Most vegetables contain very few net carbs.
However, consuming one serving of “starchy” vegetables like potatoes, yams or beets could put you over your entire carb limit for the day.
The net carb count for non-starchy vegetables ranges from less than 1 gram for 1 cup of raw spinach to 8 grams for 1 cup of cooked Brussels sprouts.
What’s more, cruciferous vegetables like kale, broccoli and cauliflower have been linked to decreased cancer and heart disease risk.
Low-carb veggies make great substitutes for higher-carb foods.
For instance, cauliflower can be used to mimic rice or mashed potatoes.
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