1 serving (100 grams) contains 35 calories, 2.5 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 | 71.4 mg | 3% | |
| Total Carbohydrates | 16.7 g | 6% | |
| Dietary Fiber | 7.1 g | 25% | |
| Sugars | 8.3 g | ||
| protein | 6.0 g | 12% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 95.2 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 595.2 mg | 12% | |
* 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 Steamed vegetables
Steamed vegetables are a medley of fresh, nutrient-rich produce cooked gently through steam to preserve their natural flavors and nutritional value. Commonly found across various cuisines worldwide, they typically include carrots, broccoli, cauliflower, zucchini, bell peppers, green beans, and other seasonal vegetables. This cooking method originates from practices that emphasize simplicity and health, particularly in Asian and Mediterranean diets. Steaming is a low-calorie way to prepare vegetables, helping to retain essential vitamins, minerals, and antioxidants that may diminish with other cooking methods. These veggies are naturally low in fat, cholesterol, and sodium, making them a heart-healthy choice. However, they may be bland without seasoning or sauces, and added dressings might increase calorie and fat content. As a versatile side dish or base for mains, steamed vegetables provide a nutritious foundation for balanced meals.
