Brussels Sprouts, Buttered - Atkins Lc-2.3/sdairy- butter, veg- cabbage 1 pint brussels sprouts 2 tbs butter 1 dash salt and pepper 1 pinch (.2 g) nutmeg; (optional) Brussels sprouts are delicate tiny cabbages, which are high in vitamins A and C. To preserve their sweetness, don't overcook them. 1. Remove outer leaves from sprouts, and trim. Halve the sprouts by cutting through the stem end. 2. Cook in lightly salted boiling water 7-8 minutes until just tender. Drain. 3. Melt butter in a medium sauté pan over medium heat. Add sprouts and toss to coat; season to taste with salt and pepper. Prep time: 5 minutes Bake/Cook time: 10 minutes Carbohydrates: 6.5 grams Net Carbs: 4.5 grams Fiber: 2 grams Protein: 2 grams Fat: 7.5 grams Calories: 96 NYC Nutrition Analysis (per serving or yield unit): water=37.4 g; calories=69.32; protein=1.49 g; total fat=5.9 g; carbohydrate=3.82 g; dietary fiber=1.55 g; ash=0.74 g; calcium=19.64 mg; phosphorus=30.88 mg; iron=0.61 mg; sodium=107.9 mg; potassium=166.4 mg; magnesium=9.98 mg; zinc=0.18 mg; copper=0.03 mg; manganese=0.14 mg; vitamin A=589.4 IU; vitamin E=0.48 mg ATE; thiamin=0.06 mg; riboflavin=0.04 mg; niacin=0.32 mg; pantothenic acid=0.14 mg; vitamin B6=0.09 mg; folate=26.02 ug; vitamin C=35.78 mg; saturated fat=3.62 g; monounsaturated fat=1.67 g; polyunsaturated fat=0.28 g; cholesterol=15.11 mg; selenium=0.75 ug; refuse=8.39%; %cal as carb:prot:fat=21:8:71; WW Pts=1.57; (complete analysis) |
