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Low-Carb Vegetables This list is roughly arranged from lowest to highest carbohydrate counts, but all are non-starchy and generally low in carbohydrates. Exact carb count depends on serving size. Remember when counting carbs in vegetables that the fiber is not counted, and can be subtracted from the total. For more information about each vegetable, including carbs, calories, glycemic index, and recipes, click on the vegetables that have a link.

  Sprouts (bean, alfalfa, etc.)
  Greens – lettuce, spinach, chard, etc.
  Hearty Greens - collards, mustard greens, kale, etc.
  Radicchio and endive count as greens
  Herbs - parsley, cilantro, basil, rosemary, thyme, etc.
  Bok Choy
  Bamboo Shoots
  Celery
  Radishes
  Sea Vegetables (Nori, etc)
  Mushrooms
  Cabbage (or sauerkraut)
  Jicama
  Avocado
  Asparagus
  Okra
  Cucumbers (or pickles without added sugars)
  Green Beans and Wax Beans
  Fennel
  Cauliflower
  Broccoli
  Peppers
      Green Bell Peppers
      Red Bell Peppers
      Jalapeno Peppers
  Summer Squash
  Zuchinni
  Brussels Sprouts
  Scallions or green onions
  Snow Peas/Snap Peas/Pea Pods
  Tomatoes
  Eggplant
  Tomatillos
  Artichokes
  Turnips
  Pumpkin
  Rutabagas
  Spaghetti Squash
  Celery Root (Celeriac)
  Carrots
  Onions
  Leeks

Starchy (High Carb) Vegetables The main vegetables to be avoided when reducing carbohydrates are the starchier and sweeter vegetables:

  Carrots (some diets flag carrots as a problem, though they are lower in carbs than others in this group)
  Beets
  Peas
  Winter Squashes, such as acorn and butternut
  Water Chestnuts
  Parsnips
  Potatoes in all forms
  Sweet Potatoes
  Corn
  Plantains

source: http://lowcarbdiets.about.com/od/whattoeat/a/whatveg.htm