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Nutrient-rich, low-calorie, fiber-packed mixed cooked vegetables.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
45
KCAL / 100G
Carbs
8.5g
· 73%
Protein
2g
· 17%
Fat
0.5g
· 10%
Fiber
3g
Vitamins
Vitamin A
380µg · 42% DV
Vitamin K
45µg · 38% DV
Vitamin C
18mg · 20% DV
Folate
40µg · 10% DV
Minerals
Iron
1mg · 6% DV
Potassium ⭐
220mg · 6% DV
Phosphorus
35mg · 5% DV
Calcium
40mg · 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.1g
MONOUNSATURATED
0.15g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 1.7:1
Below the ideal 4:1 — a good omega balance.
Not entirely. Some heat-sensitive vitamins can decrease with long cooking, but fiber and most minerals remain, so gentle steaming or brief cooking usually preserves more quality.
If cooled promptly and stored in a sealed container, they are usually best eaten within 3–4 days. Leaving them at room temperature for too long increases food safety risk.
Yes, they freeze well in portions. The texture may soften after thawing, so they are often best reused in soups, sautés, stews, or egg dishes.
They pair well with protein-rich foods such as eggs, yogurt, beans, chicken, fish, or tofu alternatives that fit your eating style. Adding a little olive oil can also help with absorption of fat-soluble compounds.
A very large serving right before training may feel heavy for some people because of the fiber. After exercise, they work well as part of a meal that also includes protein and a carbohydrate source if needed.
No, eating them at night does not inherently cause weight gain. Overall intake across the day and what you add to them, such as rich sauces or lots of oil, matters more.
Overcooking can dull flavor and bring out bitterness in some vegetables. Shorter cooking, proper seasoning, lemon juice, garlic, herbs, or spices usually improves the taste.
Neither is always better. Some nutrients are better preserved raw, while others may become easier to absorb after cooking, so eating both forms is a practical approach.
Many people tolerate cooked vegetables better than raw ones, but not everyone. Ingredients such as cabbage, broccoli, cauliflower, or onion can still cause gas or bloating in sensitive individuals.
People taking blood thinners should be mindful if the mix contains a lot of vitamin K–rich leafy greens and keep intake consistent. Those with IBS, reflux, or specific trigger foods may also need to choose the vegetable mix carefully.
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.