Our Veggie Pasta is a delicious way to bring the nutrition of vegetables to traditional starchy pasta dishes. These pastas are made from 100% vegetables, offering a full serving of veggies per serving. Plus, they contain no artificial ingredients.

Our Birds Eye Steamfresh pasta has been expertly prepared by our team of dedicated chefs to give you perfectly steamed, vegetable-rich pasta every time. The Steamfresh veggie pasta has a mixture of cheeses combined with peas and broccoli for a healthy balanced meal.

Cooked Lentil Spinach Rotini Pasta (Lentil Flour, Water, Spinach), Water, Cream, Nonfat Milk, Grated Parmesan Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes), Less than 2% of Corn Starch, Cauliflower Powder, Salt, Garlic Powder, Spice.

3Flash Frozen to Lock In Nutrients Birds Eye vegetables are flash frozen within hours of harvest, locking in their nutrients. The cold temperature preserves their quality, keeping them just as they were when they were first picked, without the need for preservatives.

This product is certified organic and, therefor... Genetically engineered ingredients are not allowed. Synthetic preservatives and artificial colors are not allowed in processed foods.

Birds Eye Foods Darien Plant, Wisconsin This 55,000 square foot plant processes green beans and carrots in the summer, as well as prepared rice and pasta dishes such as Birds Eye's Steamfresh, Freshlike, and Voila products all year round.

Crafted using the highest quality ingredients Birds Eye Plant Based Burgers are a source of iron, zinc and B12, are low in saturated fat and are vegan friendly.

Bursting with fresh flavor, Birds Eye® Steamfresh vegetables will be your star ingredient in quick, healthy meals the whole family will crave.

• Broccoli Cuts. (98)
• Gold & White Corn. (27)
• Super Sweet Corn. (264)
• Whole Green Beans. (97)
• Cut Green Beans. (94)
• Cauliflower Florets. (1)
• Sweet Peas. (139)
• Sugar Snap Peas. (26)

A study published in the Journal of the Science of Food and Agriculture found that steaming does a better job at preserving phenols and glucosinolates - disease-fighting antioxidant compounds found in foods such as kale, broccoli, and Brussels sprouts - than other cooking methods like boiling.

The bottom line. While there may be slight variations, frozen vegetables can be just as healthy as fresh. Because of their many health benefits, it is a good idea to try and eat at least 5 servings of various fruits and vegetables every day.

The bottom line is both conventional and organically grown food has pesticide residues on them when they come home from the grocery store or farmers market. What people often think when they purchase and consume organic food is that it is really pesticide-free. That is not the case.

Birdseye Seafood, Inc. Chicago, Illinois, U.S. The former Birds Eye Company Ltd., originally named "Birdseye Seafood, Inc." had been established in the United States by Clarence Birdseye in 1922 to market frozen fish, being then acquired by the Postum Cereal Company in 1929.

Birds Eye is one of the most important brand names in the history of the frozen food industry. Clarence 'Bob' Birdseye was single-handedly responsible for a major early breakthrough in the development of the methods and technology that made freezing a viable way of preserving food.

Antimicrobial, anti-fungal, and antibacterial properties: Because bird's eye chilli is a medicinal plant, it contains these qualities. This lowers the risk of heart disease and TB and prevents blood clots. It is an excellent painkiller as well.

IN A NUT SHELL, STEAM-COOKING:

• Retains valuable nutrients, vitamins & minerals in food.
• Maintains food moisture & freshness.
• Soften food fibers making it tender & easily digestible.
• Does not require cooking oil or fat making it light & healthy.
• Cooks food faster & healthy (The fresher the food, the faster it cooks)

The steaming method does not require cooking with oil therefore it avoids producing unwanted fats. The resulting dishes are very light, healthier and gentle on the palate. When cooking fish and chicken, the steam dissolves the fat, making food lower in calories and more easily digestible.