Vegetables, mixed, frozen, cooked, boiled, drained, without salt

Plant foods · Vegetables · All vegetables

g
Macronutrients 66 / 100 How is this scored?

Composition

Energy

Protein 2.9 g · 11 kcal/100g
Fat 0.2 g · 1 kcal/100g
Carbs 13.1 g · 52 kcal/100g
Fiber 4.4 g
Water 83 g
Total energy 65 kcal

Energy is predominantly from carbs (80%); EFSA recommends 45–60% for a balanced diet

Fat quality 65 / 100 How is this scored?
Total fat
0.2g
Saturated
0.0g
Monounsat.
0.0g
Polyunsat.
0.1g
Omega-6
0.05g

Saturated fat is 0.4% of energy, within the WHO limit of 10%.

Protein quality 95 / 100 How is this scored?
Histidine 100%
Isoleucine 100%
Leucine 100%
Lysine 100%
Methionine + Cysteine 95%
Phenylalanine + Tyrosine 100%
Threonine 100%
Tryptophan 100%
Valine 100%

Limiting amino acid is Methionine + Cysteine (95% of FAO reference). Combining with complementary protein sources raises the overall score.

Micronutrients 35 / 100 How is this scored?

Vitamins

Vitamin A 214 µg
Vitamin C 3.2 mg
Vitamin D 0.0 µg
Vitamin E 0.4 mg
Vitamin K 24 µg
Thiamin (B1) 0.07 mg
Riboflavin (B2) 0.12 mg
Niacin (B3) 0.9 mg
Pantothenic (B5) 0.2 mg
Vitamin B6 0.07 mg
Folate (B9) 19 µg
Vitamin B12 0.00 µg

Minerals

Calcium 25 mg
Iron 0.8 mg
Magnesium 22 mg
Phosphorus 51 mg
Potassium 169 mg
Sodium 35 mg
Zinc 0.5 mg
Copper 0.08 mg
Manganese 0.38 mg
Selenium 0.3 µg

Notable source of Vitamin K (31% of EU NRV per 100 g). Score averages coverage across 21 tracked nutrients.