Mixed vegetables

Mixed vegetables refers to a varied combination of different types of vegetables that are commonly used together in numerous culinary recipes. Generally, this mix includes ingredients such as carrots, peas, corn, green beans, bell peppers, and onions, although the combination can vary depending on the region and season.

The origin of mixed vegetables is not tied to a single culture, as their use is common in cuisines from practically all over the world. They are used to add flavor, texture, and complete nutritional value to dishes like stews, soups, rice dishes, salads, and stir-fries.

Regarding their properties, mixed vegetables are a rich source of vitamins (such as vitamins A, C, and B complex), minerals (potassium, magnesium, and iron), dietary fiber, and antioxidants. These nutrients contribute to a balanced diet, help improve digestion, strengthen the immune system, and provide benefits for cardiovascular health.

In different Latin American countries, mixed vegetables may be known by various names, although the term generally remains the same. Some synonyms or related terms include:

• Vegetable mix
• Mixed vegetables
• Mixed veggies
• Assorted vegetables
• Sautéed vegetables (when prepared)

Mixed vegetables are very practical in the kitchen, as they allow for the quick and easy addition of a diversity of flavors and nutrients.