• low fat 1.69g 1.69%
  • low sat fat 0.32g 0.32%
  • low salt 66.18mg 0.06%
  • low sugar 2.59g 2.59%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Cook brussels sprouts in boiling water until soft. Drain and place in a casserole dish.
  2. Cover with tomatoes and chives. Sprinkle with nutmeg and lightly cover with yoghurt.
  3. Sprinkle with grated cheese and slivered almonds and bake in moderate oven (180°C) for 20 to 30 minutes or until browned.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
398.00g
100.00g
Energy (kJ)
784.78kJ
197.18kJ
Protein (g)
17.34g
4.36g
Total fat (g)
6.73g
1.69g
- Saturated fat (g)
1.26g
0.32g
- Polyunsaturated fat (g)
1.39g
0.35g
- Monounsaturated fat (g)
2.63g
0.66g
Cholesterol (mg)
8.16mg
2.05mg
Carbohydrate-available (g)
10.57g
2.66g
CarbohydrateSE (g)
10.57g
2.66g
- Sugars (g)
10.32g
2.59g
Water (g)
347.79g
87.39g
Dietary fibre (g)
7.68g
1.93g
Thiamin (mg)
0.29mg
0.07mg
Riboflavin (mg)
0.54mg
0.14mg
Niacin (mg)
2.57mg
0.64mg
Niacin equivalents (mg)
5.81mg
1.46mg
Vitamin C (mg)
170.84mg
42.92mg
Total folate (ug)
172.54ug
43.35ug
Total vitamin A equivalents (ug)
161.34ug
40.54ug
Retinol (ug)
11.90ug
2.99ug
Beta carotene equivalents (ug)
902.74ug
226.82ug
Sodium (mg)
263.41mg
66.18mg
Potassium (mg)
1090.22mg
273.92mg
Magnesium (mg)
82.47mg
20.72mg
Calcium (mg)
348.95mg
87.68mg
Phosphorus (mg)
370.23mg
93.02mg
Iron (mg)
2.15mg
0.54mg
Zinc (mg)
2.20mg
0.55mg

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