Considerations

Frozen or canned peas and carrots lose about half of their vitamin C, folate and potassium, otherwise they have the same nutritional value as fresh vegetables. Canned products with added salt increase the amount of sodium to as much as 478 milligrams per cup. Steaming retains nutrients, but carrots take a little longer to cook, so give them a few minutes before adding the peas. Instead of a buttery saute, try cooking garlic and onion in a small amount of chicken broth and then adding the vegetables. Season peas and carrots with chopped, fresh mint or a touch of olive oil and lemon juice.