Vegetables, mixed, frozen, cooked, boiled, drained, with salt
Whole food · Vegetables and Vegetable Products
A vibrant medley of peas, carrots, corn, and green beans, flash-frozen at peak freshness and then boiled until tender-crisp. The texture is pleasantly varied—soft carrots, pop-in-your-mouth peas—with a clean, subtly sweet vegetable flavor enhanced by a hint of salt. Nutritionally, it's a low-calorie, high-fiber powerhouse, delivering a solid dose of complex carbs for sustained energy.
💚 Why it's loved
People adore it for its unmatched convenience and reliability—it's a flash-frozen snapshot of summer's best, ready in minutes. Its mild, sweet flavor and colorful appearance make it a universally accepted side that complements everything from roasted chicken to savory stews.
⚠️ Watch-outs & how to enjoy it better
The added salt can be a concern for those monitoring sodium intake, and the starchy carbs (like corn and peas) may cause faster blood sugar rises in some individuals. To counteract, rinse the cooked vegetables lightly to reduce surface sodium, and always pair them with a protein (like beans, tofu, or meat) and a healthy fat (like olive oil or avocado) to slow digestion and balance the meal.
Key benefits
- Excellent source of dietary fiber for digestive health.
- Very low in fat, making it a heart-healthy side dish.
- Provides a spectrum of vitamins and minerals from diverse vegetables.
- Convenient and reduces food waste with a long freezer life.
- Quick-cooking base for countless meals.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The IQF (Individually Quick Frozen) process, which keeps each pea or corn kernel separate, was developed in the 1920s and revolutionized the frozen food industry by preserving texture far better than block freezing.
Full nutrition (scales with serving)
| Water | 83.2 g |
| Energy | 60.0 kcal |
| Energy | 252 kj |
| Protein | 2.9 g |
| Total lipid (fat) | 0.15 g |
| Ash | 0.67 g |
| Carbohydrate, by difference | 13.1 g |
| Fiber, total dietary | 4.4 g |
| Total Sugars | 3.1 g |
| Calcium, Ca | 25.0 mg |
| Iron, Fe | 0.82 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 51.0 mg |
| Potassium, K | 169 mg |
| Sodium, Na | 271 mg |
| Zinc, Zn | 0.49 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.38 mg |
| Selenium, Se | 0.30 ug |
| Vitamin C, total ascorbic acid | 3.2 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.12 mg |
| Niacin | 0.85 mg |
| Pantothenic acid | 0.15 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 19.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 19.0 ug |
| Folate, DFE | 19.0 ug |
| Choline, total | 24.1 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 214 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 2082 ug |
| Carotene, alpha | 968 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 4277 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 637 ug |
| Vitamin E (alpha-tocopherol) | 0.38 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) | 23.5 ug |
| Fatty acids, total saturated | 0.03 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 | 0.03 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.01 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 0.07 g |
| PUFA 18:2 | 0.05 g |
| PUFA 18:3 | 0.02 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
| Tryptophan | 0.03 g |
| Threonine | 0.12 g |
| Isoleucine | 0.14 g |
| Leucine | 0.19 g |
| Lysine | 0.17 g |
| Methionine | 0.03 g |
| Cystine | 0.03 g |
| Phenylalanine | 0.12 g |
| Tyrosine | 0.07 g |
| Valine | 0.15 g |
| Arginine | 0.19 g |
| Histidine | 0.07 g |
| Alanine | 0.12 g |
| Aspartic acid | 0.30 g |
| Glutamic acid | 0.39 g |
| Glycine | 0.10 g |
| Proline | 0.07 g |
| Serine | 0.14 g |
FAQ
Are frozen mixed vegetables as nutritious as fresh?
Often, yes. They are typically frozen within hours of harvest, which locks in vitamins that can degrade in fresh produce during transport and storage. The boiling process can cause some nutrient loss, but it's minimal.
Why does my bag say 'with salt'? Can I get it without?
Salt is added for flavor and to help preserve color. Many brands now offer 'no salt added' versions. You can also rinse the cooked vegetables in a colander to remove some surface sodium.
What's the best way to cook them to avoid mushiness?
Boil in a small amount of water for just 3-5 minutes until heated through and tender-crisp. Steaming or microwaving with a tablespoon of water are even better methods to preserve texture and nutrients.