Steamed Vegetables Nutrition Facts



Calories, fat, protein, and carbohydrate values for Steamed Vegetables.

Calories

There are 45 calories in Steamed Vegetables.

45

Nutrition Facts
Steamed Vegetables
Serving Size:

1

cup (140 grams)

Amount Per Serving
Calories from Fat 4.1
Calories 45

% Daily Value*

Total Fat 0.5 grams

Saturated Fat 0.1 grams

Trans Fat 0 grams
Polyunsaturated Fat 0.2 grams
Monounsaturated Fat 0 grams

Cholesterol 0 milligrams

Sodium 43 milligrams

Potassium 295 milligrams

Total Carbohydrates 9.7 grams

Dietary Fiber 4.2 grams

Sugars 3.7 grams
Protein 2.4 grams
148%

Vitamin A

72%

Vitamin C

3.5%

Calcium

3.9%

Iron

Percent Daily Values are based on a 2000 calorie diet.

Category
Food / Beverages > Bakery / Deli > Prepared & Preserved Foods > Vegetable-Based Products (Perishable)

How long would it take to burn off 45 KCal?
Walking (3mph) 12 minutes
Running (6mph) 4 minutes
Bicycling (10mph) 6 minutes
Values estimated based on person weighing 140 lbs.

What does it mean to steam vegetables?

A steamer is usually a pot with an insert that has holes in it. The water is underneath and the veggies are in a basket. There are different varieties of this, but the idea always is that the boiling water generates steam which rises and cooks the vegetables while doing so.

What vegetables are steamed?

Veggies to Choose

Broccoli, cauliflower, carrots, asparagus, artichokes, zucchini and green beans are great choices because they’re sturdier and won’t turn to mush too easily. Leafy greens — baby bok choy, spinach and Chinese broccoli — also steam up nicely but take less time.

Are steamed vegetables healthier?

Researchers found steaming kept the highest level of nutrients. “Boiling vegetables causes water soluble vitamins like vitamin C, B1 and folate to leach into the water,” Magee said.

What is the difference between steamed and boiled vegetables?

The main difference between boiling and steaming vegetables is the method of cooking, with boiling requiring the vegetables to be submerged in boiling water, and steaming requiring the vegetables to be lifted above the boiling water, and sealed in with a lid to be cooked by the steam.

How do u steam vegetables?



Bring the water to a boil. Steam: Once boiling, add the vegetables (in the steamer basket, if it has a handle). Steam with the lid on until crisp tender, taste testing with a fork to assess doneness. Make sure not to overcook!

What does steamed food mean?

Steaming is a method of cooking that requires moist heat. The heat is created by boiling water which vaporizes into steam. The steam brings heat to the food and cooks it. Unlike boiling, the food is separate from the water and only comes into direct contact with the team.

Can I lose weight eating steamed vegetables?

Lightly cooked vegetable is life’s one of the greatest pleasures. If you all are vegetable-friendly, these techniques of cooking keep their wholesomeness intact – boiling, blanching and steaming. Veggies cooked with these methods may boost your metabolism, reduce your weight and help gain long-lost energy.

What vegetables should I eat everyday?

The 14 Most Nutrient-Dense Vegetables



  1. Spinach. This leafy green tops the chart as one of the most nutrient-dense vegetables. …
  2. Carrots. Carrots are packed with vitamin A, delivering 119% of the DV in just 1 cup (128 grams) ( 4 ). …
  3. Broccoli. …
  4. Garlic. …
  5. Brussels sprouts. …
  6. Kale. …
  7. Green peas. …
  8. Swiss chard.