It has a crisp texture and a mildly sweet flavor. Often used in stir-fries, salads, and Asian dishes, frozen baby corn retains its freshness and nutritional value, including fiber and vitamins.

Broccoli is a green, cruciferous vegetable known for its dense clusters of florets and thick stalk. It has a mild, slightly bitter taste and is packed with vitamins C, K, fiber, and antioxidants. Broccoli is commonly eaten steamed, roasted, or raw in salads and is a popular addition to various dishes for its nutritional value.

Carrots are root vegetables typically orange in color, though they can also be purple, yellow, or red. They have a sweet, earthy flavor and a crunchy texture. Rich in vitamin A, fiber, and antioxidants, carrots are commonly eaten raw, cooked, or added to salads, soups, and various dishes.

Coriander leaves, also known as cilantro, are fresh, aromatic green leaves with a slightly citrusy, tangy flavor. They are commonly used as a garnish or flavoring in salads, salsas, curries, and various dishes. Rich in vitamins A, C, and K, coriander leaves add freshness and a unique taste to many cuisines.

Green peas are small, round, bright green legumes that have a sweet, slightly starchy flavor. They are rich in protein, fiber, vitamins A, C, and K, and antioxidants. Green peas are commonly used in soups, stews, salads, or as a side dish, and are available fresh, frozen, or canned.

Litchi is a tropical fruit with a rough, red-pink rind and juicy, translucent white flesh. It has a sweet, floral flavor and is rich in vitamin C, antioxidants, and minerals. Litchis are commonly eaten fresh, added to fruit salads, or used in desserts and beverages.

Mixed vegetables refer to a combination of various vegetables, often including carrots, peas, beans, corn, and cauliflower, among others. They can be fresh, frozen and are typically used in soups, stir-fries, casseroles, or as side dishes. Mixed vegetables provide a variety of nutrients, including vitamins, fiber, and minerals.