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.
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.”
Eddie and I enjoy all of these, do you like all of them, have you a favourite?
All the best Jan