Cauliflower
Cauliflower, often used as a low-carb replacement for grains, offers both versatility and nutrition. With just 5.1 grams of carbs per cup of cooked cauliflower, it is low in calories but high in nutrients like folate and vitamin K. Finely chopped cauliflower can be a satisfying substitute for white rice in various dishes, showcasing its adaptability in low-carb recipes.
Nutritional Facts: Per cup of cooked cauliflower – Carbs: 5.1g, Calories: 28.6, High in Folate and Vitamin K. [6]
Brussels Sprouts
Brussels sprouts, though not the most popular vegetable, pack a nutritional punch for low-carb enthusiasts. With six grams of fiber and only 14.4 grams of carbs per cooked cup, Brussels sprouts are not just low in carbs but also rich in beneficial compounds like carotenoids and glucosinolates. These compounds exhibit powerful antioxidant activity, safeguarding cells against oxidative damage.
Preparing them roasted or raw in salads enhances their appeal in low-carb meal planning.
Nutritional Facts: Per cooked cup of Brussels sprouts – Carbs: 14.4g, Fiber: 6g, Rich in Carotenoids and Glucosinolates.
