when they are overcooked, which releases sulfur compounds. Cooking them quickly at high heat minimizes this.
Yes, they are relatively low in net carbs and high in fiber, making them an excellent choice for a ketogenic diet.
frozen brussels sprouts is a versatile ingredient found in cuisines around the world. With 43 calories per 100g and 3.4 grams of protein, it's a nutritious addition to many dishes.
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