Vegetables, mixed, canned, drained solids
Whole food · Vegetables and Vegetable Products
This is a convenient medley of tender-crisp vegetables—typically carrots, green beans, corn, peas, and lima beans—preserved at peak ripeness and then drained. The texture is pleasantly soft with a slight bite, offering a mild, sweet, and savory vegetable flavor. It's a low-calorie, high-fiber staple, providing a quick source of plant-based protein and essential vitamins.
Calorie split: 21% protein · 75% carbs · 5% fat
↓ Full nutrition💚 Why it's loved
People love it for its unmatched convenience and consistent quality, delivering a balanced vegetable side in minutes. Its mild, familiar flavor makes it a versatile canvas for countless global seasonings and cooking methods.
⚠️ Watch-outs & how to enjoy it better
The canning process can reduce heat-sensitive vitamins (like vitamin C) and may add sodium for preservation. Some may find the texture softer than fresh. To counteract, look for 'no salt added' versions and rinse well; pair with a fresh, crunchy element like a salad or a source of fat like olive oil to enhance nutrient absorption.
Key benefits
- Excellent source of dietary fiber for digestive health.
- Provides a mix of vitamins A, C, K, and B vitamins from varied vegetables.
- Very low in fat and cholesterol-free.
- Offers a convenient, year-round source of plant-based nutrients.
- Contains antioxidants like beta-carotene from carrots and lutein from green beans.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The practice of canning mixed vegetables was popularized for military rations during World War II, providing soldiers with a shelf-stable, nutrient-dense meal component.
Full nutrition (USDA data · scales with serving)
| Water | 87.0 g |
| Energy | 49.0 kcal |
| Energy | 204 kj |
| Protein | 2.6 g |
| Total lipid (fat) | 0.25 g |
| Ash | 0.89 g |
| Carbohydrate, by difference | 9.3 g |
| Fiber, total dietary | 3.0 g |
| Total Sugars | 2.4 g |
| Calcium, Ca | 27.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 42.0 mg |
| Potassium, K | 291 mg |
| Sodium, Na | 214 mg |
| Zinc, Zn | 0.41 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.57 mg |
| Selenium, Se | 0.30 ug |
| Fluoride, F | 37.0 ug |
| Vitamin C, total ascorbic acid | 5.0 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.05 mg |
| Niacin | 0.58 mg |
| Pantothenic acid | 0.14 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 24.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 24.0 ug |
| Folate, DFE | 24.0 ug |
| Choline, total | 18.6 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 583 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 5670 ug |
| Carotene, alpha | 2636 ug |
| Cryptoxanthin, beta | 5.0 ug |
| Vitamin A, IU | 11651 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 493 ug |
| Vitamin E (alpha-tocopherol) | 0.29 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 18.2 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.05 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.04 g |
| SFA 18:0 | 0.01 g |
| Fatty acids, total monounsaturated | 0.02 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.01 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.12 g |
| PUFA 18:2 | 0.09 g |
| PUFA 18:3 | 0.03 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 |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.03 g |
| Threonine | 0.10 g |
| Isoleucine | 0.13 g |
| Leucine | 0.17 g |
| Lysine | 0.15 g |
| Methionine | 0.03 g |
| Cystine | 0.02 g |
| Phenylalanine | 0.11 g |
| Tyrosine | 0.07 g |
| Valine | 0.14 g |
| Arginine | 0.17 g |
| Histidine | 0.07 g |
| Alanine | 0.11 g |
| Aspartic acid | 0.27 g |
| Glutamic acid | 0.35 g |
| Glycine | 0.09 g |
| Proline | 0.06 g |
| Serine | 0.12 g |
FAQ
Are canned mixed vegetables as nutritious as fresh?
They are often comparable, as canning preserves nutrients at peak ripeness. While some heat-sensitive vitamins (like vitamin C) may be reduced, others (like beta-carotene) remain stable. They are an excellent, affordable way to meet daily vegetable intake goals.
How should I store leftovers from a can?
Transfer any unused, drained vegetables to an airtight container and refrigerate. Use within 3-4 days. Freezing is not recommended as it will further soften the texture.
Why are the vegetables sometimes a bit soft?
The canning process involves heating the sealed container to sterilize it, which cooks the vegetables. This softens their texture but ensures safety and long shelf life. For a firmer bite, you can briefly sauté or roast them after draining.
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 0.49 kcal/g · 21% calories from protein · 3.0 g fiber · 2.4 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: 0.74 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.