This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011
12 | Brussels sprouts | 300 g | |
ground pepper to taste [optional] | |||
1 pinch | salt [optional] | 0.2 g | |
1 tbsp | extra virgin olive oil | 15 mL | |
1 tsp | lemon juice, freshly squeezed | 1/4 lemon |
per 1 serving (140 g)
Amount % Daily Value |
Calories 90 |
Fat 5 g 8 % |
Saturated
0.8 g
4 % |
Cholesterol 0 mg |
Sodium 30 mg 1 % |
Carbohydrate 10 g 3 % |
Fibre 5 g 19 % |
Sugars 2 g |
Net Carbs 5 g |
Protein 3 g |
Vitamin A 25 % |
Vitamin C 142 % |
Calcium 4 % |
Iron 12 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Vegetables | 1 |
Fats | 1 |