Steamed non-starchy vegetable medley (no added fat or salt)
Low GI
GL 3 per typical cup (150 g) · GL 2 per 100 g
- Very low glycemic load
- Potential nutrient loss from steaming
Steamed non-starchy vegetable medley (no added fat or salt) has a glycemic index of 25, lower than plain Mixed Vegetables (50). One typical cup (150 g) adds a glycemic load of 3.
Updated Jul 4, 2026 · Sources: Logi Nutrition Team (USDA-derived composition, AI-assisted) · Not medical advice · Report an error
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Forms of Mixed Vegetables
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Steamed non-starchy vegetable medley (no added fat or salt) is one of the 11,117 foods Logi scores when you photograph a meal — with the portion.
Nutrition Facts (per 100g)
per 100g
| Calories | 35 kcal |
| Carbohydrates | 6 g |
| Sugars (Total) | 3 g |
| Natural | 3 g |
| Added | 0 g |
| Fiber | 3 g |
| Soluble | 1 g |
| Insoluble | 2 g |
| Protein | 2.5 g |
| Fat | 0.3 g |
| Saturated | 0.05 g |
| Unsaturated | 0.2 g |
| Sodium | 30 mg |
Processing Level
Why this score?
- Very low glycemic load
- High fiber-to-carbohydrate ratio
- Potential nutrient loss from steaming
- Low protein density
Allergens
No EU-14 allergen listed
Low-GI recipes on Logi Food Coach
Frequently Asked Questions
What is the glycemic index of Steamed non-starchy vegetable medley (no added fat or salt)?
Steamed non-starchy vegetable medley (no added fat or salt) has a glycemic index of 25 (Low). One typical cup (150 g) has a glycemic load of 3; per 100 g the glycemic load is 2.
Is Steamed non-starchy vegetable medley (no added fat or salt) good for people with insulin resistance?
Steamed non-starchy vegetable medley (no added fat or salt) has a low glycemic index (25), making it a good option for people with insulin resistance. It causes a slow, gradual rise in blood sugar.
Which form of Mixed Vegetables has the lowest glycemic load?
Among the forms of Mixed Vegetables in this database, Pickled vegetables has the lowest glycemic load (1 per 100 g).
Check Steamed non-starchy vegetable medley (no added fat or salt) in the Logi app, with your portion.
