Lose Weight By Cutting These Vegetables From Your Diet

Low-carb vegetables – the best and the worst

What low-carb vegetables are good? There’s a very simple rule:
  • Vegetables growing above ground are low carb and can be eaten freely.
  • Vegetables growing below ground contain more carbs, so you’ll have to be more careful with them (especially potatoes).

Like any rule it is not perfect, so have a look below

All our lives we’ve been told to eat our vegetables because they’re good for you. Surprise surprise it turns out these vegetables aren’t as good for you as you might think.

1. Corn on the cob. One ear of corn 6 grams of sugar and 19 grams of carbs. That’s 20% of your daily recommended sugar intake in one ear of corn

2. Yams. One cup of yams has about 42g of carbs which is 14% of your recommended carbohydrate intake and of course would knock you out of ketosis with the quickness

3. Parsnips. These guys have 6 grams of sugars and 24 grams of carbohydrates!

4. Potatoes. Most people know that french fries aren’t really a vegetables but it’s not just the frying that makes french fries bad. The potatoes themselves are no friend either. One cup of potatoes has over 33 grams of carbohydrates in it. That means just half a cup of potatoes is enough to knock an adult male like me out of ketosis.

5. Quinoa. Often touted as a healthy grain and popular with new age types this grain is actually one of the worst for you. One cup of Quinoa has a whopping 109 grams of carbohydrates. If you want to get out of ketosis eating something with quinoa is a great way to do it

6. Beans. While not a musical fruit this root vegetable is chalk full of carbs and sugar with 121 grams of carbs and 4 grams of sugar respectively. That’s more carbs than a McDonalds Big Mac! That’s enough to make anyone toot

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Here are the ten greatest low-carb vegetables, tasty and nutritious and with very few carbs. They’re sorted by how popular and useful they are in low-carb cooking.

All numbers are net carbs per 100 grams (3½ ounces).

  1. Cauliflower – 4 g. The most classic and iconic of all low-carb vegetables. The base of cauliflower rice and cauliflower mash. Check out our top 18 cauliflower recipes
  2. Cabbage – 3 g. Another great low-carb vegetable. Who doesn’t love butter-fried green cabbage or the truly addictive Asian cabbage stir-fry
  3. Avocado – 2 g. Not just low carb, but also full of nutritious fat. Avocado can be eaten in all kinds of ways, including on its own, perhaps with some mayonnaise, or it can be used to make guacamole.
  4. Broccoli – 4 g. Another great option that can replace pasta, rice or potatoes. Just fry it in butter or add some cheese for great-tasting side dishes. 
  5. Zucchini – 3 g. Try our zucchini fries or zucchini chips. Zucchini can also be used to make low-carb pasta.
  6. Spinach – 1 g. An extremely low carb vegetable, spinach is full of vitamins and minerals and can be used in dozens of ways. It pairs beautifully with eggs, such as in our popular frittata.
  7. 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!
  8. Kale – 4 g. Hardier than spinach, less watery, but just as nutritious, kale can stand up to mincing, sautéing, baking, and much more. Cut into ribbons, it makes a great noodle substitute for zesty sauces.
  9. 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.
  10. 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.

See how a mom lost 41lbs by cutting this vegetable from her diet.