Fresh Frozen Vegetables
Packaged product Vegetables Birds Eye
Fresh Frozen Vegetables contains 67 kcal per 100 g. A serving, 90 g (90 g) provides about 60 kcal.
Roughly 76% of its calories come from carbohydrates, with 15% from protein and 9% from fat (estimated with general energy factors).
That is less energy than the typical item in vegetables on FoodFactly, where the median is 144 kcal per 100 g across 29,937 products.
The values are label data submitted by the manufacturer to USDA FoodData Central.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 67 kcal | |
| Total fat L | 0.56 g | 0.7% |
| Saturated fat L | 0 g | 0% |
| Trans fat L | 0 g | |
| Cholesterol L | 0 mg | 0% |
| Sodium L | 22 mg | 1% |
| Total carbohydrates L | 11.1 g | 4% |
| Dietary fiber L | 2.2 g | 8% |
| Total sugars L | 5.6 g | |
| Protein L | 2.2 g | 4% |
| Vitamin A L | 0 µg | 0% |
| Vitamin C L | 5.3 mg | 6% |
| Calcium L | 0 mg | 0% |
| Iron L | 0.4 mg | 2% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 15%
- Carbohydrates 76%
- Fat 9%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein2.2 gbelow the median for vegetables (median 2.6 g)
- Fiber2.2 gabove the median for vegetables (median 2 g)
- Sugars5.6 gin the top quarter of vegetables (median 2.1 g)
- Fat0.56 gbelow the median for vegetables (median 5.7 g)
- Saturated fat0 gin the lowest quarter of vegetables (median 1.2 g)
- Sodium22 mgin the lowest quarter of vegetables (median 339 mg)
- Protein per 100 kcal3.3 gprotein density, useful for comparing foods with different calorie levels
Full nutrient profile
Other components (1)
| Vitamin A, IU L | 1,110 IU |
|---|
Values by source
More than one dataset describes this food. FoodFactly keeps each source's values separately instead of blending them. The headline values above come from USDA FoodData Central: Branded Foods.
| Per 100 g | Open Food Facts | USDA Branded |
|---|---|---|
| Calories | 64.8 kcal | 67 kcal |
| Protein | 2.5 g | 2.2 g |
| Carbohydrates | 12.3 g | 11.1 g |
| Fat | 0.62 g | 0.56 g |
| Fiber | 2.4 g | 2.2 g |
| Sugars | 6.2 g | 5.6 g |
| Sodium | 0.024 mg | 22 mg |
Product details
- Brand
- Birds Eye
- Barcode
- 0014500011282
- Quantity
- 90 g
- Label serving
- 90 g
- Category
- Vegetables
- Nutri-Score
- A as computed by Open Food Facts
- NOVA group
- 1 processing level (1 to 4), as classified by Open Food Facts
Ingredients
CORN, CARROTS, PEAS, GREEN BEANS.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Mixed Vegetables Best Choice | 67 | 2.2 g | 13.3 g | 0 g |
| Chopped Tomato With Garlic Carrefour | 67 | 1.6 g | 5 g | 3.6 g |
| Pickled Turnips MYLOS | 67 | 1.3 g | 15.6 g | 0.2 g |
| Ostropel de pui cu broccoli Gurmand apetit | 67 | 5.6 g | 5.7 g | 2.3 g |
| Sesame Broccoli Birds Eye | 67 | 1.7 g | 8.4 g | 2.5 g |
| Salade de la mer Leclerc | 67 | 6 g | 9 g | 5 g |
| Potatoes In Vegetables With Mushrooms Frozen Bauer | 67 | 2.5 g | 9.7 g | 1.5 g |
| Velluta Broccoli e Anacardi Esselunga | 67 | 2.4 g | 8 g | 2.6 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- Open Food Facts, record 0014500011282. License: ODbL 1.0 (Open Food Facts). Source record dated February 23, 2025. Imported November 6, 2026.
- USDA FoodData Central: Branded Foods, record 2008292. License: CC0 1.0 (U.S. public domain). Source record dated November 19, 2020. Imported November 6, 2026.
Last updated: . Data quality score: 95/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.