Know what’s on your plate
Mixed vegetables
Calories & nutrition facts
frozen, raw
Nutrition facts
Per 100 g% DV- Calories 65 kcal —
- Protein 2.3 g 5%
- Carbohydrate 5.7 g 2%
- Fat 2.7 g 3%
- Saturated fat 0.8 g 4%
- Fibre 4.7 g 17%
- Sugars 2.2 g —
- Sodium 47 mg 2%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 41.7 µg 5%
- Vitamin C 10.4 mg 12%
- Vitamin D 0 µg 0%
- Thiamin (B1) 0.12 mg 10%
- Riboflavin (B2) 0.09 mg 7%
- Niacin (B3) 1.3 mg 8%
- Pantothenic acid (B5) 0.16 mg 3%
- Vitamin B6 0.1 mg 6%
Minerals
- Calcium 25 mg 2%
- Iron 0.95 mg 5%
- Magnesium 24 mg 6%
- Phosphorus 59 mg 5%
- Potassium 212 mg 5%
- Zinc 0.45 mg 4%
- Copper 0.09 mg 10%
- Manganese 0.24 mg 10%
Similar foods
- Mixed vegetables for soupsfrozen, raw34 kcal / 100 g
- Mixed vegetables for couscousfrozen, raw44 kcal / 100 g
- Mixed vegetables for ratatouillefrozen21 kcal / 100 g
- Mixed vegetables peas and carrotsdeep-frozen62 kcal / 100 g
- Mexican style mixed vegetablesdeep-frozen57 kcal / 100 g
- Vegetable mixfrozen, carrot, bean, pea, cauliflower42 kcal / 100 g
- Mixed diced vegetablespre-cooked, to be recooked, frozen62 kcal / 100 g
- Vegetable mix with peas and carrotfrozen product60 kcal / 100 g
- Thinly-shredded or diced vegetablesfrozen, raw28 kcal / 100 g
- Carrot cauliflower green beans peasfrozen34 kcal / 100 g
Questions about Mixed vegetables
How do you cook frozen mixed vegetables without making them soggy?
Cook them straight from frozen in a wide, hot pan with a little oil, stirring for about 6–8 minutes. Avoid crowding the pan; a single layer lets moisture evaporate instead of steaming the vegetables.
Can you roast mixed vegetables from frozen?
Yes, but they brown better if you thaw them first and pat them dry. Toss with oil and roast in a single layer at 220 °C for about 20–30 minutes, turning once.
What can you make with mixed vegetables and rice?
Stir-fry them with cooked rice, a little oil and soy sauce for a quick fried rice; add beaten egg or tofu if you like. For a softer dish, stir them into rice during the last few minutes of cooking, with a splash of stock.
Can you use mixed vegetables in soup?
Yes. Add them to simmering stock and cook until tender, usually about 5–10 minutes if frozen; they also work in lentil soup, minestrone and chicken soup. Add delicate vegetables towards the end so they do not turn mushy.
How should you store leftover cooked mixed vegetables?
Cool them promptly, put them in a covered container and refrigerate within two hours. Eat within 3–4 days, or freeze them; reheat until steaming hot throughout.
Can mixed vegetables replace fresh vegetables in a recipe?
Usually, especially in soups, stews, casseroles and fried rice. Add frozen vegetables directly to hot dishes, allow a little extra cooking time, and avoid them in recipes where fresh vegetables need to stay crisp or roast dry.
Are mixed vegetables a source of fibre?
Yes. A 100 g portion provides 4.7 g of fibre, though the amount varies with the vegetables in the mix.
Source: ANSES–Ciqual (France) 20101 · per 100 g · carbohydrate per EU label, fibre excluded
