Leafy vegetable, with vivid green, slightly crinkled leaves on fine stems. Cooked by boiling in unsalted water then draining, by casseroling, by microwaving, by poaching, by steaming or by stewing, with any type of fat or oil.
A long flat green pod, containing small round green peas. Cooked by boiling in unsalted water then draining, by casseroling, by microwaving, by poaching, by steaming or by stewing, with any type of fat or oil.
Cooked, beef mince supplied with fat content of around 5%. Cooked by boiling, casseroling, microwaving, poaching, steaming or stewing with any type of fat or oil. Includes mince beef labelled as lean, heart smart, five star, choice or extra lean.
Usually round in shape with a thick hard skin ranging from blue-grey in colour to orange-red, with orange flesh. Peeled, cooked by boiling in unsalted water then draining, by casseroling, by microwaving, by poaching, by steaming or by stewing, with added undefined fat.
Round in shape, with a smooth whitish or reddish/pink skin. Peeled and cooked by boiling in unsalted water and then draining, by casseroling, by microwaving, by poaching, by steaming or by stewing, with added fat not further defined.
Round in shape, with a smooth reddish skin. Unpeeled, cooked by boiling in unsalted water and draining, by casseroling, by microwaving, by poaching, by steaming or by stewing with any type of fat or oil.
Round in shape, with a smooth whitish skin. Unpeeled, cooked by boiling in unsalted water and draining, by casseroling, by microwaving, by poaching, by steaming or by stewing, with any type of fat or oil.
Commercial frozen mix of vegetables that includes sweetcorn, carrot/parsnip/radish/turnip/swede and butter bean/green peas/green beans/snow peas, boiled, microwaved, steamed or poached, with or without added fat and without added sauce prepared during the National Nutrition and Physical Activity Survey component of the 2011-13 Australian Health Survey.
A shiny vegetable with crisp, moist flesh. Hollow with a seeded core. Chopped and cooked by boiling in unsalted water and then draining, by casseroling, by microwaving, by poaching, by steaming or by stewing, with any type of fat or oil.
A shiny green vegetable with crisp, moist flesh. Hollow with a seeded core. Cooked by boiling in unsalted water and then draining, by casseroling, by microwaving, by poaching, by steaming or by stewing, with any type of fat or oil.
