List of non-starchy vegetables explained
Non-starchy vegetables are vegetables that contain a lower proportion of carbohydrates and calories compared to their starchy counterparts. Thus, for the same calories, one can eat a larger quantity of non-starchy vegetables compared to smaller servings of starchy vegetables.
This list may not be complete[1] [2] [3]
- Alfalfa sprouts
- Arugula
- Artichoke
- Asparagus
- Bamboo shoots
- Beans (green, Italian, yellow or wax)
- Bean sprouts
- Beets
- Bok choy
- Broccoli
- Brussels sprouts
- Cabbage
- Carrots
- Cauliflower
- Celery
- Chayote
- Chicory
- Chinese cabbage
- Chinese spinach
- Cucumber
- Eggplant
- Fennel
- Garlic
- Green onions
- Greens (beet or collard greens, dandelion, kale, mustard, turnip)
- Hearts of palm
- Herbs (parsley, cilantro, basil, rosemary, thyme, etc.)
- Jicama
- Kohlrabi
- Leeks
- Lettuce (endive, escarole, romaine or iceberg)
- Mushrooms
- Okra
- Onions
- Parsley
- Peppers (green, red, yellow, orange, jalapeño)
- Purslane
- Radishes
- Rapini
- Rhubarb
- Rutabaga
- Sauerkraut
- Scallions
- Shallots
- Snow peas or pea pods
- Spinach
- Summer squash
- Swiss chard
- Tomatillos
- Turnips
- Water chestnuts
- Watercress
- Zucchini
Notes and References
- Web site: Non-starchy Vegetables. Food for Diabetics. American Diabetes Association. 8 February 2012.
- Web site: Dolson. Laura. Low Carb Diets. Low Carb Dieting. 8 February 2012.
- Web site: Non-starch Veg List. 8 February 2012. https://web.archive.org/web/20120417000516/http://www.totalfitness.net/downloads/non%20starchy%20vegetable%20list.pdf. 17 April 2012. dead.
