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Fiber-rich vegetable mix high in vitamin A
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
41
KCAL / 100G
Carbs
8.2g
· 77%
Protein
1.8g
· 17%
Fat
0.3g
· 6%
Fiber
3.1g
Vitamins
Vitamin K
58µg · 48% DV
Vitamin C
42mg · 47% DV
Vitamin A
390µg · 43% DV
Folate
49µg · 12% DV
Minerals
Potassium ⭐
278mg · 8% DV
Iron
1mg · 6% DV
Phosphorus
43mg · 6% DV
Calcium
39mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.05g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.09g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Light steaming or quick sautéing usually preserves texture and nutrients better than prolonged boiling. Long cooking times can increase the loss of some water-soluble vitamins.
No, fiber is not destroyed completely by boiling. Cooking mainly softens the structure, though some other compounds may leach into the water.
Both can fit a healthy diet. Raw keeps them crisp, while cooking can make them easier to digest and more enjoyable for some people.
Add a protein source such as eggs, yogurt, beans, fish, or chicken to make the meal more complete. Including a little olive oil or another fat can also help with absorption of fat-soluble compounds.
They can work before exercise as a light side or snack if your stomach tolerates them well. After training, they are usually better paired with a protein-rich food for recovery.
They can in some people, especially broccoli, which may cause gas or bloating. Smaller portions and thorough cooking often make them easier to tolerate.
Whole pieces generally keep better than chopped ones. Once cut, they should be stored in a sealed container and eaten sooner for best quality.
Yes, both freeze well. Brief blanching before freezing usually helps preserve color, texture, and flavor.
People with sensitive digestion may tolerate broccoli less well than carrots. Those taking blood thinners should also avoid making sudden large changes in their intake of vitamin K-rich green vegetables.
A common myth is that vegetables are only healthy when eaten raw. In reality, proper cooking can improve digestibility and still leave them as a nutritious choice.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.