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Hot pot vegetables Calories
A mixed assortment commonly including napa cabbage, mushrooms, leafy greens, carrots, and radish, without broth or sauce.
CALORIES · 100 G
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
100 g of Hot pot vegetables has 25 calories. It contains 4.5 g of carbs, 1.8 g of protein, 0.3 g of fat and 2 g of fiber. Its 65 µg of Vitamin K covers 54% of the Daily Value. Under the NOVA system it is classified as "Minimally Processed".
Hot pot vegetables Nutrition Facts
Selected: 100 g
25
KCAL / 100G
Carbs
4.5g
· 2% DV
Protein
1.8g
· 4% DV
Fat
0.3g
· 0% DV
Fiber
2g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 65% · Protein 26% · Fat 9%
Hot pot vegetables nutrition facts table · 100 g
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 25 kcal | |
| Total fat | 0.3 g | 0% |
| Saturated fat | 0.05 g | 0% |
| Trans fat | 0 g | |
| Sodium | 35 mg | 2% |
| Total carbohydrate | 4.5 g | 2% |
| Fiber | 2 g | 7% |
| Protein | 1.8 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Hot pot vegetables?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 38 kcal |
| 1 ounce (medium) | 28.4 g | 7 kcal |
| 1 piece (small) | 30 g | 8 kcal |
| ½ cup (chopped) | 50 g | 13 kcal |
| 1 piece (medium) | 60 g | 15 kcal |
| 100 g | 100 g | 25 kcal |
| 1 cup (chopped) | 100 g | 25 kcal |
| 2 cup (chopped) | 200 g | 50 kcal |
| 1 serving (large) | 250 g | 63 kcal |
Calculated from 25 calories per 100 g.
Frequently Asked Questions About Hot pot vegetables
What vegetables are usually included in hot pot vegetables?
Hot pot vegetables commonly include napa cabbage, mushrooms, leafy greens, carrots and radish. The exact assortment varies, but these choices offer a mix of textures and cooking times. The vegetables are served raw for cooking at the table, without broth or sauce in the mix.
Which hot pot vegetables absorb the most broth?
Mushrooms, napa cabbage and radish readily take on the flavor of hot pot broth. Cut dense vegetables into thinner pieces so the broth can season them as they cook, and add leafy vegetables near the end so they do not turn limp.
How should you slice napa cabbage for hot pot vegetables?
Cut napa cabbage into broad, bite-sized pieces, keeping the thicker white ribs and tender leaves together. The ribs need more time in the broth, so add them before delicate leaves or separate the ribs and leaves and cook them in stages.
Can you put hot pot vegetables straight into the broth?
Yes, washed and prepared hot pot vegetables can go straight into simmering broth; pre-boiling is usually unnecessary. Add denser pieces first and cook leafy greens in small batches, taking each portion out when it reaches the texture you like.
Do you need to cook hot pot vegetables in a particular order?
Yes, add firm vegetables such as carrots and radish before quick-cooking greens. Mushrooms and thicker cabbage pieces can follow, while spinach and other delicate leaves go in last. This order helps prevent the greens from overcooking while the harder pieces soften.
Can frozen vegetables be used for hot pot vegetables?
Yes, frozen vegetables can be cooked in hot pot, but leafy greens may become soft and watery after thawing. Firmer options such as carrots or mushrooms usually keep their texture better. Add frozen pieces directly to the simmering broth rather than thawing them first.
How do you keep hot pot vegetables from getting soggy?
Cook hot pot vegetables in small batches and remove each type as soon as it is tender. Leaving delicate greens in the broth while other ingredients cook makes them limp. Keeping the broth at a steady simmer also helps avoid rough, uneven cooking.
What can replace mushrooms in hot pot vegetables?
Bok choy, cabbage, radish or thinly sliced carrots can replace mushrooms in hot pot vegetables, though they will not add the same earthy flavor. If you want a similar savory quality, choose a different edible mushroom that holds its shape in hot broth.
What should you serve with hot pot vegetables?
Hot pot vegetables are served with a bubbling broth, with diners cooking the vegetables at the table. Noodles, tofu, meat or seafood are common additions, and dipping sauces can be served on the side. Add ingredients in batches rather than crowding the pot.
Are hot pot vegetables already cooked when sold as a mix?
No, a typical hot pot vegetable mix is a minimally processed assortment of raw, prepared vegetables, not a ready-to-eat cooked dish. Wash the vegetables if needed and cook them in the hot pot broth before eating; the mix itself contains no broth or sauce.
Hot pot vegetables Vitamins & Minerals
Vitamins
Vitamin K
65µg · 54% DV
Vitamin C
22mg · 24% DV
Folate
45µg · 11% DV
Vitamin A
75µg · 8% DV
Minerals
Copper
0.08mg · 9% DV
Manganese
0.2mg · 9% DV
Potassium ⭐
240mg · 7% DV
Phosphorus
38mg · 5% DV
Sodium
35mg · 2% DV
How to Burn Off Hot pot vegetables
To burn the 25 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Hot pot vegetables?
Hot pot vegetables are a flexible assortment for the communal East Asian meal in which diners cook ingredients at the table in a simmering pot. The mix often includes napa cabbage, mushrooms, leafy greens, carrots and radish; it is served without broth or sauce as part of the vegetable selection, rather than being a fixed recipe.
Dip the vegetables into the hot broth and cook them until tender, then enjoy their varied textures alongside tofu, noodles or other hot pot ingredients. Outside East Asia, they also work well in a shared pot at home, especially on a cool evening. They make a low-fat, fibre-containing base for the meal. For a lighter bowl, add plenty of vegetables and go easy on rich dipping sauces.
How Nutritious Is Hot pot vegetables?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Hot pot vegetables Processed?
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.
Does Hot pot vegetables Contain Allergens?
No known major allergens
Which Diets Is Hot pot vegetables Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Hot pot vegetables Fat Profile
SATURATED
0.05g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.