Cholesterol in Vegetables

FOOD

SERVING SIZE & PREPARATION

CHOLESTEROL MILLIGRAMS

Artichoke Hearts

1/2 cup, boiled

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Asparagus

1/2 cup, boiled

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

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Beets

1/2 cup, sliced & boiled

pickled, boiled, steamed, canned

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Broccoli

1/2 cup, chopped & boiled

boiled, stir-fry, steamed

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Brussels Sprouts

1/2 cup, boiled

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Cabbage

1/2 cup, boiled

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  Carrots

  1 raw

steamed, boiled, stir-fry

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Cauliflower

3 florets, raw

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Celery

1/2 cup raw

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Chives

1 Tablespoon raw

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Corn

1 ear

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Cucumber

1/2 raw

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Eggplant

1/2 cup -  popular in Mediterranean dishes

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Endive

1/2 cup raw

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Garlic

1 clove raw

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Leeks

1/2 cup boiled

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Lettuce - Iceberg

1 cup raw

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Mushrooms

1/2 cup

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Okra

1/2 cup

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Onions

1/2 cup

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Parsley

1/2 cup

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Parsnips

1/2 cup

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Peppers

1/2 cup

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Potato

1 small 7 ounce

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Pumpkin

1/2 cup canned

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Radish

1/2 cup, raw

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Rhubarb

1 cup, raw

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Rutabagas

1/2 cup

mash like potatoes

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Scallions

1/2 cup raw

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Shallots

1 Tablespoon raw

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Spinach

1/2 cup

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Squash (Acorn)

1/2 cup

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Squash (Butternut)

1/2 cup

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Squash (Straightneck, Crooneck)

1/2 cup

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Squash (Hubbard)

1/2 cup

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Squash (Spaghetti)

1 cup

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Squash (Zucchini)

1/2 cup

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Sweet Potato

1-4 ounce

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Swiss Chard

1/2 cup

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Tomato

1-4 ounce

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Turnips

1/2 cup boiled

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Water Chestnuts

1/2 cup

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Watercress

1/2 cup raw

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Yams

1/2 cup

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