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
- 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
References
- "Non-starchy Vegetables". Food for Diabetics. American Diabetes Association. Retrieved 8 February 2012.
- Dolson, Laura. "Low Carb Diets". Low Carb Dieting. Retrieved 8 February 2012.
- "Non-starch Veg List" (PDF). Archived from the original (PDF) on 17 April 2012. Retrieved 8 February 2012.