Carbohydrates are units of energy that the body converts to sugars once ingested. Two major forms of carbohydrates exist: simple carbs and complex carbs. Carbohydrates are classified based on how quickly the converted sugar is digested, absorbed and used by the body. Fruits are categorized as simple carbohydrates and contain a form of sugar called fructose. Certain vegetables are categorized as simple and contain double sugars called maltose, or are categorized as complex, which refers to having three or more forms of sugar and starch content.
Nutrient-Rich Green Veggies
Green vegetables are a rich source of vitamins B, C and K as well as minerals such as iron, calcium and potassium. These nutrients are important for protecting cells, maintaining immune system functions and reducing risk of heart disease, notes the Harvard School of Public Health. Green vegetables generally have low carbohydrate content and high fiber and are slow to digest. One cup of raw, chopped broccoli contains 5 g of carbohydrates, and the same amount cooked contains 8 g. Cooked collard greens or brussels sprouts contain between 9 and 14 g of carbs per 1-cup serving. Asparagus and artichokes have higher levels of carbohydrates, ranging between 13 to 19 g for a 1-cup serving.
Salad Vegetables
Mixed salads offer a variety of vegetable choices and a total low-carb meal. Most lettuce options are under 10 carbohydrates for an entire head of lettuce. Endive has 2 g of carbs per 1-cup serving, iceberg lettuce contains 1 g for the same serving size and romaine lettuce contains trace amounts of carbohydrates per leaf. Sliced cucumbers contain between 3 and 7 g per 1-cup serving, with more carbs contained in an unpeeled cucumber. Raw mushrooms contain 3 g of carbs per 1-cup serving, and the same serving of raw celery has 4 g. Raw carrots that are grated or sliced are higher in carbs and range from 11 to 16 g per 1-cup serving. Fresh, raw tomatoes, chopped or sliced, carry 8 g of carbohydrates per 1-cup serving.
Starchy Vegetables
Vegetables that are complex, or starchy, contain more sugars. However, the Harvard School of Public Health notes that incorporating starchy vegetables with lower carbohydrates into the diet is important for maintaining proper nutrition. A baked white potato with skin contains 51 g of carbs, and without skin, it has 34 g. Boiled potatoes are a lower carb option at 27 g per 2 1/2-inch potato. Baked sweet potatoes are another lower carb option at 35 g per serving. Dry beans are vegetables categorized as legumes, including black, kidney and limas. Beans range from 35 carbs per 1-cup serving to 52 g, depending on preparation and type.
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