Carbs in Vegetables

FOOD

SERVING SIZE & PREPARATION

DIETARY FIBER GRAMS

CARB GRAMS

Artichoke Hearts

1/2 cup, boiled

4.4

9.4

Asparagus

1/2 cup, boiled

steam, boil, stir-fry, great when prepared as a soup

1.5

4.0

Beets

1/2 cup, sliced & boiled

pickled, boiled, steamed, canned

1.4

5.7

Broccoli

1/2 cup, chopped & boiled

boiled, stir-fry, steamed

2.0

4.0

Brussels Sprouts

1/2 cup, boiled

3.4

6.8

Cabbage

1/2 cup, boiled

1.8

3.6

  Carrots

  1 raw

steamed, boiled, stir-fry

2.3

7.3

Cauliflower

3 florets, raw

1.3

2.8

Celery

1/2 cup raw

1.0

2.2

Chives

1 Tablespoon raw

0.1

0.1

Corn

1 ear

2.9

19.3

Cucumber

1/2 raw

1.5

4.4

Eggplant

1/2 cup

popular in Mediterranean dishes

1.2

3.2

Endive

1/2 cup raw

0.5

0.8

Garlic

1 clove raw

trace

1.0

Leeks

1/2 cup boiled

1.3

4.0

Lettuce - Iceberg

1 cup raw

1.4

2.8

Mushrooms

1/2 cup

1.7

4.0

Okra

1/2 cup

2.6

5.8

Onions

1/2 cup

1.3

6.9

Parsley

1/2 cup

1.3

2.1

Parsnips

1/2 cup

3.8

15.2

Peppers

1/2 cup

0.8

3.2

Potato

1 small 7 ounce

2.2

51.0

Pumpkin

1/2 cup canned

3.4

9.9

Radish

1/2 cup, raw

1.3

2.0

Rhubarb

1 cup, raw

2.2

5.5

Rutabagas

1/2 cup

mash like potatoes

2.0

6.6

Scallions

1/2 cup raw

1.2

3.7

Shallots

1 Tablespoon raw

0.2

1.7

Spinach

1/2 cup

2.0

3.4

Squash (Acorn)

1/2 cup

2.9

14.9

Squash (Butternut)

1/2 cup

2.9

10.7

Squash (Straightneck, Crooneck)

1/2 cup

1.3

3.9

Squash (Hubbard)

1/2 cup

2.9

11.0

Squash (Spaghetti)

1 cup

2.2

10.0

Squash (Zucchini)

1/2 cup

1.3

3.5

Sweet Potato

1-4 ounce

3.4

27.7

Swiss Chard

1/2 cup

1.8

3.6

Tomato

1-4 ounce

1.6

5.7

Turnips

1/2 cup boiled

1.6

3.8

Water Chestnuts

1/2 cup

1.5

8.7

Watercress

1/2 cup raw

0.4

0.2

Yams

1/2 cup

2.7

18.7