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 |
120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 1% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 480 mg | 20% | |
| Total Carbohydrates | 24 g | 8% | |
| Dietary Fiber | 7.2 g | 25% | |
| Sugars | 7.2 g | ||
| protein | 4.8 g | 9% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 720 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 veggies
Cooked veggies are a versatile and nutritious food option found in cuisines worldwide. Typically, they include a mix of broccoli, carrots, zucchini, squash, bell peppers, spinach, and other vegetables, lightly steamed, sautéed, roasted, or boiled to enhance flavor and texture. Originating as staples in Mediterranean, Asian, and Western diets, cooked vegetables are packed with vitamins such as A, C, and K, minerals like potassium and magnesium, and dietary fiber, which support digestion and overall health. Cooking can make certain nutrients, like lycopene in tomatoes and beta-carotene in carrots, more bioavailable but may reduce water-soluble vitamins like vitamin C. They are usually low in fat and calories when prepared with minimal added oils, butter, or sauces, making them a heart-healthy choice. To maximize their nutritional benefits, aim for simple preparation methods and a colorful variety to ensure a broad spectrum of nutrients.
