Low-carb diets have gained significant popularity in recent years, touted for their potential in weight management and improved metabolic health.

Best Low-Carb Vegetables, Recommended by Dietitians
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Despite different dietary preferences and personal goals, the importance of incorporating a variety of vegetables for a balanced, nutrient-rich diet is universally recognized.

Here are six low-carb vegetables registered dietitians recommend to promote optimal health and well-being.

1. Avocado

Avocados, although botanically a fruit, are a culinary vegetable and a popular part of many low-carb diets.

They’re high in oleic acid, a monounsaturated fat, and fiber, which have been shown to improve LDL (bad) cholesterol and triglyceride numbers.

Try adding them to everything from salads and smoothies to baking and spreads.

One cup (150 grams) of cubed avocado has just 13 grams (g) of carbs and a whopping 10 g of fiber.

Recommended by Kristi Ruth RD/RDN, CNSC, LDN.

2. Asparagus

Asparagus is a low-carb vegetable rich in fiber, minerals, and vitamins A, C, K, E, and B-complex vitamins.

It’s primarily known for its high folate content, which is crucial for pregnant women and those trying to conceive.

Asparagus can be grilled, roasted, steamed, or added to salads and stir-fries, offering versatility in preparation.

One cup (180 g) of cooked asparagus contains 7 g of carbs.

Recommended by Chrissy Arsenault, RDN, MBA.

3. Cauliflower (and Broccoli)

Cauliflower and broccoli are nutrient-dense, low-carb vegetables from the same plant family, Brassicaceae. They are known for their anti-inflammatory and antioxidant properties.

In the context of a low-carb diet, both broccoli and cauliflower are excellent additions, each with their unique attributes.

When comparing vitamin and mineral content, broccoli has the edge. However, due to its mild flavor and its texture when cooked, cauliflower lends itself better as a substitute for traditional high-carb foods like rice, potatoes, or pasta.

One cup (107 g) of chopped raw cauliflower contains just 5 g of carbs, while one cup (91 g) of chopped raw broccoli contains 6 g of carbs.

Recommended by Emily Norman, MS, RDN, and Elisa Bremner, MS RDN CDN.

4. Cucumber

Cucumbers are a refreshing and hydrating choice due to their high water content.

They are low in carbs and provide a good source of vitamin K, which is essential for bone health.

Cucumbers can be eaten raw as a snack, added to salads or sandwiches for crunch, or pickled and enjoyed as a condiment. They can even be added to smoothies for extra hydration and fiber.

One cup (104 g) of chopped raw cucumber (with peel) contains just 4 g of carbs.

Recommended by Alyssa Smolen, MS, RDN.

5. Leafy Greens

Leafy greens like spinach and kale are packed with phytochemicals and essential nutrients, low in carbs, and high in fiber. They are versatile and can be enjoyed in salads, smoothies, or sautéed.

While kale offers higher protein, calcium, and vitamin C per serving, spinach provides more folate, vitamins A and K, and iron.

Dark green lettuce varieties, including Romaine, are also low-carb, nutrient-rich vegetables. They also provide a wealth of vitamins A, C, and K, dietary fiber, and antioxidants.

Add dark green lettuce to salads, smoothies, and sandwiches, or use it as a wrap or bun substitute instead of higher-carb options.

One cup (30 g) of raw spinach contains 1 g of carbs, one cup (21 g) of raw kale contains 1 g of carbs, and one cup (47 g) of raw shredded lettuce contains 2 g of carbs.

Recommended by Carlos Fragoso, MS, RD CDN, Emily Norman, MS, RDN, and Blanca Garcia, RDN.

6. Mushrooms

Mushrooms, technically a fungi, are a flavorful, antioxidant-rich addition to a low-carb diet.

They’re low in carbs and calories but high in fiber and protein.

Cremini or portabella mushrooms offer a range of vitamins and minerals, including B vitamins and selenium, an essential mineral and antioxidant that helps support the immune system.

Enjoy them raw in salads, sautéed, or in soups.

One cup (70 g) of sliced raw white mushrooms contains 2 g of carbs.

Recommended by Alyssa Smolen, MS, RDN.

Are Lower-Carb Vegetables Healthier?

In short, no.

Lower-carb vegetables are often praised for their ability to promote weight loss and blood sugar control. However, all vegetables provide essential nutrients, unique plant compounds, and health benefits.

When selecting vegetables, it’s vital to look beyond their carbohydrate content and consider their comprehensive nutritional profile.

Consuming a variety of vegetable colors and types ensures you get a diverse range of fibers, vitamins, minerals, microbiomes, and phytonutrients, supporting crucial functions and ensuring optimum health.

Cara Harbstreet, MS, RD, LD, founder of Street Smart Nutrition, adds that she especially “would not recommend avoiding high-carb vegetables for athletes or active adults, or anyone with increased energy needs.”

Incorporating Low-Carb Vegetables into a Balanced Diet

Incorporating low-carb (and higher-carb) vegetables into your daily meals is not only nourishing but also adds variety and flavor to your diet.

Here are Harbstreet’s practical tips to seamlessly incorporate more vegetables into your daily meals:

  • “Identify a meal or recipe where vegetables can easily be incorporated, and start with that.
  • Try adding leafy greens to smoothies or blending them into sauces.
  • Consider wilting vegetables into pasta dishes or casseroles.
  • Chop a few extra veggies to grill or roast with your other ingredients.
  • When eating out, request a side of vegetables or make reasonable adjustments to your order.
  • Use your taste preferences and budget as your guide to incorporating more vegetables into your diet.”

The Bottom Line

Dietitians recommend a variety of low-carb vegetables, such as cucumbers, kale, mushrooms, and spinach, among others.

For optimal health benefits, incorporate a diverse mix of both low-carb and higher-carb vegetables into an overall healthy, balanced diet.

If you have specific dietary restrictions or concerns, consult with a registered dietitian for personalized recommendations.

Disclaimer: The content presented in this article is intended solely for informational purposes and should not be interpreted as medical advice. Readers should seek advice from a healthcare professional before initiating any dietary modifications, lifestyle changes, or supplement regimens.

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Kelsey Costa, MS, RDN

Kelsey Costa is a US-based registered dietitian nutritionist, research communicator, and writer.