1 serving (100 grams) contains 50 calories, 2.0 grams of protein, 0.5 grams of fat, and 10.0 grams of carbohydrates.
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Nutrition Information
Calories |
119.0 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 1% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 476.2 mg | 20% | |
| Total Carbohydrates | 23.8 g | 8% | |
| Dietary Fiber | 9.5 g | 33% | |
| 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 | 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 Cooked vegetables
Cooked vegetables are a versatile and nutritious component of many global cuisines, celebrated for their rich flavors and health benefits. Commonly included are carrots, broccoli, spinach, zucchini, cauliflower, and green beans, each offering a unique profile of vitamins, minerals, and fiber. Cooking methods like steaming, roasting, or sautéing preserve nutrients while enhancing taste and texture. Originating from diverse culinary traditions—from Mediterranean stir-fries to Asian steamed medleys—cooked vegetables pair well with spices and oils. They are rich in antioxidants, vitamins A, C, and K, and are low in calories, making them excellent for weight management and heart health. However, overcooking can diminish nutrient content, and adding excessive salt or high-fat sauces may reduce their overall health benefits. As a staple for balanced diets, cooked vegetables provide essential nourishment while satisfying a wide range of palates.
