Sautéed Vegetables

Sautéed Vegetables is a versatile and quick-cooking dish where a medley of fresh vegetables are stir-fried in a small amount of oil over high heat. While its roots are in French culinary technique, it has become a universal staple, with popular variations found in Chinese, Italian, and American cuisines, featuring ingredients like bell peppers, broccoli, carrots, and zucchini.

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🍽️ Nutrition at a glance

This dish is generally low in fat and calories, with a rough ballpark of 100-150 calories per serving, depending on the vegetables and oil used. It is an excellent source of dietary fiber, vitamins (like C, K, and A), and minerals, making it a nutrient-dense, low-carb side dish.

Nutrition breakdown

Calories	80 kcal
Protein	3 g
Carbs	10 g
Fat	4 g
Fiber	4 g
Sugar	5 g
Sodium	200 mg
Vitamin C	45 mg
Vitamin A	300 µg RAE
Vitamin K	60 µg
Potassium	350 mg
Magnesium	25 mg
Manganese	0.4 mg
Folate	70 µg
Iron	1.5 mg

Per 1 cup (150 g) · estimated, varies by recipe

💡 What's interesting

Culturally, sautéed vegetables act as a culinary canvas, adapting to local flavors—from garlic and soy in Asia to herbs and olive oil in the Mediterranean. Nutritionally, the quick cooking method helps preserve the vibrant color, crisp texture, and heat-sensitive nutrients of the vegetables compared to longer cooking methods.