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Green Giant Cut Broccoli Valley Selections 500 g (frozen)

500g $0.96 per 100g
$4.79

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Brand

Green Giant

Cooking & Usage Tips

Hob - From Frozen STOVE TOP DIRECTIONS - PLACE contents of package and 1/2 CUP (125 ML) WATER in large saucepan. - COVER and bring to a boil over medium-high heat. - REDUCE HEAT and cook for 3 TO 5 MINUTES. - DRAIN and serve immediately. TO MAKE 1/2 PACKAGE, reduce water to ¼ CUP (50 ML) and follow directions above. THIS PACKAGE CONTAINS APPROXIMATELY 5, 1 CUP (250 ML) SERVINGS. Microwave - From Frozen MICROWAVE DIRECTIONS IMPORTANT: Because microwaves cook differently, times are approximate. - PLACE contents of package and ¼ CUP (50 ML) WATER in large microwaveable dish. - COVER and microwave at high power for 7 TO 9 MINUTES, STIRRING HALFWAY through cooktime. - DRAIN and serve immediately. TO MAKE 1/2 PACKAGE, reduce water to 2 tbsp (25 mL) and microwave for 4 TO 6 MINUTES.

Ingredients

Cut Broccoli

Storage

Keep frozen STORE tightly closed in freezer.

Preparation And Usage

DO NOT REFREEZE thawed product. IF THAWED cook immediately. CHEF'S TIP: ONE-POT WONDER! Add frozen broccoli to boiling pasta water during last 5 minutes of cooking; drain. Toss with Alfredo sauce and freshly grated parmesan cheese.

Nutritional Information


Calories                       % Daily Value
Fat                      
 Saturated                      
 + Trans 
 Polyunsaturated 
  Omega6 
  Omega3 
 Monounsaturated  
Carbohydrate                      
 Fibre                      
 Sugars                      
 SugarAlcohols 
Protein 
Cholesterol 
Sodium                      
Potassium                      
Calcium                      
Iron                      

Disclaimer

We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.​