Spinach is a nutrient-dense leafy green that's extremely low in carbs. It's rich in vitamins A and K, as well as folate and iron.
Broccoli is not only low in carbs but also packed with fiber, vitamin C, and antioxidants. It's a versatile vegetable that can be steamed, roasted, or added to salads.
Cauliflower is a low-carb substitute for starchy vegetables. It can be mashed, riced, or roasted, making it a versatile ingredient in low-carb recipes.
Cabbage is low in carbs and high in fiber. It can be used in salads, coleslaws, and stir-fries.
Bell peppers are relatively low in carbs and are rich in vitamin C and antioxidants. They can be stuffed or added to various dishes for flavor and color.
Kale is a low-carb leafy green loaded with vitamins A, C, and K, as well as fiber. It's excellent in salads, smoothies, or sautéed as a side dish.
Zucchini is low in carbs and can be spiralized into noodles for a low-carb alternative to pasta. It's also a good source of vitamins and minerals.
Brussels sprouts are low in carbs and high in fiber, making them a nutritious addition to your low-carb diet. Roasting or sautéing them with olive oil and seasonings can enhance their flavor.