Steamed carrots, corn and peas

Carrots and peas are cleaned, placed on trays and cooked in a steam oven. The vegetables are NOT boiled in water to preserve their organoleptic qualities and best preserve their nutritional values. At the end of cooking the product is packaged in a modified atmosphere. Cooking in ovens, without boiling in water, preserves the nutritional intake (mineral salts, vitamins and dietary fibre) intact, ensuring a higher quality level.