Mixed Vegetables (Frozen & Canned)

Frozen and canned mixed vegetables are a kitchen staple across Australia, offering a convenient and long-lasting way to keep a variety of vegetables on hand. Frozen blends typically include peas, corn, carrots, beans, and sometimes broccoli or cauliflower, while canned varieties tend to feature similar combinations.

These products are picked and processed at peak freshness, which helps preserve their quality. Frozen mixed vegetables in particular are a practical option for quick weeknight meals — they can be added directly to stir-fries, soups, casseroles, pies, and fried rice without thawing.

The exact vegetable combination varies by brand and style. Some blends are themed — such as stir-fry mixes with Asian-style vegetables or country-style blends with root vegetables.

Produced
photograph to come — from twenty years of markets, farms and kitchens

How it's made

Vegetables are harvested and transported to processing facilities where they are washed, peeled, trimmed, and cut to size. For frozen products, the vegetables are blanched briefly in hot water or steam to halt enzyme activity that causes deterioration, then rapidly frozen using blast freezers or individually quick-frozen (IQF) technology. For canned products, the prepared vegetables are packed into cans with water or brine, sealed, and heat-sterilised in a retort.

Nutrition (per 100g)

Energy 72kcal
Protein 3.3g
Carbs 9.5g
Fat 0.5g
Fibre 4g Sugar 0g
Mass Distribution

0.33 package (10 oz) is about 95 g — roughly 70 kcal of this.

What it costs the planet (per kilo)

Carbon 0.75kg
Freshwater 0.68L
Land 46.4m²

Where it comes from

In the kitchen

Used as

everyday vegetable mix

Goes well with
garlic butter soy sauce onion broth
Classic dishes
  • Vegetable soup
  • Stir-fry
  • Fried rice
  • Pot pie

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Where this data comes from

Nutrition data from

USDA

How it was calculated

SR Legacy

Full credits, licences, and methods: the sources page →

Where to next

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