Marinated Brussels Sprouts

1. Cook sprouts according to package directions.

2. Combine vinegar, oil, garlic, sugar, salt, and hot pepper sauce.

3. Add sprouts and onion; toss.

4. Cover and chill for 8 hours or overnight, stirring often.

5. Drain to serve.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	0.0714 g
Protein	0.3072 g
Carbohydrates	15.453 g
Energy	62.772 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0031 g
Water	12.8399 g
Aspartic acid	0.0147 g
Calcium, Ca	13.326 mg
Lutein + zeaxanthin	103.44 g
Fiber, total dietary	0.279 g
Fatty acids, total saturated 22:0	0.0002 g
Carotene, beta	288.15 g
Niacin	0.0606 mg
Vitamin A, RAE	24 g
Arginine	0.019 g
Riboflavin	0.0064 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0025 g
Glutamic acid	0.0242 g
Sodium, Na	2.724 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0002 g
Total lipid (fat)	0.0714 g
Manganese, Mn	0.0745 mg
Fructose	0.2544 g
Proline	0.003 g
Fatty acids, total saturated 16:0	0.008 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0052 g
Sucrose	13.7074 g
Choline, total	1.212 mg
Sugars, total	14.1874 g
Serine	0.0057 g
Fatty acids, total saturated 10:0	0.0015 g
Fatty acids, total saturated 18:0	0.0014 g
Vitamin B-6	0.0476 mg
Selenium, Se	0.486 g
Ash	0.1297 g
Fatty acids, total saturated 18:1 undifferentiated	0.0025 g
Pantothenic acid	0.0345 mg
Phenylalanine	0.0055 g
Copper, Cu	0.0139 mg
Thiamin	0.0096 mg
Methionine	0.0023 g
Iron, Fe	0.1633 mg
Carbohydrate, by difference	15.453 g
Phosphorus, P	7.728 mg
Folate, total	3.69 g
Alanine	0.004 g
Valine	0.0087 g
Fatty acids, total saturated 18:2 undifferentiated	0.0121 g
Glycine	0.006 g
Glucose (dextrose)	0.1968 g
Fatty acids, total saturated 14:0	0.0007 g
Zinc, Zn	0.0629 mg
Isoleucine	0.0065 g
Fatty acids, total saturated 12:0	0.0004 g
Fatty acids, total polyunsaturated	0.0152 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	0.0092 g
Vitamin A, IU	480.27 IU
Folate, DFE	3.69 g
Tryptophan	0.002 g
Vitamin C, total ascorbic acid	2.544 mg
Fatty acids, total polyunsaturated 16:1 c	0.0002 g
Fatty acids, total polyunsaturated 18:1 c	0.0022 g
Fatty acids, total saturated 20:0	0.0002 g
Tyrosine	0.0024 g
Vitamin K (phylloquinone)	18.807 g
Fatty acids, total saturated	0.0131 g
Histidine	0.0034 g
Fatty acids, total monounsaturated	0.0029 g
Threonine	0.0047 g
Folate, food	3.69 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Fatty acids, total polyunsaturated 24:0	0.0002 g
Vitamin E (alpha-tocopherol)	0.0276 mg
Magnesium, Mg	2.946 mg
Lysine	0.0082 g
Potassium, K	35.112 mg
Cystine	0.002 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 tablespoon	55.062	13.7724	0
Salt	1 teaspoon	0	0	0
Garlic	1 clove	4.47	0.9918	0.015
Olive oil	4 fluid	0	0	0
Green Onion	2 tablespoons	3.24	0.6888	0.0564
tarragon vinegar	4 fluid	0	0	0
pepper sauce	1 dash	0	0	0
brussels sprout	2 packages	0	0	0