Classic mixed vegetables, canned, reduced sodium, cooked, fat added, NS as to fat type
Common food
This is a convenient blend of classic vegetables like carrots, corn, green beans, and peas, canned in a reduced-sodium brine and lightly cooked with a small amount of added fat. The texture is uniformly tender, with a mild, savory flavor that's more about comfort than complexity. Nutritionally, it's a low-calorie source of fiber and carbohydrates, with a modest fat content from the added oil or butter.
Calorie split: 11% protein · 50% carbs · 40% fat
↓ Full nutrition💚 Why it's loved
People love it for its ultimate convenience and nostalgic comfort, offering a ready-to-eat side dish that's familiar and versatile. It's a staple in many households for its ability to quickly round out a meal with minimal effort.
⚠️ Watch-outs & how to enjoy it better
The soft, uniform texture from canning can be less appealing than fresh or frozen vegetables, and the added fat may not be ideal for those on very low-fat diets. To counteract this, pair it with a lean protein source like grilled chicken or fish, and consider adding a squeeze of lemon or fresh herbs to boost flavor without extra sodium or fat.
Key benefits
- Low in calories (68 kcal per 100g)
- Good source of dietary fiber (2.3g per 100g)
- Provides a mix of vitamins and minerals from diverse vegetables
- Convenient and shelf-stable for quick meal preparation
- Reduced sodium version helps manage salt intake
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The practice of canning mixed vegetables became widespread in the early 20th century, driven by the need for shelf-stable, affordable food during wartime and economic depression.
Full nutrition (USDA data · scales with serving)
| Water | 85.1 g |
| Energy | 68.0 kcal |
| Protein | 1.9 g |
| Total lipid (fat) | 3.2 g |
| Carbohydrate, by difference | 8.9 g |
| Fiber, total dietary | 2.3 g |
| Total Sugars | 2.9 g |
| Calcium, Ca | 24.0 mg |
| Iron, Fe | 0.79 mg |
| Magnesium, Mg | 14.0 mg |
| Phosphorus, P | 38.0 mg |
| Potassium, K | 128 mg |
| Sodium, Na | 24.0 mg |
| Zinc, Zn | 0.43 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 0.70 ug |
| Vitamin C, total ascorbic acid | 4.3 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.04 mg |
| Niacin | 0.64 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 26.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 26.0 ug |
| Folate, DFE | 26.0 ug |
| Choline, total | 15.4 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 174 ug |
| Retinol | 12.0 ug |
| Carotene, beta | 1592 ug |
| Carotene, alpha | 711 ug |
| Cryptoxanthin, beta | 10.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 780 ug |
| Vitamin E (alpha-tocopherol) | 0.61 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 19.1 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.79 g |
| SFA 4:0 | 0.02 g |
| SFA 6:0 | 0.01 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.07 g |
| SFA 16:0 | 0.45 g |
| SFA 18:0 | 0.15 g |
| Fatty acids, total monounsaturated | 1.0 g |
| MUFA 16:1 | 0.02 g |
| MUFA 18:1 | 0.99 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.97 g |
| PUFA 18:2 | 0.83 g |
| PUFA 18:3 | 0.14 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 2.0 mg |
FAQ
What vegetables are typically in a classic mixed vegetable blend?
A classic blend usually includes carrots, corn, green beans, and peas, sometimes with lima beans or potatoes.
Is reduced sodium the same as no sodium?
No, reduced sodium means it has at least 25% less sodium than the regular version, but it still contains some sodium.
How does the added fat affect nutrition?
The added fat, which could be butter, oil, or lard, increases the calorie and fat content slightly (3.2g per 100g) compared to plain canned vegetables.
Can I use this in place of fresh vegetables?
Yes, it's a convenient substitute in cooked dishes like casseroles, soups, and stews, though the texture and flavor may differ slightly.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.68 kcal/g · 11% calories from protein · 2.3 g fiber · 2.9 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.19 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.