MIXED VEGETABLES

Water is a neutral ingredient used as a base or filler in many food products. It is essential for hydration and does not contribute calories or nutrients. In this product, it serves as a medium for the vegetables.

Carrots are a nutritious vegetable rich in beta-carotene, fiber, and antioxidants. They support eye health and may reduce the risk of chronic diseases. Carrots are minimally processed and retain most of their nutrients.

Potatoes are a good source of carbohydrates, vitamin C, and potassium. They provide energy and essential nutrients when consumed in moderation. Potatoes in this product are likely boiled or steamed, preserving their nutritional value.

Celery is a low-calorie vegetable high in water content and fiber. It supports digestion and hydration. Celery is minimally processed, retaining its natural nutrients and benefits.

Sweet peas are a good source of plant-based protein, fiber, and vitamins. They support digestive health and provide essential nutrients. The peas are likely steamed, preserving their nutritional content.

Green beans are a nutritious vegetable rich in vitamins A, C, and K, as well as fiber. They support overall health and are low in calories. Green beans are typically steamed or boiled, maintaining their nutrient profile.

Corn is a starchy vegetable that provides carbohydrates and some fiber. It is a common ingredient in mixed vegetables, offering a sweet flavor. Corn is typically boiled or steamed, which preserves its texture and taste.

Lima beans are a good source of plant-based protein, fiber, and essential nutrients like iron and magnesium. They support muscle health and digestion. Lima beans are typically cooked, preserving their nutritional benefits.

Salt is used as a seasoning and preservative in food products. It enhances flavor but should be consumed in moderation to avoid health issues. The amount in this product is minimal, reducing potential health concerns.

Onion flavoring is used to enhance the taste of food products. It provides a savory flavor without adding significant nutritional value. The processing method for this flavoring is not specified, but it is typically used in small amounts.

Calcium chloride is used as a firming agent in canned vegetables. While generally recognized as safe, excessive consumption can lead to gastrointestinal discomfort. It is a processed additive that does not contribute nutritional benefits.