Fat Grams in Vegetables

FOOD

SERVING SIZE & PREPARATION

FAT GRAMS

Artichoke Hearts

1/2 cup, boiled

trace

Asparagus

1/2 cup, boiled

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

0.3

Beets

1/2 cup, sliced & boiled

pickled, boiled, steamed, canned

trace

Broccoli

1/2 cup, chopped & boiled

boiled, stir-fry, steamed

0.3

Brussels Sprouts

1/2 cup, boiled

0.4

Cabbage

1/2 cup, boiled

0.2

 Carrots

 1 raw

steamed, boiled, stir-fry

0.1

Cauliflower

3 florets, raw

0.1

Celery

1/2 cup raw

0.1

Chives

1 Tablespoon raw

trace

Corn

1 ear

1.0

Cucumber

1/2 raw

0.2

Eggplant

1/2 cup

popular in Mediterranean dishes

0.1

Endive

1/2 cup raw

0.1

Garlic

1 clove raw

trace

Leeks

1/2 cup boiled

0.1

Lettuce - Iceberg

1 cup raw

0.3

Mushrooms

1/2 cup

0.4

Okra

1/2 cup

0.1

Onions

1/2 cup

0.1

Parsley

1/2 cup

0.1

Parsnips

1/2 cup

0.2

Peppers

1/2 cup

0.1

Potato

1 small 7 ounce

0.2

Pumpkin

1/2 cup canned

0.3

Radish

1/2 cup, raw

trace

Rhubarb

1 cup, raw

0.2

Rutabagas

1/2 cup

mash like potatoes

0.2

Scallions

1/2 cup raw

trace

Shallots

1 Tablespoon raw

trace

Spinach

1/2 cup

0.2

Squash (Acorn)

1/2 cup

0.1

Squash (Butternut)

1/2 cup

0.1

Squash (Straightneck, Crooneck)

1/2 cup

0.3

Squash (Hubbard)

1/2 cup

0.6

Squash (Spaghetti)

1 cup

trace

Squash (Zucchini)

1/2 cup

trace

Sweet Potato

1-4 ounce

trace

Swiss Chard

1/2 cup

0.1

Tomato

1-4 ounce

0.4

Turnips

1/2 cup boiled

0.1

Water Chestnuts

1/2 cup

trace

Watercress

1/2 cup raw

trace

Yams

1/2 cup

0.1