Peas and carrots, frozen, cooked, fat added vs. Classic mixed vegetables, frozen, cooked with… vs. Classic mixed vegetables, NS as to form, cooked
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Peas and carrots, frozen, cooked, fat added has the most protein of the foods compared, at 2.9 g per 100g.
| Nutrient | Peas and carrots, frozen, cooked, fat… | Classic mixed vegetables, frozen,… | Classic mixed vegetables, NS as to… |
|---|---|---|---|
| Protein | 2.9 G | 2.8 G | 2.8 G |
| Total lipid (fat) | 2.9 G | 2.3 G | 2.7 G |
| Carbohydrate, by difference | 10.7 G | 12.7 G | 12.7 G |
| Energy | 80 KCAL | 83 KCAL | 86 KCAL |
| Total Sugars | 4.2 G | 3 G | 3 G |
| Fiber, total dietary | 3.7 G | 4.3 G | 4.3 G |
| Calcium, Ca | 28 MG | 25 MG | 25 MG |
| Iron, Fe | 0.95 MG | 0.8 MG | 0.8 MG |
| Potassium, K | 155 MG | 164 MG | 164 MG |
| Sodium, Na | 188 MG | 163 MG | 155 MG |
| Cholesterol | 2 MG | 4 MG | 2 MG |
| Fatty acids, total saturated | 0.69 G | 0.97 G | 0.7 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.