14 Best Healthy Low-Carb Vegetables

Written by
Lisa @ 8fit
veggies fruits
Written by
Lisa @ 8fit
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Fresh vegetables are nutritious, healthy, and an essential piece of the healthy diet puzzle. Most veggies are generally low in fat and calories and contain doses of “just what the doctor ordered” – disease-preventing fiber, vitamins, and minerals.

Yet, if you’re following a ketogenic or a low-carb diet, you may be seeking a different prescription altogether, one that steers clear from high-carb vegetables. In fact, there are certain veggies that are totally off limits, which we’ll explain in the next section. Just after, we’ll take a look at which low-carb vegetables work within the bounds of a carb-controlled meal plan.

Starchy vegetables

Before we dive into the best healthy low-carb vegetables, let’s point out some of the high-carb veggies you’ll want to watch out for. On the 8fit meal plan, we encourage adding lots of non-starchy vegetables to your plate but we advise that you tread gently with the starchy ones such as potatoes, carrots, pumpkin, beets, parsnip, peas and corn. These should only be added when a recipe specifically asks for them. We’re not doubting their healthiness, but they add a fair amount of calories and starch.

In diet plans such as the ketogenic diet when it is advised to keep your carb level at less than 10% of total calories, starchy vegetables can kick you out of ketosis. A good rule of thumb when determining if a vegetable has a higher carb count is the taste and texture. Now enough about the starchy ones, let’s learn about the low-carb vegetables that’ll take your healthy diet to the next level.

Low-carb vegetables list

We’ve decided to classify these low-carb vegetables by their notable benefits and categories — cruciferous, nightshade, leafy, and stalky green veggies, without forgetting the fungi.

Cruciferous

Cruciferous vegetables get their name from the Neo-Latin word “cruciferae,” which means cross-bearing because their four petals resemble a cross. These are unique because they possess sulfur-containing compounds which have been shown to possess strong cancer-fighting properties.

Brussels sprouts

Brussels sprouts are high in antioxidants and have a small amount of omega-3 fatty acids which give them powerful anti-inflammatory properties. Glucosinolates in brussels sprouts can help protect the lining of the digestive tract. They’re best when roasted, grilled, steamed, or lightly fried (boiling them can make them soggy). Try them with onions, pecans, or raisins for perfect flavor complements.

Broccoli

Containing more than 100% of the recommended daily value (RDV) for vitamins C and K, this rockstar vegetable aids in bone health and immunity. Chop it finely and add it to a salad, boil it, or bake it. Don’t let the stem go to waste, peel off the outer layer and slice the stem finely, add some yogurt, raisins, and apple cider vinegar for a healthy broccoli slaw.

Cabbage

An excellent source of vitamin C which helps immunity and collagen formation, cabbage is also rich in soluble fiber which feeds the healthy bacteria in the gut. Cabbage takes center stage in a variety of dishes including sauerkraut, kimchi, and coleslaw. During the process of making sauerkraut and kimchi, the fermentation adds healthy probiotics.

Cauliflower

Cauliflower is associated with a reduced risk of heart disease and cancer. It’s packed with vitamin C, potassium, and choline which is known to help brain development. The mild taste of cauliflower makes it an excellent substitute for potatoes, rice, pizza crusts and even for adding creaminess to smoothies.

auliflower-grated

Leafy

Leafy greens, also called salad greens, vegetable greens, or simply greensare the leaves of a plant, eaten as a vegetable. Sometimes they also include the stems. Leafy vegetables have many nutrients but their high levels of vitamin K are what makes them stand out.

Spinach

Known as a superfood, spinach is stacked with bone-supporting vitamin K, vision-helping vitamin A, and DNA-protecting folate. It’s also a source of plant-based iron, which is best absorbed when eaten with a vitamin C source. Don’t be shy with your portions of spinach whilst cooking, its high water content means it reduces to about a quarter in size.

Kale

Kale is a good source of filling fiber as well as lutein and zeaxanthin which help eye health. It is also high in vitamin C which helps maintain healthy skin. If you want to eat it raw, remove the stem and massage the rest with some oil and vinegar – this will soften the tough fiber. Intrigued by kale chips? Try out the Kale Chips with Peanuts recipe we have in the 8fit app.

veggies and fruits

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