Low Carb Vegetables are The Right Choice

The low carb diets that have been sweeping the world in the last decade include using healthy portions of certain garden vegetables and classify them as low carb vegetables, which means they are ones that can be freely used in low carb diets. Most of these vegetables are include in vegetable recipes that allow for a larger dish to be served with the vegetables as sides. For example, there is one recipe for beans and hot ham dressing. This is a combination of green beans from your garden and other low carb items that are acceptable to be used for this diet.

Fortunately, for low-carb dieters, many of the vegetables that are highest in nutrients, fiber and antioxidants are also low in carbs – like salad greens. Those considered to be well worth their weight in beneficial nutrients are escarole, spinach, parsley, watercress and arugula. Other excellent choices are: asparagus, bamboo shoots, broccoli, cabbage, cauliflower, collard greens, eggplant, kale, leeks, onion, pumpkin, scallions, snow peas, spaghetti squash, string beans, wax beans, tomato, turnips, water chestnuts and zucchini.

You Can Eat Those Veggies, They are Low Carb!!!

The most important component to consider when choosing veggies is their antioxidant capacity because antioxidants, when in the form of vitamins and certain nutrients, can help to protect cells against environmental factors that cause damage to the cells.

Some of the best vegetables for antioxidant capacity are: kale, garlic, spinach, Brussels sprouts, alfalfa sprouts, broccoli, beets, red bell pepper, alfalfa sprouts, corn, eggplant and cauliflower. Of better antioxidants foods, garlic, spinach, cauliflower, broccoli, kale, bell pepper and Brussels sprouts have the lowest carb counts per serving. So in turn, when you want to incorporate veggies into your low-carb lifestyle, you may want the antioxidant benefits of the vegetable in addition to the number of carbs it contains when making your selections.

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