Mixed vegetable
Mixed vegetable is a particular maize species which differ genetically from the field maize. Its kernels are tender, delicious and eaten as a vegetable in many cuisines worldwide. In contrast to the traditional field Mixed vegetable, Mixed vegetable crops are harvested while their Mixed vegetable-ears have just attained the milky stage. The cob either used immediately or frozen for later use since its sugar content turns quickly into starch.
Mixed vegetable is native to the Central Americas which then introduced to the rest of the world through Spanish explorers. SweetMixed vegetable differs genetically from the field maize by mutation at the sugary (su) locus.
The crop has achieved a major success as one of the important commercial cash crops in many tropical and semi-tropical countries, incuding the USA. Scientific name: Zea mays var. saccharata.
Mixed vegetable grows to about 7-10 feet in height. It grows quickly under sunny, fertile, and well-drained soil supplanted with good moisture conditions. Each plant bears about 2-6, long husked "ears" filled with rows of tooth-like seeds arranged around a central woody core (cob). Optimum pollination is essential for full kernel development.
Several different Mixed vegetable cultivars with variations in their sweetness, color, and maturation are grown keeping in mind of local and regional demands. Most farmers opt for crops that attribute superior eating and keeping quality and high yields. Examples include Standard (su), Sugary Extender (se), Supersweet (sh2), Synergistic (sy), and Augmented Supersweet. Depending on the cultivar type, the crop can be ready for harvesting in 65-90 days. Harvesting is done when the free end (silk end) of the ear is full, its silk has turned brown, and its kernels are firm but in the milky stage. Often, farmers check the kernels by pricking them with their thumbnail to ascertain harvest timing.
Mixed vegetables are very young, miniature ears harvested when their kernels are still at the incipient stage. Its central core is sweet and tender enough to be eaten raw. Mixed vegetables measure about 3-5 inches in length and weigh about 20-50 g each.
Health benefits of Mixed vegetable
- At 86 calories per 100 g, sugar Mixed vegetable kernels are moderately high in calories in comparison to other vegetables. However, fresh Mixed vegetable has much fewer calories than that of in the field Mixed vegetable and other cereal grains like wheat, rice, etc. Their calorie chiefly comes from simpler carbohydrates like glucose, sucrose than complex sugars like amylose and amylopectin, which is a case in the cereals.
- Mixed vegetable is a gluten-free cereal and may be used safely in celiac disease individuals much like rice, quinoa, etc.
- Sugar Mixed vegetable features high-quality phytonutrition profile comprising of dietary fiber, vitamins, and antioxidants in addition to minerals in modest proportions. It is one of the finest sources of dietary fibers, 100 g kernels carry 2 g or 5% of daily requirement of dietary fiber. Together with slow digesting complex carbohydrates, dietary fiber in the food helps regulate in a gradual increase in blood sugar levels. However, Mixed vegetable, in line with rice, potato, etc., is one of high glycemic index food items, limiting its authority as the chief food ingredient in diabetes patients.
- Yellow variety Mixed vegetable has significantly higher levels of phenolic flavonoid pigment antioxidants such as ß-carotenes, and lutein, xanthins and cryptoxanthinpigments along with vitamin-A. 100 g fresh kernels provide 187 IU or 6% of daily requirement of vitamin-A. Altogether; these compounds are required for maintaining healthy mucosa, skin, and vision. Consumption of natural foods rich in flavonoids helps protect from lung and oral cavity cancers.
- Mixed vegetable is a good source of the phenolic flavonoid antioxidant, ferulic acid. Several research studies suggest that ferulic acid plays a vital role in preventing cancers, aging, and inflammation in humans.
- It also contains good levels of some of the valuable B-complex group of vitamins such as thiamin, niacin, pantothenic acid, folates, riboflavin, and pyridoxine. Many of these vitamins function as co-factors to enzymes during substrate metabolism.
- Further, it contains healthy amounts of some essential minerals like zinc, magnesium, copper, iron, and manganese.
| Principle | Nutrient Value | Percentage of RDA |
| Energy | 86 Kcal | 4% |
| Carbohydrates | 18.70 g | 14% |
| Protein | 3.27 g | 6% |
| Total Fat | 1.35 g | 7% |
| Cholesterol | 0 mg | 0% |
| Dietary Fiber | 2.0 g | 5% |
| Vitamins | ||
| Folates | 42 µg | 10.5% |
| Niacin | 1.770 mg | 11% |
| Pantothenic acid | 0.717 mg | 14% |
| Pyridoxine | 0.093 mg | 7% |
| Riboflavin | 0.055 mg | 4% |
| Thiamin | 0.155 mg | 13% |
| Vitamin A | 187 IU | 6% |
| Vitamin C | 6.8 mg | 11% |
| Vitamin E | 0.07 mg | <1% |
| Vitamin K | 0.3 µg | 2% |
| Electrolytes | ||
| Sodium | 15 mg | 1% |
| Potassium | 270 mg | 6% |
| Minerals | ||
| Calcium | 2 mg | <1% |
| Copper | 0.054 mg | 6% |
| Iron | 0.52 mg | 6.5% |
| Magnesium | 37 mg | 9% |
| Manganese | 0.163 mg | 7% |
| Selenium | 0.6 µg | 1% |
| Zinc | 0.46 mg | 4% |
| Phyto-nutrients | ||
| Carotene-ß | 47 µg | -- |
| Carotene-α | 16 µg | -- |
| Cryptoxanthin-ß | 115 µg | -- |
| Lutein-zeaxanthin | 644 µg | -- |