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Brussels sprouts, frozen, unprepared

372 calories in 1 package (2 lb)

Calories in Brussels sprouts, frozen, unprepared
Brussels sprouts, frozen, unprepared Suggest a better name
372 calories in 1 package (2 lb)
1 package = 907g ≈ 2.000lb ≈ 31.99oz
0.41 calories / gram
1 Weight Watchers point
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Calorie Sources:69% carbohydrates; 23% proteins; 8% fats
Fats:3.72 g (31 calories, 0% by weight)
Carbohydrates:71.29 g (255 calories, 8% by weight)
Proteins:34.28 g (84 calories, 4% by weight)
Alcohol:~
Water:789.72 g (87% by weight)
Fat Composition:65% polyunsaturated; 26% saturated; 10% monounsaturated
Trans Fat :~
Dietary Fiber:34.47 g (4% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 package (10 oz)
1 package (2 lb)
Food Group:Vegetables and Vegetable Products
USDA #:11100
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Vitamin A:5596 IU
Retinol:~
Retinol Activity Equivalent:281.17 mcg
α-Carotene:~
β-Carotene:3.36 mg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:907 mcg
Vitamin B-2:1.09 mg
Vitamin B-3:5.71 mg
Vitamin B-5:2.54 mg
Vitamin B-6:1.81 mg
Vitamin B-9:1.12 mg
Food folate:1.12 mg
Dietary Folate Equivalent:1.12 mg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:0.67 g
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):0.24 g
Copper (Cu):272.10 mcg
Fluoride (F):~
Iron (Fe):8.44 mg
Magnesium (Mg):0.18 g
Manganese (Mn):2.81 mg
Phosphorus (P):0.56 g
Potassium (K):3.36 g
Selenium (Se):13.60 mcg
Sodium (Na):90.70 mg
Zinc (Zn):2.81 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:71.29 g
Dietary Fiber:34.47 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:34.28 g
Essential amino acids
Phenylalanine:1.00 g
Leucine:1.54 g
Methionine:0.27 g
Lysine:1.54 g
Isoleucine:1.27 g
Valine:1.54 g
Threonine:1.18 g
Tryptophan:0.36 g
Histidine:0.73 g
Arginine:2.00 g
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:~
Cystine:0.18 g
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:3.72 g
Saturated fatty acids:0.73 g
Monounsaturated fatty acids:0.27 g
Polyunsaturated fatty acids:1.81 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:27.21 mg
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:9.07 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.63 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:36.28 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:27.21 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.18 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.54 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:1.18 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:18.14 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:7.98 g
Caffeine:~
Theobromine:~
Product Type:Brussels
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
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Did you know?...Lemons should be firm and have a bright yellow color. Avoid soft, shriveled lemons with spots. The best lemons will be fine textured and heavy for their size. Thin skinned fruit tends to have more juice, while fruit that has a greenish cast is likely to be more acidic. One medium lemon has about 3 tablespoons of juice and 3 tablespoons of grated peel.
Related: Brussels sprouts, cooked, boiled, drained, without salt
Brussels sprouts, frozen, cooked, boiled, drained, without salt
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