Best Vegetables for Low Carb

VEGETABLES
(1 serving = 1⁄2 cup, or as stated, carbohydrates in g)

Artichoke hearts, cooked (1.1 g)
Asparagus, cooked (1.6 g)
Avocado (0.6 g)
Beans, green, cooked (1.9 g)
Beetroot, cooked (5.6 g)
Broccoli, cooked (0.1 g)
Brussels sprouts, cooked (1.0 g)
Bok choy, cooked (0.4 g)
Butternut, cooked (7.0 g)
Cabbage, cooked (1.1 g)
Capsicum – red, raw (3.2 g)
Capsicum – green, raw (1.2 g)
Carrot, raw (2.3 g)
Cauliflower, cooked (1.8 g)
Celeriac, cooked (1.6 g)
Chinese cabbage, cooked (0.8 g)
Courgette/zucchini, cooked (1.0 g)
Celery, raw (1.8 g)
Chives, raw (0.7 g)
Cucumber, raw (1.3 g)
Eggplant/aubergine, cooked (1.1 g)
Endive, raw (1.3 g)
Fennel, raw (0.6 g)
Garlic (1 clove = 0.5 g)
Kale, cooked (3.0 g)
Kohlrabi, raw (2.8 g)
Leek, cooked (3.2 g)
Lettuce, raw (0.4 g)
Mushroom, raw (0.1 g)
Olives (1.3 g)
Onion, cooked (3.0 g)
Peas, cooked (5.9 g)
Radish, raw (1.6 g)
Spinach, cooked (1.3 g)
Spring onion, 1 raw (1.5 g)
Snap peas, raw (7.1 g)
Tomato, raw (2.6 g)
Turnip, cooked (1.4 g)
Watercress, raw (0.04 g)
Witloof/chicory, 1 head, raw (2.1g)

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