Know what’s on your plate
Mixed vegetables
Calories & nutrition facts
frozen, unprepared
Nutrition facts
Per 100 g% DV- Calories 72 kcal —
- Protein 3.3 g 7%
- Carbohydrate 9.5 g 3%
- Fat 0.5 g 1%
- Saturated fat 0.1 g 0%
- Fibre 4 g 14%
- Sodium 47 mg 2%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 254 µg 28%
- Vitamin C 10.4 mg 12%
- Vitamin D 0 µg 0%
- Vitamin E 1.5 mg 10%
- 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%
- Folate (B9) 29 µg 7%
- Vitamin B12 0 µg 0%
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 11%
- Selenium 0.4 µg 1%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 72 | 3.3 g | 9.5 g | 0.5 g |
| 1 × package (10 oz) | 95 g | 68 | 3.2 g | 9 g | 0.5 g |
| 1 × pack (2-1/2 lb) | 1134 g | 816 | 38 g | 107 g | 5.9 g |
| 2 × package (10 oz) | 190 g | 137 | 6.3 g | 18 g | 1 g |
| ½ × package (10 oz) | 47.5 g | 34 | 1.6 g | 4.5 g | 0.2 g |
| 3 × package (10 oz) | 285 g | 205 | 9.5 g | 27 g | 1.5 g |
| 4 × package (10 oz) | 380 g | 274 | 13 g | 36 g | 2 g |
Similar foods
- Mexican style mixed vegetablesdeep-frozen57 kcal / 100 g
- Mixed vegetables with grainspurchased frozen, cooked122 kcal / 100 g
- Mixed vegetables with saucepurchased frozen, cooked154 kcal / 100 g
- Asian style mixed vegetablesdeep-frozen29 kcal / 100 g
- Mixed vegetables for soupsfrozen, raw34 kcal / 100 g
- Vegetables mixture for soupfrozen, unprepared25 kcal / 100 g
- Vegetable mixfrozen, potato and vegetables62 kcal / 100 g
- Mixed diced vegetablespre-cooked, to be recooked, frozen62 kcal / 100 g
- Peas and carrotsfrozen, unprepared53 kcal / 100 g
- Bean mixfrozen68 kcal / 100 g
Questions about Mixed vegetables
Do you need to thaw mixed vegetables before cooking them?
Usually not. Add frozen mixed vegetables straight to soups, stews and curries; for a stir-fry, cook them in a hot pan in a single layer so excess water can evaporate.
How long should you cook mixed vegetables?
Steam frozen mixed vegetables for about 5–7 minutes, or simmer them for 3–5 minutes, until piping hot and tender. Pieces vary in size, so check the largest ones before serving.
How do you stop mixed vegetables going soggy in a stir-fry?
Use a very hot, wide pan and cook the vegetables from frozen in small batches; overcrowding makes them steam in their own moisture. Add sauce only after the water has cooked off.
What can you make with mixed vegetables?
Stir them into fried rice, pasta, omelettes or a quick curry, or add them to soup and shepherd’s pie filling. For fried rice, cook the vegetables until dry before adding cold cooked rice.
How should you store leftover cooked mixed vegetables?
Cool them promptly, put them in a covered container in the fridge and use within 2 days. Reheat until piping hot throughout, and only reheat them once.
Can you roast mixed vegetables?
Yes, if the pieces are fairly large: toss them with a little oil, spread them out on a baking tray and roast at 220 °C for 20–30 minutes, turning once. Small frozen pieces are more likely to soften than brown.
Can you use mixed vegetables instead of peas and carrots?
Yes, in soups, pies and casseroles; the flavour and texture will be less focused because the mix may include vegetables such as sweetcorn or green beans. Peas and carrots have 53 kcal per 100 g, while mixed vegetables have 72 kcal.
Source: USDA FoodData Central 170471 · per 100 g · carbohydrate per EU label, fibre excluded
