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 | 0.1 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 | 4.8 g | ||
| protein | 4.8 g | 9% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 95.2 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 714.3 mg | 15% | |
* 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 Boiled vegetable
Boiled vegetables are a simple and versatile dish prepared by cooking various vegetables in water until tender. Commonly included are carrots, potatoes, broccoli, spinach, peas, and beans, though regional preferences vary. This cooking method is widely used in global cuisines, including European, Asian, and African traditions, often as a standalone dish or a base for soups, stews, and salads. Boiling enhances digestion by softening fibers and is a low-fat cooking method that retains essential vitamins like B and C if not overcooked. They're rich in antioxidants, minerals, and dietary fiber, which support heart health and aid digestion. However, prolonged boiling can leach water-soluble nutrients, slightly reducing their nutritional value. Opting for minimal seasoning and avoiding excess salt or butter ensures boiled vegetables remain a healthy and nutrient-packed addition to any meal.
