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 | 47.6 mg | 2% | |
| Total Carbohydrates | 23.8 g | 8% | |
| 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 | 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 Vegtables
Vegetables are nutrient-dense edible plants that come in a wide variety of colors, flavors, and textures, forming an essential part of global cuisines. Originating from diverse regions worldwide, they include leafy greens, roots, stems, flowers, and seeds. Rich in vitamins, minerals, fiber, and antioxidants, vegetables help support digestion, boost immunity, and reduce the risk of chronic diseases. Common nutrients include vitamin C, potassium, and folate, which contribute to heart health, brain function, and energy production. Low in calories and fats, vegetables are a cornerstone of balanced diets, adaptable for steaming, roasting, stir-frying, or raw consumption. However, preparation methods like frying or heavy seasoning can reduce their health benefits. Staple varieties include spinach, carrots, broccoli, and eggplant, each offering unique nutritional profiles and culinary versatility. From salads to sautés, vegetables are celebrated for their contribution to both taste and well-being.
