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)