"Here are ten great low-carb vegetables, tasty and rich in nutrients but with very few carbs. Sorted by how popular and useful they are in low-carb cooking.
All numbers are net carbs per 100 grams (3½ ounces).
Cauliflower – 3 g.
Perhaps the most classic and iconic of all low-carb vegetables. The base of cauliflower rice and cauliflower mash.
Cabbage – 3 g.
Another great low-carb vegetable. Who doesn’t love butter-fried green cabbage or the simply amazing Asian cabbage stir-fry?
Avocado – 2 g.
Not just low carb, but also full of nutritious fat. Technically a fruit, but most people likely think of it as a vegetable. Avocado can be eaten in all kinds of ways, including on its own, in salads, or it can be used to make guacamole.
Broccoli – 4 g.
As well as low carb, it's brimming with good nutrients. Just fry it in butter or add some cheese for great-tasting side dishes.
Zucchini/Courgette – 3 g.
Try zucchini (courgette) fries or chips. Zucchini/Courgette can also be used to make low-carb pasta...yummy!
Spinach – 1 g.
An extremely low-carb vegetable, spinach is full of vitamins and minerals and can be used many ways. It pairs beautifully with eggs, such as in a frittata.
Asparagus – 2 g.
Revered as both a food and medicine – and aphrodisiac – by the ancient Egyptians, Greeks and Romans up to medieval times, asparagus is one of the world’s oldest cultivated vegetables. Nutritious and delicious! Try it wrapped with prosciutto and grilled.
Kale – 3 g.
Hardier than spinach, less watery, but just as nutrient-rich, kale can stand up to mincing, sautéing, baking, and much more.
Green beans – 4 g.
Frenched, diced and tossed in a salad, fricasseed and more, green beans taste great especially with added fats like butter, an olive-oil vinaigrette, or bacon.
Brussels sprouts – 5 g.
Nutty, filling and nutritious, they are especially good roasted with olive oil and garlic, or with bacon... or steam and serve with a cheese cream sauce."
Avocado – 2 g.
Not just low carb, but also full of nutritious fat. Technically a fruit, but most people likely think of it as a vegetable. Avocado can be eaten in all kinds of ways, including on its own, in salads, or it can be used to make guacamole.
Broccoli – 4 g.
As well as low carb, it's brimming with good nutrients. Just fry it in butter or add some cheese for great-tasting side dishes.
Zucchini/Courgette – 3 g.
Try zucchini (courgette) fries or chips. Zucchini/Courgette can also be used to make low-carb pasta...yummy!
Spinach – 1 g.
An extremely low-carb vegetable, spinach is full of vitamins and minerals and can be used many ways. It pairs beautifully with eggs, such as in a frittata.
Asparagus – 2 g.
Revered as both a food and medicine – and aphrodisiac – by the ancient Egyptians, Greeks and Romans up to medieval times, asparagus is one of the world’s oldest cultivated vegetables. Nutritious and delicious! Try it wrapped with prosciutto and grilled.
Kale – 3 g.
Hardier than spinach, less watery, but just as nutrient-rich, kale can stand up to mincing, sautéing, baking, and much more.
Green beans – 4 g.
Frenched, diced and tossed in a salad, fricasseed and more, green beans taste great especially with added fats like butter, an olive-oil vinaigrette, or bacon.
Brussels sprouts – 5 g.
Nutty, filling and nutritious, they are especially good roasted with olive oil and garlic, or with bacon... or steam and serve with a cheese cream sauce."
Low-carb vegetables – read more about the best and the worst here
I enjoy all of these, do you like all of them, have you a favourite?
All the best Jan
29 comments:
I like them all. : )
I love all of these, Jan. Except for kale, only because I have never tried it.
I don't like avocados but like all the rest!
A great list, thank you Jan and all the best, Denise :)
I'm not a fan of brussel sprouts but like the rest. I like broccoli and cauliflower raw, chopped in salads. Yum!
Bom dia Jan. Obrigado pela visita e comentário. Gosto muito de fazer, postagens de Museus. Desses vegetais, o único que eu não gosto é abobrinha. Couve-de-bruxelas eu nunca tive, a oportunidade de comer. Uma excelente manhã de sexta-feira, para você e todos os seus familiares no Reino Unido e um grande abraço do seu amigo carioca.
I love all these, and eat them regularly, so I'm glad. My biggest issue is my love of breads, so I struggle to control my cravings. Blessings!
I love all of these!
Cabbage is the one I would eat the most in winter, followed by brussels sprouts and cauliflower, LOVE green beans. You can have my share of the Kale.
Isn't avocado a fruit? Can't eat the rest of veggies...they do me harm more than good.
Jan, thanks for all your advice.
Friday hug and kiss, Andreja!
Almost all of them are except avocado!
Interesting as I always thought avocado was high in carbs.
Thanks for this xx
Thanks for that Jan. The only one I don't eat is Kale.
I have avocado on one slice of toast for breakfast over the top of vegemite...lol. The other slice of toast I put Manuka honey on and have a cuppa...that's breakfast.
They are all tasty - in their own way.
God bless.
Vielen Dank für die Liste.
Many thanks for sharing useful information about low carbs veggies.
Very helpful and great information. Thanks for sharing.
James Morgan
I like most of these veggies! Thanks for the info.
Take care, enjoy your day and happy weekend.
I didn't think avocados were low carb. Thanks for the info.
Oh these are some of the best veggies too. Yum. Glad to know they are also low carbs.
The good "stuff" about winter-time!
Time... for your Brussels Sprouts-soup again!
I enjoy many of them.
Always wonderful nutritional info here ~ Happy Weekend to you ~ Hugs ^_^
What a lovely list, with excellent suggestions. Thank you!
Yes I do like and eat a lot of veg, but not Avocado, I don't like the texture!
I regularly eat the top four because they are my favourites.
Me gustan todas. Un poco menos el brocoli y las coles de bruselas.
Buen viernes Jan.
Un abrazo.
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