1 serving (100 grams) contains 35 calories, 2.0 grams of protein, 0.2 grams of fat, and 7.0 grams of carbohydrates.
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Nutrition Information
Calories |
83.3 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 0% | |
| Saturated Fat | 0 g | 0% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 47.6 mg | 2% | |
| Total Carbohydrates | 16.7 g | 6% | |
| Dietary Fiber | 7.1 g | 25% | |
| Sugars | 7.1 g | ||
| protein | 4.8 g | 9% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 95.2 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 476.2 mg | 10% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Blanched vegetables
Blanched vegetables are a versatile addition to many dishes, offering enhanced color, texture, and nutrient preservation. This cooking method involves briefly boiling or steaming vegetables like broccoli, spinach, carrots, or green beans, followed by immediate cooling in ice water to halt further cooking. Common in European and Asian cuisines, blanching is often a preparatory step for stir-fries, salads, or freezing. Nutritionally, blanched vegetables retain essential vitamins and minerals, such as vitamin C and potassium, and are easier to digest due to reduced fiber rigidity. They are low in calories and fat, making them a healthy choice for those monitoring weight or seeking nutrient-dense foods. However, over-blanching can lead to nutrient loss, so timing is key. This method also helps preserve the vegetables' vibrant appearance while reducing bitterness, creating a visually appealing and health-conscious addition to any meal.
