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Source of fiber and micronutrients
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
65
KCAL / 100G
Carbs
12.2g
· 75%
Protein
3.2g
· 20%
Fat
0.4g
· 5%
Fiber
3.8g
Vitamins
Vitamin C
15.5mg · 17% DV
Vitamin K
18µg · 15% DV
Folate
42µg · 11% DV
B6
0.16mg · 9% DV
Minerals
Phosphorus
65mg · 9% DV
Potassium ⭐
250mg · 7% DV
Iron
1mg · 6% DV
Magnesium
22mg · 5% 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
0.07g
MONOUNSATURATED
0.05g
POLYUNSATURATED
0.15g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
Both can be good choices nutritionally, and frozen mixes are often very practical because they are usually frozen soon after harvest. Fresh mixes can taste great, but they spoil faster if not stored well.
Steaming, quick stir-frying, or cooking with very little water usually preserves texture and nutrients better than prolonged boiling. Overcooking can reduce heat-sensitive vitamins and make the vegetables mushy.
Their fiber helps with fullness, but on their own they may not keep everyone satisfied for long. Pairing them with a protein source such as eggs, beans, tofu, fish, or chicken usually makes the meal more sustaining.
Before exercise, a large high-fiber portion may feel heavy for some people, so a smaller serving is often easier to tolerate. After exercise, mixed vegetables work well as part of a meal that also includes protein.
Yes, they are fine in the evening. If you are prone to bloating, very large portions or rich sauces may be less comfortable close to bedtime.
Try cooking them until just tender rather than very soft, and add simple flavor from olive oil, yogurt-based sauces, tomato sauce, herbs, or mild spices. Mixing them into soups, omelets, pasta sauces, or baked dishes can also help.
Cooked mixed vegetables are usually best eaten within 3 to 4 days when stored in a sealed container in the refrigerator. If they smell sour or become slimy, they should be discarded.
Yes, they freeze well, either raw or briefly blanched depending on the vegetables in the mix. Freezing in small airtight portions helps preserve texture and makes them easier to use.
They can for some people, especially if the mix includes vegetables like broccoli, cauliflower, or peas. Starting with a smaller portion and cooking them thoroughly may improve tolerance.
A balanced plate usually includes mixed vegetables, a protein source, and a moderate portion of a carbohydrate-rich food if needed. Good pairings include lentils, yogurt, eggs, whole grains, potatoes, fish, or lean meat.
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Nutrition data compiled from USDA FoodData Central and scientific sources.