If you want to eat more veggies you can have them as a side dish with every lunch and dinner you have.
The amount of the vegetables should be 100 to 200 gr.
You can consume them as salad or steamed. For better taste you can add olive oil and salt.
Here are the ten greatest low-carb vegetables, tasty and nutritious but 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
Cauliflower – 4 g. The most classic and iconic of all low-carb vegetables. The base of cauliflower rice and cauliflower mash.
Cabbage – 3 g. Another great low-carb vegetable.
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.
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.
Zucchini – 3 g.
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.
Asparagus – 2 g.
Kale – 4 g.
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.
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.