Mixed Vegetables

Carrots are a nutrient-dense vegetable rich in beta-carotene, which the body converts to vitamin A. They are typically consumed raw or cooked, retaining most of their nutritional value. Carrots are known for their eye health benefits and antioxidant properties.

Potatoes are a versatile vegetable high in carbohydrates and a good source of vitamin C and potassium. They are typically consumed cooked, which enhances their digestibility. Potatoes provide energy and essential nutrients.

Celery is a low-calorie vegetable known for its high water content and dietary fiber. It is often consumed raw or cooked, maintaining its nutritional benefits. Celery supports hydration and digestive health.

Corn is a starchy vegetable that provides carbohydrates, fiber, and essential nutrients like B vitamins. It is typically consumed cooked, which enhances its flavor and digestibility. Corn supports energy production and digestive health.

Green beans are a low-calorie vegetable rich in vitamins A, C, and K, as well as fiber. They are typically consumed cooked, which preserves their nutritional content. Green beans support immune function and bone health.

Peas are a nutrient-rich legume high in protein, fiber, and essential vitamins and minerals. They are typically consumed cooked, which enhances their digestibility. Peas support muscle health and digestive function.

Lima beans are a legume rich in protein, fiber, and essential nutrients like iron and magnesium. They are typically consumed cooked, which improves their digestibility. Lima beans support muscle health and energy production.

Sea salt is a natural source of sodium and trace minerals, used to enhance flavor in foods. It is minimally processed, retaining its mineral content. Sea salt supports electrolyte balance and overall health.