Vegetable Carbs


Here's a list of vegetable carbs for some popular vegetable varieties. More nutritional information on vegetables can be found on the USDA Nutrient Database website. In addition, since vegetables have lots of fiber, and fiber cannot be digested, I've included a column for net carbs which is a short way of indicating usable carbs, or the total carbs minus the fiber carbs.

Vegetable and serving size Calories Total Carbs Net Carbs Protein
Asparagus, cooked, ½ cup 20 3.7 2 2
Avocado, 3.5 ounces 167 8.64 1.8 2
Broccoli, chopped, cooked, 1/2 cup 27 5.6 3 1.87
Carrots, baby, 3.5 ounces, raw 35 8.2 5.3 .6
Cauliflower, 1 cup cooked 34 6.75 1.85 2.9
Celery, 2 ounces, raw 9 1.6 .67 .39
Cucumber, 1 ounce, raw 4 1 .9 .18
Garlic, 1 clove (3 grams) 4 .99 .9 .19
Green beans, cooked, ½ cup 22 4.9 2.9 1.18
Mushrooms, button, 1 ounce, raw 6 .91 .61 .87
Onion, green ½ cup, chopped 16 3.7 2.3 .92
Onion, white, ½ cu, chopped, raw 32 7.5 6 .88
Pepper, Sweet, green, 1 ounce, raw 6 1.3 .8 .2
Pickles, dill, 1 ounce 7 1.5 1 .3
Romaine lettuce, 1 ounce 5 .9 .3 .3
Butterhead lettuce, 1 ounce 4 .7 .4 .4
Shallots, raw, chopped, 1 ounce 20 4.7 4 .7
Snow peas, ½ cup, cooked 34 5.6 3.4 2.6
Spinach, 5 oz raw 33 5 2 4
Squash, Acorn, baked, 1 cup cubes 115 30 21 2.3
Squash, Butternut, baked, 1 cup cubes 82 21.5 15 1.8
Squash, Summer, 1 cup cooked slices 41 6.8 4.8 1.8
Squash, Spaghetti, 1 cup cooked 42 10 8 1
Tomato, raw, 1 ounce 5 1 .7 .2

The counts are taken from the USDA Nutritional Database SR23.



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