Low in carbs and calories, spinach is rich in vitamins, minerals, and antioxidants. It's versatile and can be used raw in salads or cooked in various dishes.
Broccoli is high in fiber, vitamins, and antioxidants while being low in carbs. It can be steamed, roasted, or stir-fried as a side dish or added to salads.
Bell peppers, especially red and green varieties, are low in carbs and rich in vitamin C. They can be eaten raw, grilled, or added to various recipes for flavor and color.
A versatile vegetable, cauliflower is low in carbs and can be used as a substitute for higher-carb foods. It can be mashed as a potato alternative or used to make cauliflower rice or pizza crust.
Zucchini is low in carbs and can be spiralized into "zoodles" as a substitute for pasta or sliced and grilled as a side dish.
Asparagus is a low-calorie, low-carb vegetable that's rich in fiber and vitamins. It can be roasted, grilled, or steamed for a simple and nutritious side dish.
Cabbage is low in carbs and provides fiber, vitamins, and antioxidants. It can be used raw in salads, sautéed, or added to soups and stir-fries.
Kale is a nutrient-dense leafy green that's low in carbs and high in vitamins, minerals, and antioxidants. It can be used in salads, smoothies, or sautéed as a side dish.