Best Vegetables for Low Carb

VEGETABLES
(1 serving = 1⁄2 cup, or as stated, carbohydrates in g)
NON-STARCHY, FRESH OR FROZEN

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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